Corned Beef and Cabbage Soup
Upon arrival in America, Irish immigrants found corned beef a reliable substitute for the salted pork they were accustomed to. Cabbage made for an affordable accompaniment. Here’s a fun twist on these Irish-American staples. Serve with cornbread if you like.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 8 cups beef (or chicken) broth
- 2 cans (12-ounce) corned beef, chopped
- 3 medium potatoes, cubed
- 2 cups cabbage, chopped
- ¼ teaspoon black pepper
- 8 ounces pasta, such as macaroni
- 1 can (16-ounce) diced tomatoes
- Salt to taste
- 2 tablespoons parsley, chopped, optional
Directions
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Heat oil in a 6-quart Dutch oven or soup pot over medium-high heat. Add onion, carrots and celery. Cook for 5 minutes, stirring.
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Add garlic and cook until fragrant, stirring frequently (about 30 seconds).
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Pour broth into the pot and add corned beef, potatoes, cabbage and pepper. Cook until potatoes are not quite done.
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Add noodles and tomatoes. Cook until noodles are done. Add more broth if a thinner soup is desired. Salt to taste and sprinkle parsley on top.
