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

• Red bell pepper

  Sweet, raw

  1 medium or 119g

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

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• Corned Beef and Cabbage
• Cabbage And Tomato Soup https://www.fatsecret.com/recipes/cabbage-and-tomato-soup/Default.aspx
• Pork and Cabbage Soup
• Spicy Poblano and Corn Soup
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