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
| QTY | MEASURE | INGREDIENT | PREPARATION |
| 2 | rib | Celery | Chopped |
| 2 | Carrot | Chopped | |
| 1 | clove | Garlic | Minced |
| ½ | Onion, yellow | Roughly chopped | |
| ¼ | head | Cabbage | Roughly chopped |
| 1 | tbsp | Butter | |
| 4 | cup | Stock, chicken | |
| ¼ | cup | Barley, pearled | |
| ¼ | tsp | Caraway seeds | |
| ¼ | tsp | Thyme | |
| 1 | Bay leaf | ||
| Parsley, Italian (fresh) | Finely chopped | ||
| 14.5-oz | can | Tomatoes (diced) | |
| 8 | oz | Corned beef | Diced |
| Pepper, black | |||
| Salt |
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
