I realize it’s not St. Patrick’s Day nor am I Irish, but I just couldn’t hold off on making this Corned Beef and Cabbage Soup. I love the traditional corned beef and cabbage dish and this soup took it to a whole new level. With a handful of vegetables and a ton of flavor this soup received an A+ plus from everyone in my family. Although this may not be as practical during the week due to the fact that it requires approx 4 hours on the stove, it would make a perfect weekend dinner. Prep it before the football game and have your home full of fragrance come dinnertime!
Corned Beef and Cabbage via Skinny Taste:
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 of 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
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.