Corned Beef and Cabbage Soup

Name: Corned Beef and Cabbage Soup
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Yield: 5 servings
Ingredients: 2 tsp olive oil; 2 leeks; 2 cloves garlic; 3 medium carrots; 1 yellow pepper; 1 lb lean corned beef brisket; 6 cups of water; 2 bay leaves; 1/4 cup chopped parsley; 1 large potato; 1 small head cabbage; fresh pepper to taste

User Reviews

4.7

81 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 45 mins
Servings
5 servings
Calories
281 kcal
Course
Soup, Dinner
Cuisine
American

Corned Beef and Cabbage Soup

Iris Warren

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Corned Beef and Cabbage Soup made with cabbage, potatoes, bell peppers and aromatics simmered on the stove with corned beef create this wonderful one pot meal – a fun twist on a Classic Irish dish!

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Ingredients

Servings

2 tsp olive oil
2 leeks (chopped (whites and light green only))
2 cloves garlic
3 medium carrots (chopped)
1 yellow pepper (chopped)
1 lb lean corned beef brisket (yields 9 oz cooked)
6 cups of water
2 bay leaves
1/4 cup chopped parsley (plus more for garnish)
1 large potato (peeled and cubed)
1 small head cabbage (cored and chopped)
fresh pepper to taste

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Instructions

In a large pot or Dutch oven, heat oil over medium low heat.
In a skillet heat oil over medium low heat, add leeks and sauté until soft, about 4-5 minutes; add garlic and cook 2 minutes. Transfer to the slow cooker with the carrots, yellow pepper, corned beef, potatoes, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water.
Press saute and add the oil, leeks, garlic, carrot and yellow peppers, saute until soft, 4 to 5 minutes stirring.
Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Remove the corned beef, set it on a cutting board and shred with a fork, return to the pot, arrange cabbage over corned beef, cover, and continue cooking on high until cabbage is tender, 45 minutes (or 1 1/2 hours on low).
Add the corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water. Cover and cook high pressure 90 minutes, until the meat is tender. Quick or natural release.
Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil.
Remove the corned beef, set it on a cutting board and shred with a fork. Return to the pot, add the potatoes and cabbage and cook high pressure 8 minutes, until tender. Quick release and serve.
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.

Nutrition Information

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Serving 13/4 cup Calories 281kcal (14%) Carbohydrates 31.5g (11%) Protein 14g (28%) Fat 12g (18%) Saturated Fat 3.5g (18%) Cholesterol 50mg (17%) Sodium 782mg (33%) Fiber 7g (28%) Sugar 3.5g (7%)