Begin by washing and chopping your vegetables. Dice the carrots and celery into bite-sized pieces, slice the onion finely, and mince the garlic. This preparation takes about 10 minutes.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the diced onions and minced garlic, sautéing for about 2 minutes until they are fragrant and the onions turn translucent.

Next, add your corned beef brisket to the pot. Sear the brisket on all sides for about 5 minutes until it has a nice brown crust.

Once the brisket is browned, stir in the prepared carrots, celery, and green cabbage. Add enough low-sodium beef broth to cover the ingredients and the bay leaves. Bring to a gentle boil.

After reaching a boil, reduce the heat to low, cover the pot, and let it simmer for about 2 hours.

Once the simmering time is complete, taste the soup for seasoning. Remove the bay leaves before serving. Ladle the warm soup into bowls, optionally garnishing with fresh herbs.