Scroll down to watch the video!
St Patty’s Day is right around the corner and I’ve been getting a lot of requests for corned beef and cabbage.
Traditionally, corned beef is served in a big old hunk on the plate with a wedge of cooked cabbage on the side (it’s a lot of meat and just a little bit of vegetable), but not with this recipe.
This Corned Beef And Cabbage Soup is a recipe I discovered from SkinnyTaste.com, an amazing blog packed with tons of recipes that are lightened up versions of their former selves. Gina, the founder, also includes weight watchers points for all of her recipes, so it is a great resource for anyone who uses that system; but it’s also great for anyone just wanting to eat better.
What I love so much about this soup is that you completely get to have the whole ‘corned beef and cabbage experience,’ but really what you are eating is a big bowl of veggies with just a little bit of meat. That’s the way to do it!
It does take a bit longer to cook than most of the recipes I share with you guys, but it’s still super easy to make and the flavor is amazing. So if you’re thinking about making corned beef and cabbage next week, this is definitely the recipe I recommend.
You can get the written recipe here at SkinnyTaste.com and if you want to see the step-by-step, be sure to watch the video below!
P.S. – I’ll be back on Thursday with a Vegetarian Cabbage Salad for St. Patty’s Day for those of you who want to keep it even lighter.