Shake off any lingering cold with a hearty Irish soup this Saint Patrick’s Day.
PrintCorned Beef and Cabbage Soup
(No Ratings Yet)
Loading…
Shake off any lingering cold with a hearty Irish soup this Saint Patrick’s Day. (Recipe from Skinnytaste.com)
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 1 large pot
Ingredients
- 2 teaspoons olive oil
- 2 leeks chopped, whites and light green only
- 2 garlic cloves
- 3 medium carrots, chopped
- 1 yellow pepper, chopped
- 1 pound lean corned beef brisket (yields 9 ounces cooked)
- 6 cups water
- 2 bay leaves
- 1/4 cup parsley chopped, plus more for garnish
- 1 small head cabbage, cored and chopped
- 1 large potato, peeled and cubed
- pepper, to taste
Instructions
- 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 (and seasoning packet that comes with the corned beef if gluten-free otherwise substitute your choice of seasonings), 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.
