Corned Beef and Cabbage Soup
Here's the perfect use for your leftover corned beef and cabbage. The whole family will love this Corned Beef and Cabbage Soup recipe.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dinner, Soup
Cuisine: St. Patrick's Day
Keyword: cabbage, corned beef, leftovers
Servings: 6
Calories: 222kcal
Author: Corey Valley
- 2 Tablespoons butter
- 1 medium onion diced
- 2-3 cloves of garlic minced
- 1/2 cup celery chopped
- 2 cups carrot chopped
- 2 bay leaves
- 2-3 sprigs of thyme
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups potatoes diced
- 4 cups cabbages roughly chopped
- 8 cups low sodium chicken broth
- 1/2 lb cooked corned beef sliced in to thin pieces
In a large soup pot, heat butter over a medium heat. Add in onion, garlic, celery, carrots, bay leaves, thyme, salt and pepper. Saute, stirring frequently, until veggeis are tender, about 5 minutes.
Stir in chicken broth cabbage and potatoes. Cover and bring to a boil. Reduce heat to medium-low and continue to simmer covered for 20 minutes, or until potatoes are tender.
Uncover and stir in corned beef and simmer, uncovered, for 10 more minutes. Before serving, make sure to strain out your thyme sprigs and bay leaves.
Calories: 222kcal | Carbohydrates: 25g | Protein: 17g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 614mg | Potassium: 820mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7328IU | Vitamin C: 35mg | Calcium: 75mg | Iron: 2mg