Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 large carrots peeled and sliced
- 3 celery ribs chopped
- 4 garlic cloves minced
- 6 cups low-sodium beef broth
- 2 bay leaves
- 2 large potatoes peeled and diced
- 1 pound cooked lean corned beef cubed or shredded
- 1 small head green cabbage cored and chopped
- Salt and pepper to taste
- Fresh parsley chopped, for optional garnish
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables soften, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute. Pour in the beef broth, add the bay leaves and diced potato, and bring the mixture to a boil.
- Reduce the heat, cover the pot, and simmer until the potatoes begin to soften, about 15 minutes. Add the corned beef and chopped cabbage, then continue simmering until the cabbage is tender and the meat is warmed through, about 20 minutes. If needed, add more broth to the soup.
- Taste the soup and season with salt and pepper as needed. Serve hot, garnished with fresh parsley.
