Description:
Corned Beef and Cabbage Soup is a comforting, hearty dish that transforms the traditional components of a classic Irish meal into a warming soup perfect for chilly days. It combines tender corned beef, succulent cabbage, and earthy root vegetables in a savory broth, making it an ideal choice for St. Patrick’s Day celebrations or any winter dinner.
Ingredients:
- For the Soup:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/2 pound cooked corned beef, chopped or shredded
- 4 cups beef broth
- 2 cups water
- 2 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1/2 head of cabbage, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
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Instructions:
- Prepare the Ingredients:
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onions are translucent and fragrant.
- Cook the Vegetables:
- Add the carrots and potatoes to the pot, cooking for a few minutes until slightly softened.
- Add the Broth and Seasonings:
- Pour in the beef broth and water. Stir in the thyme and add the bay leaf.
- Bring the mixture to a boil, then reduce heat and let simmer for about 10 minutes.
- Add Corned Beef and Cabbage:
- Add the chopped corned beef and cabbage to the pot. Continue to simmer for another 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
- Season and Serve:
- Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with chopped fresh parsley.
Nutritional Information Estimate (per serving, based on 6 servings):
- Calories: 240
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 1100mg (varies depending on the saltiness of the corned beef and broth)
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 4g
- Protein: 15g
Additional Tips:
- For a richer flavor, consider using a slow cooker to allow the ingredients more time to meld. Add all ingredients except the cabbage to the slow cooker and cook on low for 6-8 hours. Add the cabbage in the last hour of cooking.
- If you have leftover corned beef from a roast, this soup is an excellent way to use it up.
- For a lighter version, you can substitute the potatoes with turnips or rutabaga for lower carbs.
This Corned Beef and Cabbage Soup is not just a delightful way to celebrate Irish cuisine but also a filling meal that brings warmth and satisfaction on any cold day. Enjoy it with some crusty bread for dipping into the flavorful broth!
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