How To Make Corned Beef and Cabbage Soup
Corned beef and cabbage create a delicious and filling soup. Add tomatoes to this cabbage soup for an added layer of flavor and potatoes to make it starchy.
Serves:
Ingredients
- 2tspolive oil
- 2leeks,whites and light green only, chopped
- 2clovesgarlic
- 3medium carrots,chopped
- 1yellow pepper,chopped
- 1lblean corned beef brisket,cooked
- 6cupswater
- 2bay leaves
- ¼cupparsley,chopped plus more for garnish
- 1large potato,peeled and cubed
- 1small head cabbage,cored and chopped
- fresh pepper,to taste
Instructions
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In a large pot or Dutch oven, heat oil over medium low heat.
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Add leeks and sauté until soft, about 4 to 5 minutes; add garlic, carrots, and yellow pepper and sauté for about 2 to 3 minutes.
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Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil.
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Simmer covered on low heat for 3 hours, until the meat becomes tender.
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Remove the corned beef, set it on a cutting board and shred with a fork.
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Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed.
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Cook until the potatoes and cabbage are tender, about 45 more minutes.
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In a skillet heat oil over medium-low heat, add leeks and sauté until soft, about 4 to 5 minutes; add garlic and cook 2 minutes.
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Transfer to the slow cooker with carrots, yellow pepper, corned beef, potatoes, peppercorns, bay leaves, parsley, and water.
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Cover and cook on High until corned beef is tender, 4¼ hours.
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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 for 45 minutes.
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Press Saute and add the oil, leeks, garlic, carrot, and yellow peppers, saute until soft, for 4 to 5 minutes while stirring.
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Add the corned beef, peppercorns, bay leaves, parsley, and water.
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Cover and cook high pressure for 90 minutes, until the meat is tender. Press Quick or Natural release.
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Remove the corned beef, set it on a cutting board, and shred it with a fork.
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Return to the pot, add the potatoes and cabbage, and cook high pressure 8 minutes, until tender. Press Quick-release and serve.
Nutrition
- Calories: 414.53kcal
- Fat: 22.55g
- Saturated Fat: 8.53g
- Monounsaturated Fat: 10.00g
- Polyunsaturated Fat: 1.15g
- Carbohydrates: 34.19g
- Fiber: 7.92g
- Sugar: 8.32g
- Protein: 21.09g
- Cholesterol: 85.28mg
- Sodium: 129.64mg
- Calcium: 144.84mg
- Potassium: 1110.29mg
- Iron: 4.16mg
- Vitamin A: 359.96µg
- Vitamin C: 145.97mg
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