Corned Beef and Cabbage Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Garlic

  Raw

  2 clove or 6g

• Carrots

  Raw

  3 medium or 183g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Cured beef, corned beef

  Brisket, raw

  16 oz or 454g

• Water

  Plain, clean water

  6 cup or 1.42kg

• Bay Leaves

  McCormick

  2 leaf or 0.4g

• Parsley

  Raw

  4 tbsp or 15g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Cabbage

  Raw

  1 head, small or 714g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium-low heat.
2. Add the chopped leeks and sauté until soft, about 4-5 minutes. Then add the garlic, carrots, and yellow pepper, and sauté for another 2-3 minutes.
3. Add 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 the shredded beef to the pot, then add the cabbage and potatoes. Add salt and pepper to taste.
7. Cook until the potatoes and cabbage are tender, about 45 more minutes.