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