Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup
A unique and flavorful take on the traditional Irish St. Patrick’s Day Dish. Made with cabbage, potatoes, bell peppers and Great Lakes Collagen.

Ingredients

  • 2 tsp olive oil
  • 2 leeks - chopped (whites and light green only)
  • 2 cloves garlic
  • 3 medium carrots - peeled and chopped
  • 1 yellow pepper - chopped
  • 1 lb. lean corned beef brisket, excess fat removed (yields 9 oz cooked)
  • 6 cups of water
  • 1 cup Great Lakes Collagen Hydrolysate
  • 2 bay leaves
  • 1/4 cup chopped parsley (plus more for garnish)
  • 1 large potato - peeled and cubed
  • 1 small head cabbage - cored and chopped
  • Fresh pepper to taste
  • 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 hydrolysate 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).
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