Ingredients
- 1 medium onion, chopped
- 1 medium onion, chopped
- 2 stalks of celery, chopped
- 2 medium carrots, chopped
- 2 tbsp olive oil
- Heaping ¼ tsp ground allspice
- 1 lb plum tomatoes, chopped, OR one can of ready cut tomatoes
- 2 cups low-sodium beef broth
- 2 ½ cups green cabbage, chopped (about ¼ medium head)
- ½ lb Yukon gold or other potatoes, chopped
- ½ cup barley
- ¼ lb corned beef, cut into thin strips (use leftovers for deli meat)
- Kosher salt and freshly ground pepper, to taste
Instructions
Put the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots, and allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
Add the tomatoes, beef broth, cabbage, potatoes, barley, and 2 ½ cups 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. Best served alongside a slice of Irish soda bread.