- 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
My recipe was inspired by this delicious 🤤 recipe from The Blonde Cook: https://theblondcook.com/easy-corned-beef-and-cabbage-soup/#recipe