Description
This keto-friendly soup combines tender corned beef with creamy cabbage for a comforting and hearty meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 pound corned beef, diced
- 4 cups chopped cabbage
- 4 cups beef broth
- 1 cup heavy cream
- 1 teaspoon black pepper
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the diced corned beef and cook until browned.
- Add the chopped cabbage and beef broth, bring to a simmer.
- Once the cabbage is tender, stir in the heavy cream and black pepper.
- Simmer for an additional 5 minutes before serving.
Notes
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- For a spicier kick, add a pinch of red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg