The Recipe Do you have leftover Corned Beef and Cabbage in the fridge? Here's one thing you can do with it. I like a lot of broth with my corned beef and cabbage. But check out this recipe. Let's do it! Corned Beef and Cabbage Soup Serves 6 to 8 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 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. Buon appetito!
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