Corned Beef and Cabbage Soup

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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)

Instructions:

  1. 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.
  1. Cook the Vegetables:
  • Add the carrots and potatoes to the pot, cooking for a few minutes until slightly softened.
  1. 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.
  1. 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.
  1. 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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