- 1 tbsp bacon grease or cooking fat of your choice
- 1 small onion, diced
- 3 stalks celery, diced
- 2 small carrots, peeled and diced
- 2 cloves garlic, crushed or minced
- 1 tsp whole caraway seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- 6 cups beef broth
- 3 cups cooked corned beef, sliced and shredded
- 3/4 of a head of cabbage, roughly chopped
- 1/4 cup fresh parsley, finely chopped, for garnish
-
Heat your dutch oven on the stove over medium high heat or choose Sear/Saute on your Precision Dutch Oven.
-
Once preheated, add in the bacon grease.
-
Saute the onion, celery and carrot until the onion becomes translucent, 3-5 minutes.
-
Add in the garlic and caraway seeds and saute for another 1-2 minutes or until fragrant.
-
Add in the salt, pepper, bay leaf, broth, corned beef and cabbage and stir to combine.
-
Bring the soup up to a boil and then turn the heat down to medium low or set the temp to 315 degrees.
-
Cover and allow to simmer lightly for 30 minutes or until the vegetables are tender to your liking.
-
Remove from the heat, garnish with fresh parsley, serve and enjoy!
Instant Pot instructions: After all of the ingredients are in the Instant Pot, lock the lid and select Pressure Cook (high). Set the cook time for 3 minutes. When cook time is finished allow the pressure to release naturally for 5 minutes before quickly releasing the rest of the pressure and opening the lid. Garnish and serve
This recipe makes about ten 8oz servings
Calories and Macros:
1 Serving = 167 calories
6.8g total carbs
2.1g fiber
14g protein
9.2g fat
My recipe was inspired by this delicious 🤤 recipe from The Blonde Cook: https://theblondcook.com/easy-corned-beef-and-cabbage-soup/#recipe