Monday, April 8, 2013

Corned Beef and Cabbage Soup

Yummy soup!
There are so many flavors in this bowl. The meat simmers for hours with many different vegetables. It is totally work making one weekend but unfortunately spring is here so bookmark now and make later when the weather begins to cool again.

2 tsp olive oil
4 green onions, chopped
2 cloves garlic
2 medium carrots, chopped
1 yellow pepper, chopped
1 lb lean corned beef brisket
6 cups of water
2 bay leaves
1/4 cup chopped parsley
1 small head cabbage, cored and chopped (I used half a bag of shredded cabbage)
1 large potato, peeled and cubed
salt and pepper
In a large pot or Dutch oven, heat oil over medium low heat. Sauté green onions, garlic, carrots, and yellow pepper until soft.
Add corned beef and the seasoning packet that comes with it, 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 or cube. 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.
Source: adapted from skinnytaste 
Corned Beef and Cabbage Soup
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

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