Step 1

Heat olive oil in a 6-quart dutch oven or soup pot over medium high heat.  Add onion, carrots and celery.  Cook for 5 minutes (stirring frequently).

Step 2

Add garlic and caraway seeds and cook until garlic is fragrant, stirring frequently (about 30 seconds).

Step 3

Add broth, corned beef, cabbage, potatoes, bay leaves and pepper.  Stir to combine.

Step 4

Bring to a boil.  Reduce heat to maintain a simmer (low or medium low).  Cover and simmer for 30 to 35 minutes, or until cabbage, potatoes and carrots are tender.  Remove and discard bay leaves.

Step 5

Serve sprinkled with chopped fresh parsley, if desired.