Description
A cozy, flavorful soup made with tender corned beef, cabbage, potatoes, and vegetables simmered in a savory broth—a perfect use for leftovers.
Ingredients
Units
Scale
- 300 g cooked corned beef, diced or shredded
- 2 tbsp butter or oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups beef or vegetable broth
- 2 cups sliced cabbage
- 2 medium potatoes, diced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat butter or oil over medium heat. Sauté onion, carrots, and celery for about 5 minutes until softened.
- Add garlic, thyme, and rosemary; stir for 1 minute until fragrant.
- Pour in the broth and add potatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in cabbage and corned beef. Simmer for another 10–15 minutes until vegetables are tender and flavors meld.
- Season with salt and pepper. Adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
- Great way to use leftover corned beef from St. Patrick’s Day.
- Can be frozen in portions for up to 3 months.
- Try adding parsnips or turnips for variety.
- For extra richness, add a splash of cream or milk before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 45 mg