Corned Beef & Cabbage Soup

When I came across this recipe in the March 2012 issue of Food Network Magazine, I knew what I would use the St. Patrick's Day corned beef leftovers in the next day.

I added a teaspoon of caraway seeds and next time may substitute 2 cups of Killian's Irish Red for 2 cups of the water. 

1 medium onion, diced

3 carrots, diced

3 stalks celery, diced

3 T. unsalted butter

1/4 t. allspice

1 - 14 oz. can petite diced tomatoes, undrained

3 cups low sodium beef broth

4 cups water

4 cups chopped green cabbage

3 small Yukon gold potatoes, diced

3/4 cup quick cooking barley

1/4 pound corned beef cut into thin strips (use leftovers or deli meat)

Kosher salt and freshly ground black pepper

1/2 t. caraway seeds

Melt butter in large Dutch oven over medium high heat.  Add onions, carrots, celery and allspice and cook until vegetables are slightly softened, about 5 minutes.

Add the tomatoes, beef broth, cabbage, potatoes, barley and water.  Cover and bring to a boil.  Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.  Stir in the corned beef and season with salt and pepper and caraway seeds.