Leftover Corned Beef and Cabbage Soup
If you’re looking for a way to transform your leftovers into a hearty and delicious meal, this Leftover Corned Beef and Cabbage Soup is the perfect solution. Packed with tender vegetables and flavorful corned beef, this soup is a comforting dish that brings new life to your leftovers.
Ingredients:
- 1 tablespoon olive oil
- 3 carrots – chopped in rounds
- 2 stalks celery – chopped
- 2 leeks – chopped
- 4 cloves garlic – minced
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1 1/2 cups cooked corned beef – shredded
- 5 cups stock reserved from initial cooking of corned beef*
- 3 cups water
- 1 bay leaf
- 2 Tbsp parsley – minced
- 1/2 head cabbage – chopped
- 3 small or medium red potatoes – cubed (skin on or off)
Directions:
- Heat the Olive Oil: In a large stockpot or Dutch oven, add the olive oil and heat over medium-low.
- Cook the Vegetables: Add the carrots and celery and cook until tender, about 6 minutes. Then, add the leek and garlic, and cook until translucent.
- Season the Soup: Sprinkle in the pepper, salt, onion powder, and garlic powder. Add the shredded cooked corned beef to the pot.
- Add Liquids and Herbs: Pour in the reserved stock, water, bay leaf, and parsley, and bring the mixture to a boil.
- Cook the Potatoes: Once the mixture is boiling, add the cubed potatoes. Cook for 30 minutes.
- Add the Cabbage: Add the chopped cabbage and simmer for an additional 15 minutes or until everything is fork-tender.
Nutrition Information:
- Prep Time: 10 minutes
- Cooking Time: 55 minutes
- Total Time: 65 minutes
- Calories: 210 kcal per serving
- Servings: 6 servings
This soup is a wonderful way to utilize your leftover corned beef and vegetables, creating a new and delightful meal that your family will love. The combination of savory corned beef, tender vegetables, and flavorful broth makes this a perfect dish for a cozy lunch or dinner.
Enjoy this hearty Leftover Corned Beef and Cabbage Soup, and savor the rich flavors with each spoonful!
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Leftover Corned Beef and Cabbage Soup
- Total Time: 65 minutes
- Yield: 6 1x
Description
Transform your St. Patrick’s Day leftovers into a hearty and delicious meal with this Leftover Corned Beef and Cabbage Soup. This comforting dish is packed with tender corned beef, flavorful vegetables, and a rich broth that will warm you up on the coldest of days.
Perfect for a cozy family dinner or a meal prep option for the week, this soup brings new life to your leftovers. The combination of tender corned beef, carrots, celery, leeks, and potatoes makes each bite a delightful experience, while the cabbage adds a unique texture and flavor. Enjoy this easy-to-make soup that is both satisfying and nutritious.
Ingredients
1 tablespoon olive oil
3 carrots – chopped in rounds
2 stalks celery – chopped
2 leeks – chopped
4 cloves garlic – minced
1/2 tsp pepper
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
1 1/2 cups cooked corned beef – shredded
5 cups stock reserved from initial cooking of corned beef*
3 cups water
1 bay leaf
2 Tbsp parsley – minced
1/2 head cabbage – chopped
3 small or medium red potatoes – cubed (skin on or off)
Instructions
In a large stockpot or Dutch oven, add the olive oil and heat over medium-low.
Add the carrots and celery and cook until tender, about 6 minutes.
Add the leek and garlic, and cook until translucent.
Sprinkle in the pepper, salt, onion powder, and garlic powder, then add the cooked corned beef.
Pour in the stock, water, bay leaf, and parsley, and bring to a boil.
Once the mixture is boiling, add the potatoes and cook for 30 minutes.
Add the cabbage and simmer for an additional 15 minutes or until everything is fork-tender.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 210 kcal