Corned Beef and Cabbage Soup
User Reviews
4.7
Corned Beef and Cabbage Soup
Description
The Corned Beef and Cabbage Soup recipe combines the lean, cooked corned beef brisket with sautéed leeks, garlic, carrots, and yellow bell pepper to build a flavorful base. Potatoes add body to the broth, while fresh parsley and bay leaves provide aromatic depth. The corned beef is cooked slowly until tender, shredded, and returned to the pot, then topped with chopped cabbage for final cooking. The result is a savory, richly flavored soup with tender chunks of meat and soft vegetables. The seasoning relies primarily on fresh pepper and herbs rather than heavy spices, allowing the natural flavors of the ingredients to shine.
The texture balances the soft vegetables and shredded meat in a broth that is both filling and soothing. The stepwise cooking ensures each ingredient is perfectly cooked: first the meat until tender, then the addition of cabbage for a shorter period to avoid overcooking it. This soup is suited to those looking for a rustic dish using corned beef and cabbage in a soup format rather than a traditional boiled dinner.
Serve this soup hot as a satisfying lunch or dinner. It pairs well with crusty bread to soak up the broth.
Ingredients
- 2 tsp olive oil
- 2 leek chopped (whites and light green only
- 2 cloves garlic
- 3 carrot chopped, medium
- 1 yellow bell pepper chopped
- 1 lb corned beef brisket yields 9 oz cooked, lean
- 6 cups of water
- 2 bay leaf
- 1/4 cup parsley plus more for garnish, chopped
- 1 potato peeled and cubed, large
- 1 cabbage cored and chopped, small head
- black pepper fresh, to taste
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
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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