This delicious corned beef and cabbage soup recipe comes together in about an hour and is filling and full of flavor. A quick and easy recipe for busy weeknights.
Corned Beef & Cabbage Soup
- 1/2 c . chopped onion
- 3 cloves garlic minced
- 1 T . olive oil
- 8 c . beef broth
- 6 medium red potatoes
- 1/2 pieces head cabbage shredded/chopped into tiny
- 1 can corned beef
- Heat oil in a large stock pot and add onions and garlic. Cook until fragrant and onions are clear. Add chopped potatoes and beef broth.
- Cover pot and bring to a boil on medium heat. Cook 20-25 minutes or until potatoes are nice and soft, almost mushy.
- Add cabbage and cook another 5-7 minutes until cabbage is tender. Break up canned corned beef into crumbles and add to soup. It will break up even more once it is in the broth and distribute through the soup.
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