A hearty and satisfying soup in less than an hour!
Prep Time 10 minutesminutes
Cook Time 47 minutesminutes
Total Time 57 minutesminutes
Servings 6servings
Ingredients
2tablespoonsolive oil
1cupchopped yellow onion
1 ½cupssliced carrotsabout 3 carrots
1 ½cupssliced celeryabout 3 stalks
1tablespoonminced fresh garlic
1teaspooncaraway seedsmore or less, to taste
8cupslow sodium beef broth*
3cupsfully cooked shredded or cubed corned beef
4cupschopped cabbageabout 1 inch pieces - approximately ½ of a small head
2cupsred potatoes that have been cut into bite size piecesabout ½ pound
2bay leaves
¼teaspoonblack peppermore or less, to taste
2tablespoonschopped fresh parsleyoptional, for garnish
Instructions
Heat olive oil in a 6-quart dutch oven or soup pot over medium high heat. Add onion, carrots and celery. Cook for 5 minutes (stirring frequently).
Add garlic and caraway seeds and cook until garlic is fragrant, stirring frequently (about 30 seconds).
Add broth, corned beef, cabbage, potatoes, bay leaves and pepper. Stir to combine.
Bring to a boil. Reduce heat to maintain a simmer (low or medium low). Cover and simmer for 30 to 35 minutes, or until cabbage, potatoes and carrots are tender. Remove and discard bay leaves.
Serve sprinkled with chopped fresh parsley, if desired.