1 1/2 C white onion, chopped
1 C celery, chopped
2 garlic cloves, minced
8 C chicken broth
1 1/2 C carrots, chopped
4 C cabbage, coarsely chopped
1 bay leaf
1 t parsley flakes
1/2 t thyme
1/4 t pepper
2 1/2 C cooked corned beef, chopped
1 (14.5 oz.) diced tomatoes with juice
1/4 t salt
Melt the butter in a kettle placed over medium heat. Add the onion and celery and stir to coat with the butter. Cook 8 minutes or until the vegetables are fork tender, stiring often. Stir in the garlic and cook for 1 minute. Pour the chicken broth into the kettle. Carefully stir in the carrots and cabbage. Add in the bay leaf, parsley, thyme and pepper and stir to incorporate. Bring the soup to a steady boil.
Once boiling, reduce the heat to medium low and cover the kettle. Allow the soup to simmer 45 minutes, stirring occasionally. Up the heat to medium then stir in the corned beef. As the soup begins to boil carefully add in the tomatoes. When the soup has returned to a steady boil reduce the heat again to medium low.
Cook uncovered for 15 minutes.
Sprinkle in the salt and stir to combine.
Corned beef was originally substituted by the Irish Americans for bacon in the late 1800's. Many believe that eating corned beef with cabbage on St. Patrick's Day brings good luck throughout the year.