Smokey Cabbage Pastrami Soup Recipe

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This hearty, veggie-packed soup is perfect for St. Patrick's Day! Enjoy with our Citrusy Beet Salad for a complete meal.

6
2 tablespoons organic butter, or olive oil
1 large white onion, diced
1 cup 1/4 inch dice carrot, about 1 medium carrot
4 large cloves garlic, minced
2 medium large russet potatoes, peeled and cut into ½-inch cubes
4 cups shredded green cabbage, about 1/2 small head of cabbage
8 cups homemade chicken or vegetable broth
2 bay leaves
2 fresh thyme sprigs
2 teaspoons salt
2 (6-ounce) packages Niman Ranch, All Natural Uncured Beef Pastrami, (or smoked meat of choice), cubed
3⁄4 cup apple cider vinegar
2 tablespoons Natural Grocers Brand Bulk Coconut Sugar, or honey
  1. Heat the butter or oil in a large pot over medium-high heat. Add the onion, celery, and carrots and sauté until onion is translucent and vegetables are starting to soften about 7 minutes. Add the garlic and sauté for 2-3 minutes. Add the potatoes, cabbage, broth, bay leaves, thyme, and salt. Cover and cook on low heat for 30 minutes until the cabbage and potatoes are soft.
  1. Stir in the pastrami, vinegar, and sweetener. Bring the soup to a boil over high heat. Decrease the heat to maintain a low simmer. Cook, uncovered until the cabbage is very tender and the flavors come together about 20 minutes. Serve immediately or refrigerate, covered, for up to 5 days.