Corned Beef and Cabbage Soup

Ingredients

• 3 medium carrots quartered
• 3 stalks celery quartered
• 0.3 pound corned beef ribs cut into thin strips (use leftovers or deli meat)
• 4 cups cabbage green chopped ()
• 0.3 teaspoon ground allspice 
• 4 servings kosher salt and pepper freshly ground
• 3 cups beef broth low-sodium
• 1 medium onion quartered
• 1 pound plum tomatoes halved
• 0.8 cup quick-cooking barley 
• 3 tablespoons butter unsalted
• 0.5 pound yukon gold potatoes chopped

Equipment

• food processor
• pot

Directions

1. 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.
2. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
3. Add the tomatoes to the food processor and pulse until finely chopped.
4. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 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.
5. Photograph by Antonis Achilleos