Leftover Corned Beef and Cabbage Soup
Leftover Corned Beef and Cabbage Soup
Prep Time15 minutes mins
Cook Time35 minutes mins
Course: Appetizer, dinner, Soup
Cuisine: American, Irish
Servings: 4
Calories: 281kcal
Author: Matt Freund
- 1 Pound Leftover Cooked Corned Beef Shredded
- 4 Cups Corned Beef Stock from Cooking Corned Beef.
- 2 Cups Water
- 1 Cup Chicken Broth
- 2 Carrots Cut Into 1 inch Rounds
- 2 Stalks Celery Cut into 1 inch Pieces
- 1 Onion Chopped
- 3 to 4 Red Potatoes Cubed
- 1/2 Head of Green Cabbage Chopped
- 1/2 tsp. Salt
- 1/2 tsp Pepper
- 1/2 Tbsp. Italian Seasoning
- 1 tsp. Thyme
- 1 Tbsp. Olive Oil
Heat olive oil in large Dutch oven or stockpot over medium heat. Add carrots celery and onions and sauté about 5 to 7 minutes. Add corned beef And sauté about three minutes. Add corned beef stock, and water, chicken broth, salt, pepper, Italian seasoning thyme, and potatoes. Bring to a boil then cover and simmer for 15 minutes until potatoes are tender. Once potatoes are tender add cabbage and cook uncovered 10 minutes until Cabbage is at desired tenderness.
Calories: 281kcal