Hearty Corned Beef and Cabbage Soup Recipe

Ingredients :

• 2 lbs of corned beef, cooked and shredded
• 4 large carrots, chopped
• 4-5 potatoes, diced
• 1 medium head of cabbage, chopped
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 8 cups of beef broth
• 2 bay leaves
• 1 tbsp whole mustard seeds
• 1 tsp black pepper
• Salt to taste

Instructions :

1. Start by cooking your corned beef. You can either boil or slow-cook it until tender. Once it’s fully cooked, shred the corned beef into small pieces. You can use leftovers if you have some, making this a great way to repurpose corned beef.
2. In a large pot, add the chopped carrots, potatoes, onions, and garlic. Sauté them in a bit of oil for 3-4 minutes to release their flavors. Add the bay leaves, mustard seeds, and black pepper.
3. Pour in the beef broth and bring the mixture to a boil. Once it starts boiling, reduce the heat to a simmer. Allow the vegetables to cook until tender, about 15-20 minutes.
4. Add the chopped cabbage to the soup and simmer for another 10-15 minutes until it softens but still holds some texture. The cabbage adds a wonderful depth of flavor and nutritional value to the soup.
5. Finally, add the shredded corned beef to the pot. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together. Taste and adjust the seasoning with salt and pepper as needed.