Description
A comforting and hearty soup made from leftover corned beef, cabbage, and vegetables, perfect for using up St. Patrick’s Day leftovers.
Ingredients
Scale
For the Soup:
- 2 tablespoons butter or olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 cups chopped green cabbage
- 2 cups cooked corned beef (chopped)
- 4 cups low-sodium beef broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups diced cooked potatoes
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the butter or oil over medium heat. Add the onion, garlic, carrots, and celery and sauté for about 5 minutes, until the vegetables begin to soften.
- Stir in the cabbage and cook for another 3 minutes.
- Add the chopped corned beef, beef broth, water, thyme, and bay leaf. Bring the soup to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes, until vegetables are tender.
- Stir in the cooked potatoes and simmer for 5 more minutes to heat through.
- Season with salt and pepper to taste. Remove bay leaf before serving. Garnish with fresh parsley if desired.
Notes
- This soup is perfect for using up St. Patrick’s Day leftovers.
- You can also add leftover cooked carrots or cabbage from your corned beef dinner to bulk it up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish-American
Nutrition
- Serving Size: 1½ cups
- Calories: 280
- Sugar: 4g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
