Cabbage & Corned Beef Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Hearty, low-carb cabbage soup with corned beef that will absolutely warm up any cold day! Ingredients:
2 tablespoons olive oil |
1 medium sweet onion (medium diced) |
1/2 head cabbage (cut into egg noodle sized pieces) |
2 tablespoons chopped fresh oregano |
2 tablespoons chopped fresh basil |
2 cloves diced garlic (diced) |
1 (6 ounce) can tomato paste |
1 (12 ounce) can corned beef (just cut or dice into small pieces) |
1 (32 ounce) box beef stock |
salt and pepper |
Directions:
1. In a heavy, stock sized (4-6 qt) pot (enamled cast iron works well) over medium head, heat olive oil, then add onions. Sautee onions until almost tender (3-5 minutes).
2. Add cabbage, sautee with onions, stirring frequently, 10 minutes until onions and cabbage are tender.
3. Add garlic, basil, oregano, sautee 1 minute longer.
4. Add corned beef, tomato paste, and beef stock.
5. Stir until tomato paste is dissolved, heat over low heat for 15-20 minutes. Salt and Pepper to taste.
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