Leftover corned beef gets new life in this Corned Beef and Cabbage Soup. Corned Beef, cabbage, carrots, and potatoes mix for a new spin on the traditional St. Patricks’ Day meal!
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Corned Beef and Cabbage Soup recipe
St. Patrick’s Day is this weekend, and I’m almost ashamed to say that I don’t really have any plans to celebrate it, and I’m not making the traditional Corned Beef and Cabbage. Being a food blogger means that I often plan meals and blog posts two to three months ahead of time. So in a sense, we’ve kinda already “celebrated” with our St. Paddy’s day meal a little earlier than most.
The good thing is, it gives me the chance to share recipes like this Corned Beef and Cabbage Soup ahead of the actual holiday to help give you ideas on how to use up the leftovers! So it’s not necessarily a bad thing. You will love how easily this all comes together. Serve it with a side of crusty bread, and you have a complete meal.
Corned beef is one thing I never think to buy except around this time of the year … I’m not even sure why? It’s kind of like pumpkin stuff in the fall. My family enjoys Corned Beef and Cabbage when I make it, so I’m not really sure why I don’t make it more often. I mean, it’s not really a seasonal dish – or is it?
I had some leftover corned beef when I made Corned Beef and Cabbage and decided to make a soup with it. It was hearty and filling. I feel like a dollop of sour cream, and a sprinkle of freshly chopped dill pulled it all together, but that’s totally optional!
I hope you enjoy this new way to use up some of those leftovers from St. Patrick’s Day! If I am frank, I’m totally hyped up for and already planning out Cinco de Mayo posts … that’s more my jam anyway.
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- 2 tbsp. vegetable oil
- 3 medium carrots, chopped
- 1 medium onion, chopped
- 2 cups leftover corned beef
- 3 cups green cabbage, chopped
- 1lb. potatoes, peeled if desired and cut into bite size pices
- 1 tsp. caraway seeds
- Salt and pepper, to taste
- 2 cartons (32 oz. each) chicken broth
- Sour cream, for serving (optional)
- Fresh dill, chopped, for serving (optional)
- In a soup pot, heat oil over medium heat. Add carrots and onion. Cook, stirring occasionally, 8-10 minutes, or until the vegetables are softened.
- Add corned beef, cabbage, potatoes, caraway seeds, salt, pepper, and chicken broth; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 30 minutes.
- To serve, garnish individual bowls with a dollop of sour cream and a sprinkle of fresh dill.
Amount Per Serving: Calories: 971Total Fat: 66gSaturated Fat: 20gCholesterol: 221mgSodium: 5174mgFiber: 4gSugar: 7gProtein: 66g