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Corned Beef and Cabbage SoupCorned Beef and Cabbage Soup
Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup

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Recipe - ShopRite of Norwalk
CornedBeefandCabbageSoup.jpg
Corned Beef and Cabbage Soup
Prep Time60 Minutes
Servings8
0
Ingredients
1 Tbs olive oil
3 carrots, chopped in rounds
2 stalks celery, chopped
2 leeks, chopped
4 cloves garlic, minced
1/2 tsp pepper
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
1 1/2 cups cooked corned beef, shredded
5 cups beef stock
1 bay leaf
2 Tbs parsley, minced
½ head cabbage, chopped
3 small or medium red potatoes, cubed (skin on or off)
Directions

1.In a stockpot or Dutch oven, add the olive oil and heat over medium low. Add the carrots and celery and cook until tender, about 6 minutes. Add the leek and garlic, cook until translucent.

 

2. Sprinkle in the pepper, salt, onion powder and garlic, then add the cooked corned beef. Pour in the stock, water, bay leaf and parsley and bring to a boil. Once the mixture is boiling, add the potatoes and cook for 30 minutes, then add the cabbage and simmer for an additional 15 minutes or until everything is fork tender.

 

60 minutes
Prep Time
0 minutes
Cook Time
8
Servings

Directions

1.In a stockpot or Dutch oven, add the olive oil and heat over medium low. Add the carrots and celery and cook until tender, about 6 minutes. Add the leek and garlic, cook until translucent.

 

2. Sprinkle in the pepper, salt, onion powder and garlic, then add the cooked corned beef. Pour in the stock, water, bay leaf and parsley and bring to a boil. Once the mixture is boiling, add the potatoes and cook for 30 minutes, then add the cabbage and simmer for an additional 15 minutes or until everything is fork tender.