Description
Hearty Irish “Corned Beef and Cabbage Soup” brings comfort straight from traditional kitchens. Warm broth packed with tender meat, fresh vegetables, and rich flavors promises a satisfying meal you’ll savor to the last spoonful.
Ingredients
Scale
Meat:
- 1 pound (454 grams) corned beef, cut into bite-sized pieces
Vegetables:
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 small head of cabbage, chopped
Herbs and Liquid:
- 4 cups (946 milliliters) low-sodium chicken broth or beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium temperature until shimmering, then add onions and garlic. Sauté for 3-4 minutes until onions become translucent and fragrant.
- Introduce corned beef pieces to the pot, stirring and cooking for 4-5 minutes to develop a golden-brown exterior and enhance meat flavor.
- Incorporate sliced carrots and diced potatoes into the mixture, ensuring even distribution throughout the pot.
- Pour chicken or beef broth into the pot, then add dried thyme and bay leaf. Increase heat and bring the liquid to a rolling boil.
- Reduce heat to low, allowing the soup to simmer gently for 20 minutes, which will tenderize the root vegetables and meld the flavors together.
- Fold chopped cabbage into the simmering soup, continuing to cook for an additional 10-15 minutes until cabbage becomes soft and slightly translucent.
- Remove bay leaf from the soup and adjust seasoning with salt and pepper to taste, ensuring a balanced and robust flavor profile.
- Ladle the steaming soup into serving bowls, garnishing with fresh chopped parsley for a vibrant finishing touch and serve immediately while hot.
Notes
- Keep corned beef slightly firm during sautéing to prevent toughening and maintain meat’s delicious texture.
- Choose low-sodium broth to control salt levels and allow personalized seasoning during cooking process.
- Consider swapping meat for plant-based alternatives like seitan or jackfruit for vegetarian version without compromising hearty flavor profile.
- Use fresh cabbage instead of pre-packaged for maximum crispness and nutritional benefits, ensuring vibrant color and enhanced soup quality.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Irish
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg