It's a cold snowy March day, perfect for this soup! Cabbage, potatoes, bell pepper and aromatics simmered on the stove with corned beef create this wonderful one pot meal. A fun twist on a Classic Irish dish!
I thought this was a great way to enjoy corned beef and incorporating lots of vegetables. A few notes: I purchased a 2 1/2 lb piece or corned beef brisket. After I trimmed all the fat off it was 2 lbs. I boiled all the beef in the soup which shrunk to 18 oz, but only used half (9 oz cooked) of the corned beef in the soup and used the other half in another recipe.
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