Serves 8
60 min
Corned Beef and Cabbage Soup
Recipe GLPR8f7c31edb7844b
A hearty and warming soup featuring tender chunks of corned beef simmered with diced potatoes, shredded cabbage, and aromatic vegetables in a rich broth. This comforting one-pot meal is naturally dairy-free and gluten-free, making it a satisfying option for various dietary needs. The corned beef and vegetable medley creates a deeply flavored broth that's both nourishing and soul-warming.
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Ingredients
1 tablespoon vegetable oil
1 medium onion, diced
2 medium carrots, diced
2 stalks celery stalks, diced
3 cloves garlic cloves, minced
4 cups chicken broth
1 pound corned beef in pickling juice, diced
2 medium potatoes, peeled and diced
2 cups cabbage, shredded
salt and black pepper to taste
Directions
Heat the oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften and the onion becomes translucent.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning and release its aromatic flavor.
Pour the chicken broth into the pot and bring to a boil over high heat.
Add the diced corned beef along with its pickling juice to the broth. Return to a boil, then reduce heat to medium-low and simmer for 10 minutes to ensure the meat is heated through.
Add the diced potatoes and shredded cabbage to the pot. Stir well to combine with the broth and other ingredients.
Continue simmering over medium-low heat for 20-25 minutes, or until the potatoes are tender and cooked through when pierced with a fork.
Season the soup to taste with salt and black pepper. Keep in mind that the corned beef and broth already contain salt, so taste before adding more.
Ladle the soup into bowls and serve hot. Ensure each serving includes a good portion of vegetables, corned beef, and broth.
