Corned Beef and Cabbage Soup

• Course Main Course, Side Dish, Soup
• Cuisine Dairy-Free, Holiday, St. Patrick's Day, Winter

Prep time

Cook time

Servings

Ingredients

• 2 Teaspoons olive oil
• 2 Leeks chopped, whites and light green only
• 2 Cloves garlic
• 3 Medium Carrots chopped
• 1 Yellow Pepper chopped
• 1 Pound Corned Beef Briskey lean (yields 9 oz cooked)
• 6 Cups Water
• 2 Bay Leaves
• 1/4 Cup Parsley chopped, plus more for garnish
• 1 Small Head Cabbage cored and chopped
• 1 Large Potato peeled and cubed
• Pepper to taste

Instructions

1. In a large pot or Dutch oven, heat oil over medium low heat.
2. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots, and yellow pepper and saute about 2-3 minutes.
3. Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil.
4. Simmer covered on low heat for 3 hours, until the meat becomes tender.
5. Remove the corned beef, set it on a cutting board and shred with a fork.
6. Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed.
7. Cook until the potatoes and cabbage are tender, about 45 more minutes.