Corned Beef and Cabbage Soup

材料

• 2 1/2 杯，颗粒状 corned beef
• 2 汤匙/餐匙 butter
• 1/4 茶匙 black pepper
• 1/2 tsp ground thyme
• 64 盎司 chicken broth
• 1 bay leaf
• 1/2 个，中的 （约14.5厘米直径） cabbage, coarsely chopped
• 1 1/2 杯 carrots
• 2 瓣 garlic, minced
• 1 1/2 杯 onions
• 1 tbsp parsley, chopped
• 1/3 cup barley

做法

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.