I like most soups. Add cabbage and you’ve really got me. This soup is a good wintertime one. It sticks to your ribs and warms you up.

IRISH CABBAGE SOUP
1 onion, quartered and diced
2 stalks of celery, sliced
2 carrots, sliced 1//2 inch
3 tablespoons butter or margarine
1/4 teaspoon ground allspice
16 ounce can diced tomatoes with juice
4 cups chopped cabbage (1/4 head)
4 cups beef broth
1/2 pound peeled, diced potatoes
3/4 cup barley
12 ounce can corned beef, diced
Salt and pepper to taste

Melt butter in large Dutch oven over medium heat. Add chopped onion, celery, carrots and allspice. Cook, stirring occasionally, until slightly softened, about 5 minutes. Add diced tomatoes, beef broth, cabbage, barley and potatoes with 3 cups water. Bring to boil over medium heat. Reduce heat to a simmer and cook, uncovered, until potatoes and barley are tender, about 20 minutes. Stir in corned beef. Bring to a boil again. Remove from heat. Salt and pepper to taste. Cover and let stand for 15 minutes to blend flavors. Serves 6.