Corned Beef and Cabbage Soup

Directions

Stove Method:

• In a large pot heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes. 
• Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley, collagen peptides and water; cover and bring to a boil. 
• Simmer covered on low heat for 3 hours, until the meat becomes tender. 
• Remove the corned beef, set it on a cutting board and shred with a fork. 
• Return the corned beef to the pot. Add cabbage and potatoes, taste for salt and pepper and adjust as needed. 
• Cook until the potatoes and cabbage are tender, about 45 more minutes. 

Slow Cooker Method:

• In a skillet heat oil over medium low heat, add leeks and sauté until soft (4-5 minutes); add garlic, carrots and yellow pepper and cook 2-3 minutes.
• Place sautéed vegetables in slow cooker with beef, potatoes, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley, collagen hydrolysate and water. 
• Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). 
• Remove the corned beef, set it on a cutting board and shred with a fork, return to the slow cooker, put the cabbage over corned beef, cover and continue cooking on high until cabbage is tender, 45 minutes (or 1 1/2 hours on low).