|Servings||Prep Time||Cook Time|
|6||20 mins||1 hr 20 mins|
|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. Stir in chicken broth, carrots, cabbage, and barley.|
|4.||Add the bay leaf, thyme, and pepper; bring to a boil. Reduce heat to medium low; cover and simmer for 45 minutes.|
|5.||Stir in corned beef; increase heat and return to a boil. Reduce heat to medium low and simmer, uncovered, for 15 minutes.|
|6.||Taste and add salt.|
There are 312 calories in 1 serving of Corned Beef and Cabbage Soup.
Calorie split: 47% fat, 28% carbs, 25% protein.
|Serving Size||1 serving|