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Smokey Cabbage Pastrami Soup

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Total Time

2 h

Prep 25 m

Cook 50 m

Description

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

Yield

6 servings

Comments1 Print
Total Time

2 h

Prep 25 m

Cook 50 m

Yield
  • Yields: 6 servings
Ingredients

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  • 2 tbsp(s) butter, or olive oil
  • 1 large white onion, diced
  • 1 cup(s) 1/4-inch dice celery, (about 2 large celery stalks)
  • 1 cup(s) 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 cup(s) shredded green cabbage, (about 1/2 small head of cabbage)
  • 8 cup(s) homemade chicken or vegetable broth
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 2 tsp(s) salt
  • 2 (6-ounce) packages Niman Ranch All Natural Uncured Beef Pastrami, (or smoked meat of choice), cubed
  • 3/4 cup(s) apple cider vinegar
  • 2 tbsp(s) coconut sugar, or honey
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Directions
  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.

Note: Try this recipe to make your own chicken or vegetable broth.

Source: Karen Falbo

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  • This was a yummy soup but had a little too much vinegar for my taste. I think next time I will cut it down by 1/4 cup. But other than that my family ate it up!

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