Corned Beef and Cabbage Soup

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2 tablespoons butter

1 large onion, diced

3 stalks celery, diced

2 cloves garlic, minced

2 quarts chicken stock

3 carrots, peeled and diced

1/2 a small head of cabbage, chopped

1/2 lb. red potatoes, diced into 1/2 inch cubes

1 bay leaf

1 tablespoon parsley

1/2 tsp. dried Thyme

1/4 tsp. black pepper

2 1/2 cup diced cooked corned beef

1(14.5 oz.) can diced tomatoes

salt; to taste

In a heavy bottomed pot add the butter and onion. Cook until onions are softened. Add the carrots, celery, garlic, potatoes, thyme, pepper, tomatoes and stock. Bring to boil and allow to simmer until vegetables are just tender. Add the chopped cabbage and corned beef. Continue to cook until cabbage is tender; stir in parsley.

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