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Corned beef soup

A hearty and flavorful corned beef soup loaded with vegetables and tender meat, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 45 minutes
Servings: 5
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 teaspoons olive oil
  • 2 leeks Leeks (white and light green parts)
  • 2 cloves garlic
  • 3 medium carrots
  • 1 yellow yellow bell pepper
  • 1 pound lean corned beef brisket
  • 6 cups water
  • 2 bay leaves bay leaves
  • 0.25 cup chopped parsley plus more for garnish
  • 1 large potato peeled and cubed
  • 1 small cabbage cored and chopped
  • fresh pepper to taste

Method
 

Preparation Steps
  1. In a large pot or Dutch oven, heat olive oil over medium-low heat.
  2. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots, and yellow bell pepper and sauté about 2-3 minutes.
  3. Add corned beef, bay leaves, parsley, and water; cover and bring to a boil.
  4. Reduce heat and simmer covered for 3 hours, until the meat is tender.
  5. Remove the corned beef, shred with a fork, then return to the pot.
  6. Add chopped cabbage and cubed potatoes, season with pepper, and cook until vegetables are tender, about 45 minutes.

Notes

For an extra flavor boost, add a splash of Guinness or beef broth during cooking.