Corned Beef and Cabbage Soup Recipe
This corned beef and cabbage soup is a delicious way to use up leftover corned beef.
Servings: 8
Calories: 454kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 3 cups diced red potatoes
- 1 cup sliced carrots
- 1 cup drippings
- 6 cups beef broth
- 2 cups cooked corned beef, diced
- 5 cups chopped cabbage
Instructions
- Heat the olive oil in a large pot. Add the onion and sauté for 5 minutes. Add the garlic and sauté for 1 more minute.
- Add the potatoes, carrots, and broth to the pot.
- Cook over high heat until it comes to a boil.
- Reduce the heat, cover with a lid and simmer until the potatoes are fork-tender, approximately 10 minutes.
- Add the corned beef and cabbage to the pot and cook until the meat is heated through and the cabbage wilts, approximately 3-5 minutes.
Nutrition
Calories: 454kcal | Carbohydrates: 10g | Protein: 12g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 60mg | Sodium: 1458mg | Potassium: 547mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2718IU | Vitamin C: 37mg | Calcium: 46mg | Iron: 2mg