Corned Beef and Cabbage Soup with Leftovers
Corned Beef and Cabbage Soup is loaded with fresh cabbage, carrots, and potatoes. A deliciously warm bowl of soup is the perfect way to use leftover corned beef.
cooked corned beef
cubed (remove fat and spices before dicing)
In a 5 quart pan or dutch oven, saute 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.
Cover with a lid and cook on low until potatoes start to soften, about 20 minutes.
If your vegetables are fresh, you don't have to remove their peel. It's a
and there are vitamins in that peel! Just scrub them with a
Cut up your soup ingredients so they all cook at the same rate. For example, carrots take a little longer to cook so we slice them thinly.
We slice the cabbage a little thicker to prevent it from overcooking.
Nothing should be cut larger than what will fit on a soup spoon. You shouldn't have to serve a knife with your soup!
Slightly undercook your vegetables. They will continue to cook in the soup.
Soup should be stored in the refrigerator and can be frozen.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!
Corned Beef and Cabbage Soup with Leftovers https://hostessatheart.com/corned-beef-and-cabbage-soup/