What better way to celebrate St. Patrick’s Day than with a piping hot bowl of corned beef and cabbage soup. Simply throw all of the ingredients in your slow cooker before you head out for the day, and you’ll have a delicious, healthy soup waiting for you when you come home!
Corned Beef & Cabbage Soup (Lean & Green)
1 lean | 3 Green | 3 Condiments
¼ cup diced onion
2 cloves garlic
2 stalks celery, diced
1¼ lb lean corned beef brisket
2 cups of water
2, 14.5 oz. cans low-sodium chicken or beef broth
1 bay leaf
¼ cup chopped parsley
1 small head cabbage, cored and cut into 1-inch wedges
1 large turnip, peeled and cubed
¼ tsp ground black pepper
- Add all ingredients to slow cooker, and toss to combine. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, or until beef is tender and shreds easily.
- Remove the corned beef from the slow cooker, place onto a cutting board, and shred into bite-sized pieces with a fork. Return beef to the slow cooker, and stir to combine. Remove bay leaf, and serve warm.
Nutrition Facts: 380 calories | 23g fat |18g carbohydrates | 29g protein