Cabbage and Corned Beef Soup
This hearty and comforting leftover corned beef and cabbage soup is a delicious way to repurpose St. Patrick's Day leftovers. Packed with tender chunks of beef, vegetables, and savory broth, it's a flavorful and warming dish that's perfect for chilly days and a delightful solution for utilizing leftover ingredients from your festive meal.
Servings: 6
Calories: 1275kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 3 carrots sliced
- 3 celery stalks chopped
- 4 cups chicken or beef broth or reserved broth from cooking the corned beef
- 2 cups water
- 2 potatoes diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups leftover cooked cabbage chopped
- 2 cups leftover cooked corned beef diced
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
- Add the carrots and celery to the pot, cooking for an additional 5 minutes until they begin to soften.
- Pour in the liquid (chicken broth, beef broth, or reserved cooking liquid) along with 2 cups of water. Add the diced potatoes, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes or until the potatoes are tender.
- Stir in the chopped leftover corned beef, cooked cabbage, and continue simmering for an additional 10 minutes to allow the flavors to meld together.
- Taste and adjust seasoning if needed. Ladle the soup into bowls and serve hot.
Nutrition
Calories: 1275kcal | Carbohydrates: 52g | Protein: 75g | Fat: 85g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 44g | Cholesterol: 256mg | Sodium: 9710mg | Potassium: 2453mg | Fiber: 11g | Sugar: 26g | Vitamin A: 32806IU | Vitamin C: 201mg | Calcium: 224mg | Iron: 11mg