If you have some leftover corned beef this soup is perfect!
2 tablespoons canola oil
1 1/2 cups chopped onion
2 stalks celery, checked and sliced
2 cloves garlic, minced
2 quarts chicken broth
1 1/2 cups chopped carrots
1/2 small head cabbage, coarsely chopped, about 4 to 5 cups
1/4 cup barley
1 bay leaf
1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
1/2 teaspoon dried 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, with the liquid
Heat oil 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 and pepper if you like.