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Corned beef and cabbage soup
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Yield: 9 cups
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Cabbage, potatoes, bell pepper and aromatics simmered on the stove with corned beef create this wonderful one pot meal. A fun twist on a Classic Irish dish! I thought this was a great way to enjoy corned beef and incorporating lots of vegetables. A few notes: I purchased a 2 1/2 lb piece or corned beef brisket. After I trimmed all the fat off it was 2 lbs. I boiled all the beef in the soup which shrunk to 18 oz, but only used half (9 oz cooked) of the corned beef in the soup and used the other half in another recipe. Corned Beef and Cabbage Soup Skinnytaste.com Servings: 5 • Serving Size: 1 3/4 cup • Old Points: 6 pt • Points+: 7 pt Calories: 281 • Fat: 12.2 g • Protein: 13.7 g • Carb: 31.6 g • Fiber: 6.6 g • Sugar: 3.6 g Sodium: 782 mg Ingredients: | |
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 | water |
2 | bay leaves |
1/4 cup | chopped parsley, plus more for garnish |
1 small head | cabbage, cored and chopped |
1 large | potato, peeled and cubed |
fresh pepper to taste |
Directions:
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, peppercorns or seasoning packet that comes with the corned beef, 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.
Makes 9 cups.
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