Description
This Corned Beef and Cabbage Soup is a hearty and comforting dish perfect for using up leftover corned beef. Filled with vegetables and savory flavors, it’s an ideal meal for chilly days.
Ingredients
Scale
Vegetables:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 4 cups chopped green cabbage
- 3 medium potatoes, peeled and diced
Other Ingredients:
- 1 tablespoon olive oil
- 4 cups cooked corned beef, chopped
- 6 cups low-sodium beef broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Saute Vegetables: In a large pot, sauté onion in olive oil until softened. Add garlic, carrots, celery, cabbage, and potatoes.
- Add Remaining Ingredients: Pour in broth and water. Add corned beef, thyme, parsley, and bay leaf.
- Cook: Bring to a boil, then simmer for 30-40 minutes until vegetables are tender.
- Season and Serve: Season with salt and pepper. Remove bay leaf. Garnish with parsley before serving.
Notes
- This soup is ideal for using up leftover corned beef from St. Patrick’s Day.
- It freezes well; store in airtight containers for up to 3 months once cooled.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg
