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Easy Corned Beef Soup Recipe

by ShaleeDP

Ingredients

2 tablespoons butter 1 1/2 cups chopped onion 1 cup sliced celery 2 cloves garlic, minced 2 quarts chicken broth 1 1/2 cups chopped or julienne-cut carrots 1/2 small head cabbage, coarsely chopped, about 4 to 5 cups 1/4 cup pearled barley

1 small bay leaf 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes 1/2 teaspoon dried leaf thyme 1/4 teaspoon freshly ground black pepper 2 to 2 1/2 cups diced cooked corned beef, about 10 to 12 ounces 1 can (14.5 ounces) tomatoes, diced, undrained salt, to taste

Directions

1. Heat butter in a large saucepan over medium-low heat.
2. Add onion and celery; sauté, stirring frequently, until tender.
3. Add garlic and continue cooking for 1 minute.
4. Stir in chicken broth, carrots, cabbage, and barley.
5. Add the bay leaf, parsley, thyme, and pepper; bring to a boil.
6. Reduce heat to medium-low; cover and simmer for 45 minutes.
7. Stir in corned beef and tomatoes; increase heat and return to the boil.
8. Reduce heat to medium low and simmer, uncovered, for 15 minutes.
9. Taste and add salt.

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