Description
A hearty Corned Beef Soup that’s perfect for a cozy meal.
Ingredients
Scale
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon dried thyme
- 2 (14 oz.) cans chicken broth
- 2 cups homemade beef stock
- 1 (14 oz.) can petite diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1/2 cup chopped parsley
- 3 large bay leaves
- 12 oz. sauerkraut, drained but not rinsed
- 12 oz. cooked corned beef
- 1 tablespoon Monkfruit sweetener
- 1 tablespoon balsamic vinegar
- fresh ground black pepper to taste
Instructions
- Drain sauerkraut in a colander placed in the sink. (If your sauerkraut doesn’t seem that chopped up, I used kitchen shears to chop it up a bit more.)
- Cut up the corned beef into medium-sized cubes (or smaller if you prefer).
- Set Instant Pot to SAUTE, MEDIUM HEAT.
- Heat the olive oil, then add the chopped onion and cook about 4-5 minutes; add minced garlic and cook 2-3 minutes more.
- Then add chicken broth, beef broth, dried thyme, diced tomatoes with juice, drained sauerkraut, diced corned beef, Worcestershire sauce, bay leaves, and chopped parsley.
- Set Instant Pot to MANUAL, HIGH PRESSURE, 5 minutes.
- When the cooking time is up, then release the rest of the pressure.
- Stir in balsamic vinegar and Monkfruit sweetener, season to taste with lots of fresh ground black pepper and serve hot.
- We ate the Corned Beef Soup with coarsely-grated Parmesan cheese sprinkled on top and a drizzle of extra balsamic vinegar.
- You will need about one cup more beef broth to make this on the stove.
- Chop one onion to make 1 cup chopped onion.
- Heat olive oil in a heavy soup pot, add onion and sauté 4-5 minutes, or until the onions are starting to get lightly browned.
- Add minced garlic and sauté 2-3 minutes more.
- Add chicken broth, beef broth, diced tomatoes with juice, Worcestershire sauce, chopped parsley, and bay leaves and let soup simmer on low for 30 minutes.
- While soup simmers, drain the sauerkraut in a colander placed in the sink.
- Cut corned beef into medium-sized cubes.
- When sauerkraut is drained, coarsely chop with kitchen scissors or a large chef’s knife.
- After 30 minutes, add sauerkraut, corned beef, and sweetener to the soup.
- Stir soup to see if it’s getting too thick, and add a little water if needed. (You probably won’t need the water if you add the extra cup of beef stock.)
- Let soup simmer 15 minutes more.
- After 15 minutes, stir in 1 tablespoon balsamic vinegar and season to taste with fresh ground black pepper.
- Serve hot, sprinkled with coarsely-grated Parmesan or Swiss cheese and an extra drizzle of balsamic vinegar if desired.
Notes
- This soup is best served hot and can be garnished with extra herbs or cheese.
- If using a stove, ensure to have enough beef broth for the recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Instant Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 2g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg