Corned Beef and Cabbage Soup

Cozy up with a comforting bowl of leftover corned beef and cabbage soup. Making use of leftovers has never been tastier!

INGREDIENTS

– cabbage sliced thick – potatoes cubed – carrots sliced thinly – onion – cooked corned beef cubed – beef broth

STEP 1

In a 5 quart pan or dutch oven, sauté the onion and carrots until they start to soften, about 5 minutes.

Add cabbage, potatoes, and corned beef. Add enough beef broth to cover the other ingredients by about 1 inch.

STEP 2

Cover with a lid and cook on low until potatoes start to soften, about 20 minutes.

STEP 3

If your vegetables are fresh, you don’t have to remove their peel. It’s a time saver and there are vitamins in that peel!

NOTES

We slice the cabbage a little thicker to prevent it from overcooking.

NOTES

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