Corned Beef and Cabbage Soup

Ingrédients

• 2 1/2 tasses, en dés corned beef
• 2 cuillères à soupe butter
• 1/4 cuillère à café black pepper
• 1/2 cuillère à café, écrasées thyme
• 64 oz chicken broth
• 1 bay leaf
• 1/2 tête, moyenne cabbage, coarsely chopped
• 1 1/2 tasses, hachées carrots
• 2 gousse garlic, minced
• 1 1/2 tasses, hachés onions
• 1 cuillère à soupe parsley, chopped
• 1/3 cup barley

Directives

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.