Corned Beef and Cabbage Soup is loaded with fresh pilfer, carrots, and potatoes. A deliciously warm stadium of soup is the perfect way to use leftover corned beef .
Corned Beef and Cabbage Soup is a dish that we look ahead to making any clock we have leftover corned gripe .
It ’ mho promptly, easy, and so lusciously warming. No one will believe you used leftovers.
Do you remember that fabulous corned beef brisket that we BAKED up recently ?
We said that when corned beef goes on sale we buy a large one or tied two. One of the reasons is because of the leftovers .
We ’ ve barely finished our corn gripe dinner when we ’ ve got our palates wrapped around a steam warm bowl of leftover Corned Beef and Cabbage Soup .
We go about making our soup a little different. You see, John and the kids constantly said they didn ’ thyroxine like cook cabbage .
What they don ’ triiodothyronine like is wimpish inert cooked pilfer .
We always have fresh boodle, potatoes, and carrots in the refrigerator after our big St. Patrick ’ s Corned Beef Brisket dinner .
Sauteing them up fresh makes this corn gripe soup into a delightful soup fully of fresh spirit and textures .
Corned Beef Cabbage Ingredients
- Carrots – We had some beautiful rainbow carrots but you can use what you have.
- Potatoes – We use russet potatoes because they cook at about the same rate as our other ingredients. You could use Yukon Gold as a substitute.
- Cabbage – We’ve always used green cabbage. We like the way it cooks up and the variety of colors with our other ingredients.
- There’s no reason you couldn’t use red cabbage.
- Beef Broth – Since we don’t boil our corned beef brisket, we don’t have leftover broth.
- Using a low-fat low-sodium beef broth variety makes this soup a little better for you.
- Onion – We used a yellow onion. A white onion would be a good substitute.
- Corned Beef
How we make our Corned Beef and Cabbage Soup
- Saute the onions and carrots in a dutch oven for 5 minutes, or until they just start to soften.
- You don’t want to overcook them here because they will continue to cook when you add them to your hot soup broth.
- Add all of the remaining ingredients to the pan. Cover the pan and let the ingredients cook for 20 minutes or until potatoes are cooked.
Helpful Tips
- 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! Just scrub them with a vegetable brush.
- 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 your soup with a knife!
- Slightly undercook your vegetables. They will continue to cook in the soup.
Not a cabbage fan? Use more potatoes and skip the cabbage
You can make this a vegetarian soup. Use vegetable broth and skip the corn beef !
Leftover Soup can be kept refrigerated for up to 3 days .
This soup besides freezes well. To thaw it you either place it in the refrigerator nightlong, leave it out at board temperature, or heat it over low heat on the stove-top .
soup can be reheated in the microwave or warmed on the stovetop after it ’ south thawed .
Kitchen items we use
- Dutch oven – This is the most used pan in my kitchen. I use it for everything including baking my sourdough.
- Vegetable Brush – Wash the veggies! Any germs or bacteria that were on the outside are transferred to the inside when they’re cut.
- Cutting Board – A good wooden cutting board is better on your knives.
What to serve with Corned Beef and Cabbage Soup
A great bread roll such as Waterford Blaa Rolls, Potato Rolls, Brown Bread Rolls, or Soda Bread .
For dessert, Pistachio Pudding Trifle, Baileys Mini Cheesecakes, or how about an irish Cream Cupcake ?
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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.
Prep Time
10
mins
Cook Time
25
mins
Servings
8
Cook Mode
Prevent your screen from going dark
Ingredients
- 4 cups pilfer sliced compact
- 2 cups potatoes cub
- 1 cup carrots sliced thinly
- 1/2 onion
- 3 cups cooked corned gripe cub ( remove fatten and spices before dicing )
- 5 cups gripe broth
Instructions
-
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.
Notes
- 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! Just scrub them with a vegetable brush.
- 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 .
Nutrition
Calories:
234
kcal
|
Carbohydrates:
11
g
|
Protein:
18
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Cholesterol:
48
mg
|
Sodium:
1378
mg
|
Potassium:
901
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
2707
IU
|
Vitamin C:
44
mg
|
Calcium:
43
mg
|
Iron:
3
mg
This recipe was calculated using the claim brands and measurements I used to make this recipe. If you are following a hard-and-fast diet please note changing anything will cause the nutritional information to change. My calculations are intended as a guide only.
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