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Corned Beef and Cabbage Soup - Great way to use up corned beef leftovers! -- FamilyFreshMeals.com --
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5 from 1 vote

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
Cook Time35 minutes
Total Time45 minutes
Course: Dinner, Soup
Cuisine: St. Patrick's Day
Keyword: cabbage, corned beef, leftovers
Servings: 6
Calories: 222kcal
Author: Corey Valley

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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