Corned Beef and Cabbage Soup
A warm and hearty corned beef and cabbage soup perfect for comfort on cold days, utilizing savory ingredients and rich broth.
Ingredients
Soup Base
- 1 lb corned beef, cooked and diced Use leftover corned beef for best flavor.
- 4 cups beef broth Ensure the broth is gluten-free if needed.
- 2 cups cabbage, chopped
- 3 medium carrots, sliced
- 3 medium potatoes, diced Can mash some for a thicker broth.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
- 1 tbsp olive oil For sautéing.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the onion and garlic, and sauté until fragrant and translucent.
- Add the carrots, potatoes, and cabbage; cook for about 5 minutes, stirring occasionally.
- Add the cooked corned beef, beef broth, thyme, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes until the vegetables are tender.
- Serve hot and enjoy!
Notes
Serve with crusty bread or crackers. For an added touch, sprinkle fresh parsley on top. You can add Worcestershire sauce for extra flavor, and adjust vegetables based on availability.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 5gSugar: 2g
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