Description
A comforting and hearty soup recipe that transforms leftover corned beef into a delicious meal. This Corned Beef and Cabbage Soup is packed with tender vegetables, savory corned beef, and flavorful herbs, making it a perfect dish for a cozy night in.
Ingredients
Scale
Corned Beef and Cabbage Soup:
- 2 cups cooked corned beef, chopped or shredded
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 medium carrots sliced
- 3 celery stalks sliced
- 4 cups green cabbage chopped
- 4 cups beef broth
- 2 cups water
- 3 medium potatoes diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil. Add diced onion and garlic, sauté for about 3 minutes until fragrant.
- Add vegetables: Add carrots and celery, cook for another 5 minutes, stirring occasionally.
- Add remaining ingredients: Pour in beef broth and water, then add potatoes, cabbage, corned beef, thyme, parsley, bay leaf, salt, and pepper.
- Simmer: Bring the soup to a boil, then reduce heat and simmer uncovered for 25-30 minutes until vegetables are tender and flavors have melded together.
- Finish: Remove the bay leaf before serving. Serve hot with crusty bread if desired.
Notes
- This soup is a great way to use up leftover corned beef.
- Add a splash of apple cider vinegar or a squeeze of lemon juice for brightness if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 5g
- Sodium: 760mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 45mg
