Corned Beef and Cabbage Soup

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Servings: 6

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

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.
Add garlic and cook until fragrant, stirring frequently (about 30 seconds).
Pour broth into the pot and add corned beef, potatoes, cabbage and pepper. Cook until potatoes are not quite done.
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.

Recipe Courtesy Of

Nina Dunnavant of Bonlee, a member of Central EMC