Corned Beef and Cabbage Soup
- 2 tsp olive oil
- 2 leeks, chopped (whites and light green only)
- 2 cloves garlic
- 3 medium carrots, chopped
- 1 yellow pepper, chopped
- 1 lb lean corned beef brisket (yields 9 oz cooked)
- 6 cups of water
- 2 bay leaves
- 1/4 cup chopped parsley, plus more for garnish
- 1 small head cabbage, cored and chopped
- 1 large potato, peeled and cubed
- fresh pepper to taste
- This recipe is gluten-free
- Produce
- Bay leaves (2)
- Carrots, medium (3)
- Garlic (2 cloves)
- Head cabbage, small (1)
- Leeks (2)
- Parsley (1/4 cup)
- Potato, large (1)
- Meat
- Corned beef brisket, lean (1 lb)
- Cooking & Baking
- Olive oil (2 tsp)
- Pepper, yellow (1)
- Pepper, fresh (1)
- Drinks
- Water (6 cups)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published March 14, 2012 (11 months ago).
216 people saved this recipe.
