Corned Beef and Cabbage Soup

Name: Corned Beef and Cabbage Soup
Cuisine: American, Southern
Ingredients: 1/4 cup diced onion; 2 cloves garlic; 2 stalks celery diced; 1.25 lb. lean corned beef brisket (rinsing the brisket first will remove some of the sodium, but it is still fairly high and should be used only occasionally); 2 cups water; 2 - 14.5 oz cans low sodium chicken or beef broth; 1 bay leaf; 1/4 cup chopped parsley; 1 small head cabbage, cored and cut into 1 inch wedges; 1 large turnip, peeled and cubed; 1/4 tsp ground black pepper

3 steps

1 lean, 3 green, and condiments

Updated at: Thu, 17 Aug 2023 04:01:00 GMT

Nutrition balance score

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Ingredients

4 servings

¼ cuponion

1.25 lbcorned beef brisket

lean, rinsing the brisket first will remove some of the sodium, but it is still fairly high and should be used only occasionally

2 cupswater

2 x 14.5 ozcans low sodium chicken broth

or beef

1bay leaf

¼ cupparsley

chopped

1 headcabbage

small, cored and cut into 1 inch wedges

1turnip

large, peeled and cubed

¼ tspground black pepper

Instructions

Step 1

1. Add all ingredients to slow cooker, and toss to combine. Cover and cook on low for 7-8 hrs or on high for 3-4 hours, or until beef is tender and shreds easily.

Step 2

2. Remove the corned beef from the slow cooker, place onto a cutting board and shred into bite-sized pieces with a fork. Return beef to the slow cooker and stir to combine. Remove bay leaf and serve warm.

Step 3

Counts as 1 lean, 3 green, and condiments