Corned Beef and Cabbage Soup

5 from 18 votes

A wonderfully lightened up Irish dinner that can be enjoyed on St. Patrick's Day or any other.

Prep Time30

Cook Time4 30

Total Time5

Course: Soup Recipes

Cuisine: Irish

Keyword: cabbage, Corned Beef, Corned Beef and Cabbage, soup

Servings: - 12 servings

Calories: 193kcal

2 tsp. olive oil
2 onions chopped
3 tsp. garlic
3 medium carrots chopped
1 1/2 lb. lean corned beef brisket
12 cups water
3 bay leaves
1 tsp. thyme
1 Tbsp. dried parsley
Bouquet Garni of peppercorns mustard seeds, fennel seeds and 3 cloves
1 small head cabbage chopped
1-1 1/2 lb. bag of Little Potato Company's Blushing Belle potatoes halved or quatered depending on size.
1/2 cup fresh parsley chopped
Salt and pepper to taste

Add the olive oil to a large soup pot and over medium heat saute the onion and the garlic, until the onions are translucent. Add the carrots and saute for 3 min. Add the corned beef and any seasonings that come with the corned beef, bay leaves, water, thyme and dried parsley.
With a small piece of cheese cloth folded 3 ply and twine make a little bouquet garni of the peppercorns, mustard seed and fennel adding in about 12 or so of each and then 3 cloves. Tie up with the twine. Add to the soup pot and bring up to a simmer. Simmer on low for about 3-4 hours or until the corned beef is tender. Remove the corned beef and shred on a cutting board, return it to the soup.
Add in the cabbage, potatoes and adjust the seasoning with salt and pepper. Remove the bouquet garni. Cook until the potatoes are tender about 30 min. Serve with chopped parsley.