Corned Beef and Cabbage Soup
All the flavors of corned beef and cabbage packed into a yummy soup.
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1hr
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Equipment List
- 8 qt pot
Ingredients
- 1 medium onion- diced
- 1 c celery- diced
- 1 c carrots- diced
- 1/2 lb Yukon baby potatoes- quartered
- 1/4 tsp ground allspice
- 2 bay leaves
- 3 c low-sodium beef broth
- 4 c green cabbage- chopped (about a quarter of a cabbage head)
- 1 lb corned beef- cut into thin strips (use leftover corned beef or deli corned beef)
- salt - to taste
- pepper- to taste
- 2 Tbsp butter- unsalted or salted
Preparation Instructions
- Measure and prepare ingredients. Set aside.
Cooking Instructions
- Preheat to 275°F
- Add 2 Tbsp butter to pan
- Stir ingredients
- Add 1 medium onion to pan
- Stir ingredients
- Add 1 c carrots to pan
- Add 1 c celery to pan
- Stir ingredients
- Add 2 bay leaves to pan
- Add 1/4 tsp ground allspice to pan
- Add 1/2 lb Yukon baby potatoes to pan
- Add 1 lb corned beef to pan
- Add 3 c low-sodium beef broth to pan
- Stir ingredients
- Cover ingredients
- Add 4 c green cabbage to pan
- Stir ingredients
- Cover ingredients
- Uncover ingredients
- Note: Check that potatoes are cooked. If not cooked yet, cook for a few minutes longer.
- Remove from heat.
Finishing Instructions
- Taste soup and season with salt & pepper to your taste.
- Serve immediately.