Every weekend in the cold weather months, I always make a soup. This great soup, chuck full of carrots, potatoes, leeks, cabbage and bell pepper, along with the delicious taste of corned beef, is surely a tummy pleaser this time of year!. I saw this great Corned Beef and Cabbage soup from Skinny Taste, and thought it would be the perfect soup for this week, since it’s St. Patrick’s Day next weekend.
I never thought I’d be making Corned Beef anything, since I have never eaten it before. Actually, I have never associated Corned Beef as being Beef at all. Don’t ask me why..I realize the word Beef is in the name of the meat. I think because it is salt cured, it reminds me of a pork Picnic roast. Nonetheless, I have never really been a fan of a Boiled Dinner, or any of the type roasts similar to those. But I have to say, this soup was delicious, and quite a change from your basic chicken or beef soups.
Having said all this, I decided to break out of my old habits, and try this Corned Beef and Cabbage soup. Am I ever glad I did. What a tasty soup! They only thing I added was a little cubed yellow turnip. I had some leftover and thought it would be perfect in this soup.
- 2 tsp olive oil
- 2 leeks, chopped (whites and light green only)
- 2 cloves garlic
- 3 medium carrots, chopped
- 1 yellow pepper, chopped
- 1 c. cubed yellow turnip
- 1 lb lean corned beef brisket (yields 9 oz cooked)
- 6 cups of water
- 2 - (14-1/2 oz.) cans low sodium beef broth
- 2 bay leaves
- ¼ cup chopped parsley, plus more for garnish
- 1 small head cabbage, cored and chopped
- 1 large potato, peeled and cubed
- fresh pepper to taste
- 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, beef broth 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.