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
- 4 of water
- 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.
Serving size is around 6. It really depends on the bowls used to eat out of. I can get as few as 4 or as many as 8 depending on hunger level and bowl size.