Corned Beef and Cabbage Soup Recipe

Corned Beef and Cabbage Soup Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups cooked corned beef, diced
• 3 large potatoes, peeled and cubed
• 4 cups cabbage, shredded
• 4 cups beef broth
• 2 cups water
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté Onions and Garlic:
   • Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
2. Add Corned Beef and Potatoes:
   • Stir in the diced corned beef and cubed potatoes, sautéing for a few minutes until the potatoes begin to soften slightly.
3. Pour in Broth and Water:
   • Add the beef broth and water to the pot. Bring to a boil, then reduce to a simmer.
4. Cook Cabbage:
   • Add the shredded cabbage to the pot, stirring it into the liquid. Cover and simmer for about 20 minutes or until the cabbage and potatoes are tender.
5. Add Cream and Seasonings:
   • Stir in the heavy cream and dried thyme. Season with salt and pepper to taste. Allow the soup to simmer for another 5 minutes until everything is heated through and flavors meld.
6. Garnish and Serve:
   • Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread on the side.

Conclusion:

This corned beef and cabbage soup is perfect for a chilly evening, offering both comfort and robust flavors. The creamy base, combined with hearty chunks of corned beef and tender vegetables, creates a satisfying meal that’s sure to please. Enjoy this delicious soup with family and friends!