Vegetable St. Paddy's Day Soup
This Vegetable St. Paddy's Day Soup is a healthy, plant based twist on the classic corned beef and cabbage recipe.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 3 celery stalks chopped
- 1.5 cups chopped carrots
- 1 small head of cabbage or 1/2 large head of cabbage roughly chopped
- 1.5 pounds Yukon Gold potatoes cut into 1-inch pieces
- 8 cups vegetable broth I highly recommend Better than Bouillon Seasoned Vegetable Base for this soup. If you're not making this recipe vegetarian you could use chicken broth.
- ½ tablespoon onion powder
- 2 tablespoons pickling spices This spice can be found at most grocery stores. It is a blend of several spices. You can add them into the soup in a spice bag which you can order on Amazon or create your own spice bag using cheese cloth wrapped in kitchen twine. You could also add the spices directly to the soup.
- 2 bay leaves
- Salt to taste
Instructions
- Sauté the onion, carrots and celery in oil, on medium heat, for 5-6 montes or until slightly softened.
- Add the cabbage, potatoes, broth, onion powder, pickling spices and bay leaves into the soup and bring to a boil. Turn down the heat and simmer for 20 minutes or until the potatoes are tender. You can add the pickling spices and bay leaves directly to the soup but if you prefer not to pick out the leaves and larger spices after the soup has cooked, you can add them to a spice packet. A spice packet is made by wrapping the spices in cheese cloth and securing it tightly with kitchen twine or you can buy premade spice bags on Amazon. Once you've filled the packet with your spices, drop the entire packet into the soup and remove it once it's done cooking.
- Add salt to taste
Tried this recipe?Let us know how it was!