Description
Irish comfort beckons with this hearty Corned Beef and Cabbage Soup, blending traditional flavors into a warm, satisfying meal. Robust ingredients meld perfectly, offering a delicious tribute to Irish culinary heritage that you’ll savor down to the last spoonful.
Ingredients
Scale
Main Protein:
- 1 pound lean corned beef brisket, fat trimmed
Vegetables:
- 2 leeks (white and light green parts only), chopped
- 3 medium carrots, chopped
- 1 yellow bell pepper, chopped
- 1 large russet potato, peeled and cubed
- 1 small head green cabbage, cored and chopped
- 2 garlic cloves, minced
Liquids and Seasonings:
- 6 cups water or low-sodium beef broth
- 2 bay leaves
- ¼ cup chopped fresh parsley (plus more for garnish)
- 2 teaspoons olive oil
- Freshly ground black pepper, to taste
Instructions
- Prepare the aromatic base by warming olive oil in a spacious soup vessel over medium flame. Gently sauté leeks until they become translucent and fragrant, approximately 4-5 minutes.
- Introduce minced garlic, diced carrots, and bell peppers to the pot. Allow these vibrant vegetables to meld together and soften, releasing their essential flavors for an additional 2-3 minutes.
- Carefully nestle the corned beef into the vegetable-laden pot, accompanied by water or broth, aromatic bay leaves, and fresh parsley. Elevate the temperature until the liquid reaches a robust boil, then immediately reduce to a gentle simmer.
- Cover the pot and let the mixture languish over low heat for approximately 3 hours, allowing the meat to become incredibly tender and infused with herbaceous notes.
- Extract the corned beef from the liquid and delicately pull apart the meat using two forks, creating succulent shreds that will distribute evenly throughout the soup.
- Return the shredded meat to the simmering liquid, then fold in cubed potatoes and roughly chopped cabbage. Let the ingredients mingle uncovered for 30-40 minutes, ensuring vegetables become perfectly tender.
- Enhance the soup’s depth by seasoning with freshly cracked black pepper. Optional: Sprinkle additional chopped parsley as a vibrant garnish before serving the steaming soup.
Notes
- Boost flavor by using beef stock instead of water for a richer, more intense taste profile.
- Trim excess fat from corned beef before cooking to reduce greasiness and keep the soup lighter.
- Consider using low-sodium broth to control salt levels, especially for those watching their sodium intake.
- Swap traditional potatoes with sweet potatoes for a nutrient-dense, diabetic-friendly alternative that adds subtle sweetness.
- For a gluten-free version, ensure all ingredients are certified gluten-free and check broth labels carefully.
- Extend soup’s shelf life by cooling completely before refrigerating and consuming within 3-4 days.
- Enhance protein content by adding white beans or lentils for vegetarian guests or additional nutrition.
- Develop deeper complexity by adding a splash of red wine or beer during simmering stage for extra depth.
- Prep Time: 10 minutes
- Cook Time: 3 hours 40 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 6
- Calories: 200
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg