- 2 T butter
- 1 1/2 C white onion, chopped
- 1 C celery, chopped
- 2 garlic cloves, minced
- 8 C chicken broth
- 1 1/2 C carrots, chopped
- 4 C cabbage, coarsely chopped
- 1 bay leaf
- 1 t parsley flakes
- 1/2 t thyme
- 1/4 t pepper
- 2 1/2 C cooked corned beef, chopped
- 1 (14.5 oz.) diced tomatoes with juice
- 1/4 t salt
In a soup pot over medium heat, melt the butter.
Add celery and onion, stirring to coat with butter.
Cook, stirring often, until vegetables are tender, or about 8 minutes.
Stir in garlic; cook for another minute.
Add chicken broth and stir in cabbage and carrots.
Add pepper, thyme, parsley and bay leaf and stir.
Bring to a steady boil.
Reduce heat to medium low and cover the pot.
Simmer for 45 minutes, stirring occasionally.
Raise heat to medium and stir in corned beef.
When soup begins to boil, add tomatoes.
After the soup has returned to a steady boil, reduce heat to medium low.
Cook uncovered for 15 minutes.
Sprinkle in salt and stir.