Corned Beef and Cabbage Soup - Secretsfrommyapron

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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.