Corned Beef and Cabbage Soup
A comforting and hearty soup combining tender corned beef, fresh cabbage, and earthy potatoes, perfect for cozy meals year-round.
Ingredients
Main ingredients
- 1 lb corned beef
- 4 cups beef broth Homemade beef broth can enhance flavor
- 2 cups potatoes, diced
- 2 carrots carrots, sliced
- 2 cups cabbage, chopped
- 1 onion onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme Adjust to taste
- Salt and pepper to taste
- Crusty bread for serving
Instructions
Cooking the Corned Beef
- In a large pot, add the corned beef and cover with beef broth. Bring to a boil.
- Reduce heat and simmer for about 2 hours, until the meat is tender. Remove the corned beef and let it rest before shredding.
Preparing the Vegetables
- In the same pot, add potatoes, carrots, cabbage, onion, and garlic. Stir in thyme, salt, and pepper.
- Simmer for 20-25 minutes, until the vegetables are tender.
Final Assembly
- Stir the shredded corned beef back into the pot.
- Serve hot with crusty bread.
Notes
For a festive touch, garnish with fresh chopped parsley or chives. The flavors develop further if the soup sits for a while, making it perfect for making ahead of time.