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Corned Beef and Cabbage Soup
A St. Patrick Day special soup that can be enjoyed all year round.
1 hr 20 mins
2 1/2 cups diced corned beef
2 tbsps butter
1 bay leaf
1/4 tsp black pepper
1/2 tsp ground thyme
64 oz chicken broth
1/2 <span class="measurestring" title="head, medium (about 5-3/4" dia)">head medium</span> cabbage, coarsely chopped
1 1/2 cups chopped carrots
2 cloves garlic, minced
1 1/2 cups chopped onions
1 tbsp parsley, chopped
1/3 cup barley
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, thyme, and pepper; bring to a boil. Reduce heat to medium low; cover and simmer for 45 minutes.
Stir in corned beef; increase heat and return to a boil. Reduce heat to medium low and simmer, uncovered, for 15 minutes.
Taste and add salt.
in 1 serving of Corned Beef and Cabbage Soup.
, 28% carbs, 25% protein.
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