This tasty corned beef and cabbage soup is an excellent way to use leftover corned beef. Or buy thick-cut corned beef from your local deli and dice it. The recipe contains a variety of herbs, spices, and vegetables, but don't be daunted by the long list. You probably have most of the ingredients on hand, and some of them can be swapped out or omitted. Soup is one of those versatile dishes that can be changed and adapted in all kinds of ways. Feel free to use another grain instead of barley. Rice or bulgur wheat are good substitutes. Add 1/4 cup of either grain about 20 minutes before the soup is ready. If you're following a low-carb regimen, leave the grain out altogether. Serve this soup with a salad and hot buttered biscuits or dinner rolls for a delicious meal.
