Corned Beef and Cabbage Soup

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

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

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 


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