Corned Beef and Cabbage Soup
Leftover corned beef and cabbage soup in Dutch Oven on the stove top is here. Healthy corned beef soup recipe with vegetables.
Servings: 6
Equipment
- 1 dutch oven or large pot
- 1 cutting board
- 1 knife
Ingredients
- 1 tbsp olive oil
- 2 tbsp minced garlic
- 3 carrots peeled and diced
- 3 stalks celery diced
- 4 c chicken broth
- 2 c water
- 2 potatoes diced
- 1 tsp thyme
- 2 c corned beef precooked, diced
- 2 c cabbage chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes. Add the carrots and celery to the pot, cooking for an additional 5 minutes until they begin to soften.
- Pour in the liquid (chicken broth, beef broth, or reserved cooking liquid) along with 2 cups of water. Add the diced potatoes, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes or until the potatoes are tender.
- Stir in the chopped leftover corned beef, chopped cabbage, and continue simmering for an additional 10 minutes to allow the flavors to meld together and cabbage to get as tender as you'd like. Taste and adjust seasoning if needed
Video
Nutrition
Serving: 2oz | Calories: 126kcal | Carbohydrates: 6g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 1085mg | Potassium: 331mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5227IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 1mg