Direction

1. In a large pot or Dutch oven, heat light olive oil. Add onion, parsnip, carrot and garlic. Saute until slightly soft.
2. Remove all vegetables from the pot to a bowl, set aside. Don’t worry about all the little bits and pieces, a few left won’t be a problem.
3. Without wiping it out, add vegetable or chicken broth, thyme leaves, kosher salt, ground pepper, bay leaves and barley to the pot. Cover pot and simmer for 30 minutes.
4. Add sauteed vegetables back to soup, increase heat to medium-high heat. Cook for 5 minutes.
5. Add cabbage, tomato, corned beef and lemon juice. Continue to cook for 3 minutes, or until beef is heated.
6. Ladle into soup bowls and serve.
7. If you’ve tried this recipe, come back and let us know!