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Soups and Stews | |
| 1 medium onion, quartered 3 stalks celery, quartered 3 medium carrots, quartered 3 tablespoons unsalted butter Heaping 1/4 teaspoon ground allspice 1 pound plum tomatoes, halved or 1 15oz can diced tomatoes and 1 can Rotelle 4 cups low-sodium beef broth 4 cups chopped green cabbage (about 1/4 medium head) 1/2 pound Yukon gold potatoes, chopped 3/4 cup quick-cooking barley or Farro 1/4 pound corned beef, cut into thin strips (use leftovers or deli meat) Kosher salt and freshly ground pepper | |
| Pulse the onion, celery and carrots in a food processor until they are pea-size pieces. Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley (add farro 10 minutes in if using farro) and 3 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. | |
Excellent | |
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