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Left Over Corned Beef & Cabbage Soup




Source of Recipe


Mama;s Little Notebook
Left Over Corned Beef & Cabbage Soup

http://mamaslittlenotebook.com/yahoo_site_admin/assets/images/cornedbsoup41.75140719_std.jpeg

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

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

Serves 6 to 8.