Corned Beef and Cabbage Soup
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. Patrick’s Day meal.
Servings: 8 servings
Equipment
Ingredients
- 2 tablespoons vegetable oil
- 3 medium carrots chopped
- 1 medium onion chopped
- 2 cups leftover corned beef
- 3 cups green cabbage chopped
- 1 pound potatoes peeled if desired and cut into bite size pieces
- 1 teaspoon caraway seeds
- salt and pepper to taste
- 2 cartons chicken broth 32 oz. each
- sour cream for serving (optional)
- fresh dill chopped, for serving (optional)
Instructions
- 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.
Notes
- I use leftovers from a bigger corned beef cabbage dinner. Of course, you can buy it fresh if you want!
Nutrition
Serving: 1g | Calories: 138kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 284mg | Potassium: 443mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3850IU | Vitamin C: 29mg | Calcium: 31mg | Iron: 1mg
