Hearty vegetables with chopped cabbage and pearled barley make this Corned Beef and Cabbage Soup a filling and satisfying mid-winter meal.
Corned Beef and Cabbage Soup
|½||Onion, yellow||Roughly chopped|
|Parsley, Italian (fresh)||Finely chopped|
1 Sauté the onion and celery in butter over medium heat until tender, about 5 min. Add the garlic, carrots, stock, cabbage, and barley.
2 Stir in the bay leaf, parsley, thyme, and season to taste. Bring to a boil then reduce the heat and simmer, covered, for 40 min.
3 Add the beef and tomatoes, and bring it back to a boil. Reduce the heat and simmer, uncovered, for another 10 min.
Yield: 4 servings