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Ingredientes
- 2 tablespoons butter
- 1 1/2 cups chopped onion
- 1 cup sliced celery
- 2 cloves garlic, minced
- 2 quarts chicken broth
- 1 1/2 cups chopped or julienne-cut carrots
- 1/2 small head cabbage, coarsely chopped, about 4 to 5 cups
- 1/4 cup pearled barley
- 1 small bay leaf
- 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried leaf 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, undrained
- salt, to taste
Direcciones
- Heat butter 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3013g | |
| Calories 1714 | |
| Calories from Fat 942 | 55% |
| Total Fat 105.1g | 131% |
| Saturated Fat 40.49g | 162% |
| Trans Fat 0.0g | |
| Cholesterol 346mg | 115% |
| Sodium 9930mg | 414% |
| Potassium 4215mg | 120% |
| Total Carbs 83.59g | 22% |
| Dietary Fiber 24.1g | 80% |
| Sugars 16.03g | 11% |
| Protein 106.89g | 171% |
