BONNIE’S CORNED BEEF AND CABBAGE SOUP

5
BonniE !

By
@ReikiHealsTheSoul

This is a very simple and satisfying fall soup from the Dare kitchen. It contains most ingredients found in your pantry and it is easy to prepare. Pair it with some of my crunchy, Rustic Artisan Dutch Oven Bread, which I have posted on this site, and this soup can be on your dinner table in less than 30 minutes. Enjoy!
~Bonnie

Rating:

★★★★★ 1 vote

Comments:
Method:
Stove Top

Ingredients

  • PREP

  • 1/2
    pound or more cooked and sliced corned beef (set aside)
  • 3
    cups good quality chicken broth
  • 1
    teaspoon thyme
  • ·
    salt and pepper to taste
  • 2
    tablespoons butter
  • SAUTE

  • 1/2
    small head cabbage, sliced
  • 2
    carrots sliced into rounds
  • 1
    rib celery, sliced
  • 2
    cloves garlic, sliced
  • 1
    medium size onion, diced

How to Make BONNIE’S CORNED BEEF AND CABBAGE SOUP

Step-by-Step

  1. Knife cut the cabbage into pieces about 1 1/2 inches long, and slice the cooked corned beef into strips about ¼ inch thick and two inches long. Set aside. You will add the cooked corned beef to the soup last.
  2. Saute the prepped Vegetables in 2 tablespoons butter in a large soup pot over medium heat until vegetables start to get tender. Then add the 3 cups of chicken broth to the pot, and add the thyme, salt and pepper to taste. Then simmer the soup over medium low heat for about 15 to 20 minutes until vegetables are tender and flavors have blended. Add the cooked corned beef the last five minutes of cooking.
  3. Serve and Enjoy!
  4. Serve with my crunchy, Rustic Artisan (No Knead) Dutch Oven Bread on this site that I have posted:
    BONNIE’S RUSTIC ARTISAN DUTCH OVEN BREAD

Printable Recipe Card

About BONNIE’S CORNED BEEF AND CABBAGE SOUP

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free Low Fat
Other Tags: Quick & Easy Healthy



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