Corned Beef and Cabbage Soup

In a large pot or Dutch oven, heat oil over medium low heat.

Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.

Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil.

Simmer covered on low heat for 3 hours, until the meat becomes tender.

Remove the corned beef, set it on a cutting board and shred with a fork.

Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed.

Cook until the potatoes and cabbage are tender, about 45 more minutes.

In a skillet heat oil over medium low heat, add leeks and sauté until soft, about 4-5 minutes; add garlic and cook 2 minutes. Transfer to the slow cooker with the carrots, yellow pepper, corned beef, potatoes, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water.

Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Remove the corned beef, set it on a cutting board and shred with a fork, return to the pot, arrange cabbage over corned beef, cover, and continue cooking on high until cabbage is tender, 45 minutes (or 1 1/2 hours on low).

Press saute and add the oil, leeks, garlic, carrot and yellow peppers, saute until soft, 4 to 5 minutes stirring.

Add the corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water. Cover and cook high pressure 90 minutes, until the meat is tender. Quick or natural release.

Remove the corned beef, set it on a cutting board and shred with a fork. Return to the pot, add the potatoes and cabbage and cook high pressure 8 minutes, until tender. Quick release and serve.