Best 6 Corned Beef And Cabbage Soup Low Carb Recipes

CABBAGE & CORNED BEEF SOUP

Steps:

• 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).
• Add cabbage, sautee with onions, stirring frequently, 10 minutes until onions and cabbage are tender.
• Add garlic, basil, oregano, sautee 1 minute longer.
• Add corned beef, tomato paste, and beef stock.
• Stir until tomato paste is dissolved, heat over low heat for 15-20 minutes. Salt and Pepper to taste.

CORNED BEEF AND CABBAGE SOUP LOW CARB RECIPE

Steps:

• Set the Instant Pot to sauté. It should read "30".
• Add butter and onion. Saute for 10 minutes, stirring frequently.
• Add celery stalks, fennel, and garlic. Saute 6 more minutes.
• Push vegetables to the sides of the pot so there's a "hole" in the middle, exposing the metal bottom of the pan. Add the mustard seeds to the middle of the pan and stir, toasting the seeds for 2 minutes.
• Add the allspice to the center with the mustard seeds and toast for 2 more minutes.
• Turn off the sauté feature.
• Add 2 cups water to the pot and stir.
• Remove 1 cup of the broth and process in a blender till smooth. Return the processed stock to the pot. Stir.
• Add the corned beef, bay leaf, tomato paste, cabbage, turnips, salt, and pepper. Fill the instant pot up with water till it nears the Max Fill line. Do NOT fill it higher than this line.
• Place the lid on the Instant Pot, turn the vent to "sealing", and set the Instant Pot to cook for 30 minutes on high pressure.
• While the cabbage soup cooks, dice the parsley and fennel fronds, being careful not to use any of the harder stems of the fennel.
• When the soup is done cooking, allow the Instant Pot to sit and slow release pressure for 15 minutes. After 15 minutes, you may set the vent to "venting" to release the remainder of the pressure.
• When the pressure cooker is done venting, open the pot. Add the parsley, fennel fronds, and lemon juice, and stir. Serve and enjoy!

CORNED BEEF AND CABBAGE SOUP

Steps:

• Set the Instant Pot to sauté. It should read "30".
• Add butter and onion. Saute for 10 minutes, stirring frequently.
• Add celery stalks, fennel, and garlic. Saute 6 more minutes.
• Push vegetables to the sides of the pot so there's a "hole" in the middle, exposing the metal bottom of the pan. Add the mustard seeds to the middle of the pan and stir, toasting the seeds for 2 minutes.
• Add the allspice to the center with the mustard seeds and toast for 2 more minutes.
• Turn off the sauté feature.
• Add 2 cups water to the pot and stir.
• Remove 1 cup of the broth and process in a blender till smooth. Return the processed stock to the pot. Stir.
• Add the corned beef, bay leaf, tomato paste, cabbage, turnips, salt, and pepper. Fill the instant pot up with water till it nears the Max Fill line. Do NOT fill it higher than this line.
• Place the lid on the Instant Pot, turn the vent to "sealing", and set the Instant Pot to cook for 30 minutes on high pressure.
• While the cabbage soup cooks, dice the parsley and fennel fronds, being careful not to use any of the harder stems of the fennel.
• When the soup is done cooking, allow the Instant Pot to sit and slow release pressure for 15 minutes. After 15 minutes, you may set the vent to "venting" to release the remainder of the pressure.
• When the pressure cooker is done venting, open the pot. Add the parsley, fennel fronds, and lemon juice, and stir. Serve and enjoy!

CORNED BEEF AND CABBAGE SOUP

Steps:

• Gather the ingredients.
• Peel the onion and chop it coarsely. Cut the celery into 1/4-inch slices and then peel and mince the garlic . Peel the carrots and slice them into matchsticks or dice them into 1/4-inch pieces.
• Heat the butter in a large stockpot or Dutch oven over medium-low heat.
• Add the onion and celery to the pot and saute until tender, stirring frequently.
• Add the minced garlic and continue cooking for 1 minute. Add the carrots, chicken stock, chopped cabbage, and barley. Add the bay leaf , parsley, thyme, and pepper; bring to a boil.
• Reduce the heat to low to maintain a simmer. Cover the pan and simmer for 45 minutes.
• Add the corned beef and tomatoes; increase heat and bring it back to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
• Taste and add salt, as needed.
• Serve and enjoy!

CORNED BEEF AND CABBAGE SOUP

Steps:

• Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
• Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
• Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
• Stir in the corned beef and season with salt and pepper.

GRANDMA'S CANNED CORNED BEEF AND CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add potatoes, cabbage, salt, and pepper. Add water to cover and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
• Add diced tomatoes, corned beef, cream-style and kernel corns, and pepper. Cook until heated through, about 15 minutes.