Description
A comforting, hearty soup that transforms leftover corned beef and cabbage into a flavorful, warming meal perfect for chilly nights.
Ingredients
Units
Scale
- 2 cups leftover corned beef, chopped
- 3 cups leftover cooked cabbage, shredded
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups beef broth
- 1 cup diced potatoes (optional)
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Add garlic and thyme; cook another 1 minute until fragrant.
- Stir in chopped potatoes (if using) and cook for 2–3 minutes.
- Add beef broth, bay leaf, and bring to a simmer.
- Once simmering, add chopped leftover corned beef and shredded cabbage. Stir to combine.
- Simmer for 10–15 minutes to heat through and meld flavors.
- Taste and season with salt and pepper as needed.
- Remove bay leaf, ladle into bowls, and garnish with fresh parsley before serving.
Notes
- Potatoes are optional—add them for more substance.
- For added depth, stir in ½ cup of cream or milk at the end.
- Leftover mashed potatoes can be stirred in instead of diced potatoes.
- Adjust thickness by adding more or less broth.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg