Corned Beef and Cabbage Soup

 Was looking for a fun thing to make with leftovers this year from FOODNETWORK. It got to be more of a STOUP than soup due to the barley. I think I would cook the barley separate and add it at the end next time. SIDE NOTE: I made the whole recipe while my corn beef and cabbage meal cooked. Then added the leftover corn beef in !

1 medium onion, quartered 

3 stalks celery, quartered 

3 medium carrots, quartered 

3 tablespoons unsalted butter 

Heaping 1/4 teaspoon ground allspice 

1 pound plum tomatoes, halved 

3 cups low-sodium beef broth 

4 cups chopped green cabbage (about 1/4 medium head) 

1/2 pound Yukon gold potatoes, chopped 

3/4 cup quick-cooking barley 

1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)  

Kosher salt and freshly ground pepper

Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.  

Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.  

Add the tomatoes to the food processor and pulse until finely chopped. 

Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.  

Stir in the corned beef and season with salt and pepper.