Go Back
–+ servings
Ads Will Not Print
Corned Beef and Cabbage Soup made with cabbage, potatoes, bell peppers and aromatics simmered on the stove with corned beef create this wonderful one pot meal – a fun twist on a Classic Irish dish!

Corned Beef and Cabbage Soup

4.69 from 29 votes
Corned Beef and Cabbage Soup made with cabbage, potatoes, bell peppers and aromatics simmered on the stove with corned beef create this wonderful one pot meal – a fun twist on a Classic Irish dish!
Prep Time: 10 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 45 minutes
Yield: 5 servings
Course: Dinner, Soup
Cuisine: American

Ingredients

  • 2 tsp olive oil
  • 2 leeks (chopped (whites and light green only))
  • 2 cloves garlic
  • 3 medium carrots (chopped)
  • 1 yellow pepper (chopped)
  • 1 lb lean corned beef brisket (yields 9 oz cooked)
  • 6 cups of water
  • 2 bay leaves
  • 1/4 cup chopped parsley (plus more for garnish)
  • 1 large potato (peeled and cubed)
  • 1 small head cabbage (cored and chopped)
  • fresh pepper to taste

Instructions

Stove Method:

  • In a large pot or Dutch oven, heat oil over medium low heat.
  • Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
  • Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil.
  • Simmer covered on low heat for 3 hours, until the meat becomes tender.
  • Remove the corned beef, set it on a cutting board and shred with a fork.
  • Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed.
  • Cook until the potatoes and cabbage are tender, about 45 more minutes.

Slow Cooker Method:

  • In a skillet heat oil over medium low heat, add leeks and sauté until soft, about 4-5 minutes; add garlic and cook 2 minutes. Transfer to the slow cooker with the carrots, yellow pepper, corned beef, potatoes, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water.
  • Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Remove the corned beef, set it on a cutting board and shred with a fork, return to the pot, arrange cabbage over corned beef, cover, and continue cooking on high until cabbage is tender, 45 minutes (or 1 1/2 hours on low).

Instant Pot Method:

  • Press saute and add the oil, leeks, garlic, carrot and yellow peppers, saute until soft, 4 to 5 minutes stirring.
  • Add the corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water. Cover and cook high pressure 90 minutes, until the meat is tender. Quick or natural release.
  • Remove the corned beef, set it on a cutting board and shred with a fork. Return to the pot, add the potatoes and cabbage and cook high pressure 8 minutes, until tender. Quick release and serve.

Nutrition

Serving: 13/4 cup, Calories: 281kcal, Carbohydrates: 31.5g, Protein: 14g, Fat: 12g, Saturated Fat: 3.5g, Cholesterol: 50mg, Sodium: 782mg, Fiber: 7g, Sugar: 3.5g
- WW Points: 8