I know it’s mid-summer but there is something about soup that makes me happy any time of the year. Corned beef and cabbage is a very hearty mix and to make that over a fire is basically heaven in a bowl. (Sorry for the terrible image. Had to use a filler pic.)
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- half of a small head of cabbage coarsely chopped
- 12 ounces unpeeled Yukon Gold potatoes, chopped
- 4 cups of beef broth
- 1/2 cup quick-cooking barley
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground mustard
- 12 ounces corned beef cut into 1/2 inch cubes
Heat oil in a Dutch Oven. Add onion, celery, and carrots. Cook about 5 minutes or until the vegetables are softened. Make sure to stir occasionally. Add garlic and stir for 1 minute.
Stir in the cabbage, potatoes, broth, water, barley, salt, thyme, pepper, and mustard. Bring everything to a boil. Move the Dutch Oven so the heat is below a simmer. Cook for around 20 minutes.
Stir in the corned beef. Cook for 10 to 15 minutes or until the potatoes are tender. Add additional salt and pepper to taste.