Cabbage Beef Soup
A hearty and flavorful soup made with tender corned beef, fresh cabbage, potatoes, and aromatic vegetables, perfect for a comforting meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tsp olive oil
- 2 leeks chopped (whites and light green only)
- 2 cloves garlic
- 3 carrots chopped
- 1 yellow pepper chopped
- 1 lb lean corned beef brisket yields 9 oz cooked
- 6 cups water
- 2 bay leaves
- 0.25 cup parsley chopped, plus more for garnish
- 1 large potato peeled and cubed
- 1 small head cabbage cored and chopped
- fresh pepper to taste
Instructions
Stove Method
- In a large pot or Dutch oven, heat oil over medium low heat.
- Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
- Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil.
- Simmer covered on low heat for 3 hours, until the meat becomes tender.
- Remove the corned beef, set it on a cutting board and shred with a fork.
- Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed.
- Cook until the potatoes and cabbage are tender, about 45 more minutes.
Notes
This soup can also be made in a slow cooker or Instant Pot. Refer to the original recipe for those instructions.