Lean and Green Corned Beef & Cabbage Soup

Optavia Counts

• 1 lean 
• 3 Green 
• 3 Condiments

St. Patrick’s Day is just around the corner, and what better way to celebrate than with a warm bowl of Corned Beef & Cabbage Soup? This Lean and Green version of the classic dish is not only delicious but also nutritious, making it the perfect way to enjoy the holiday without derailing your healthy eating goals. Made with lean corned beef, plenty of vegetables, and savory herbs and spices, this soup is both comforting and satisfying. So grab a spoon and get ready to enjoy the flavors of the Emerald Isle in a healthy and delicious way!

Lean and Green Corned Beef & Cabbage Soup

Ingredients

• 1/4 cup diced onion
• 2 cloves garlic
• 2 stalks of celery, diced
• 1 lb lean corned beef brisket
• 2 cups of water
• 2, 14.5 oz. cans low-sodium
• chicken or beef broth
• 1 bay leaf
• 1/4 cup chopped parsley
• 1 small head of cabbage, cored and cut into 1-inch wedges
• 1 large turnip, peeled and cubed
• 1/4 tsp ground black pepper

Lean and Green Corned Beef & Cabbage Soup

Directions

• Add all ingredients to the 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 it onto a cutting board, and shred it into bite-sized pieces with a fork. 
• Return beef to the slow cooker, and stir to combine. Remove bay leaf, and serve warm.