Description
A comforting and savory soup featuring tender corned beef, hearty potatoes, and fresh cabbage in a seasoned beef broth.
Ingredients
2 lbs cooked corned beef, cubed
1 medium head green cabbage, shredded
1 large yellow onion, diced
3 large carrots, sliced
2 celery stalks, chopped
3 large Yukon Gold potatoes, peeled and cubed
6 cups beef broth
3 cloves garlic, minced
2 bay leaves
1 tsp dried thyme
1/2 tsp black pepper
1 tbsp olive oil
Instructions
Step 1: Heat olive oil in a large stockpot over medium heat. Add diced onions, carrots, and celery, sautéing for about 8 minutes until softened.
Step 2: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 3: Pour in the beef broth and add the cubed potatoes, bay leaves, thyme, and black pepper.
Step 4: Bring the pot to a boil, then reduce heat and simmer for 15 minutes.
Step 5: Add the cubed corned beef and shredded cabbage to the pot.
Step 6: Simmer for an additional 15-20 minutes until the cabbage is tender and the beef is heated through.
Step 7: Remove bay leaves and serve hot with crusty bread.
Notes
If using uncooked corned beef, simmer the meat for 2-3 hours before starting the soup process.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Irish-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 1150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg
