Get the taste of corned beef cabbage without all the carbs in this soup dish

Kate Elliott

Contributing Writer

It can be difficult to find low-carb options when following a diet or just trying to eat a little healthier. This can be particularly true with soup, as it's often full of pasta, rice and even potatoes. However, the recipe that follows is going to solve all those problems. With no carbs and just lots of protein and vegetables, it's a must-have for anyone's diet.

Of course, it's impossible not to have any carbs in the bunch. Fruit has carbs after all, as do the root vegetables you'll find in this recipe. The potatoes here aren't typical potatoes, but parsnips that have just a fraction of the carbs. In addition to that, this soup is chock-full of goodness with a traditional mirepoix, cabbage, tomatoes and of course, lots of corned beef. What's even more amazing? It comes together in just about 20 minutes!

Cooktop Cove

Corned Beef Cabbage Soup

13 minutes

20 minutes

35 minutes

2 tablespoons olive oil

1 onion, small dice

3 stalks celery, small dice

3 carrots, small dice

3 cloves garlic, minced

1 can diced tomatoes, with juices

6 cups beef broth

1/2 teaspoon ground allspice

4 cups green cabbage, shredded

3 parsnips, medium dice

1/2 pound corned beef, cut into thin strips

1/2 teaspoon salt

1/4 teaspoon ground black pepper.

Heat olive oil in a large soup pot over medium heat.

Add onions, celery and carrots to the pot, and toss to coat in fat. Cook for about 7 minutes, until vegetables have softened.

Add the tomatoes, beef broth, cabbage, allspice and parsnips. Bring to a boil.

Lower the heat back to medium, and simmer the soup for about 20 minutes.

Add the corned beef, and allow it to just warm through.

Taste and adjust seasonings by adding salt and pepper, if necessary.

Resources

Print this recipe