Description

This Corned Beef and Cabbage Soup combines tender brisket and fresh veggies for a hearty meal. Perfect for a quick family dinner or a cozy night in, this dish is easy to prepare and bursting with flavor.

Ingredients

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3-4 pound corned beef brisket + seasoning packet
7 cups water
3 cups green cabbage, cut into 1-inch pieces
4-5 carrots, peeled & sliced
1 russet potato, cubed
1 yellow onion, chopped
kosher salt and ground black pepper

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Instructions

Remove the corned beef brisket and seasoning packet from the packaging. Rinse the brisket under cold water and place it in a large dutch oven pot.
Sprinkle the seasoning packet over the brisket, then add 7 cups of water. Cover the pot and bring it to a simmer, cooking for 3-4 hours.
After cooking, take out the corned beef and shred it into bite-sized pieces using two forks. Return the shredded meat to the pot.
Add the cabbage, carrots, potato, and onion to the pot. Cover and continue simmering for 10-20 minutes, until the vegetables are firm yet tender. Season with kosher salt and ground black pepper to taste.
Serve the soup immediately.

Notes

For a richer flavor, let the soup sit for a few hours and reheat before serving.
Feel free to add other vegetables such as celery or parsnips for variety.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 240
Sugar: 2g
Sodium: 900mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 22g
Cholesterol: 75mg