Corned Beef and Cabbage Soup

INGREDIENTS:

• 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

PREPARATION: