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Make use of leftover ingredients from your St. Patrick’s Day feast to a make pot of this soul-warming Corned Beef and Cabbage Soup.
The first time I ever had Corned Beef and Cabbage Soup was at a girlfriend’s house when I was in high school. It was the day after St. Patrick’s Day and her mom was making use of leftovers from the previous night, a common occurrence in households everywhere. She handed me a mug of this simple but oh-so comforting soup on a particularly chilly March day and the memory is still so vivid to me all these years later.
One might typically think of using corned beef leftovers to make sandwiches but it makes so much sense to make a pot of this soup using many of the same ingredients you used to create a traditional Corned Beef and Cabbage meal the night before.
It’s a wonderful light meal served with dinner rolls or crusty French bread for lunch or dinner in the days following St. Patrick’s Day.
Ingredients in Corned Beef and Cabbage Soup
The star of the show is the flavorful corned beef, sweet green cabbage, creamy potatoes, and vibrant carrots. In addition you’ll need low-sodium beef broth, minced garlic, diced celery, onion, a couple of bay leaves, and fresh Italian parsley. The brothy soup is simply seasoned with a little caraway seed, a touch of salt and pepper, and bay leaves.
If you aren’t familiar with caraway seeds they have an earthy, anise flavor and are a wonderful way to add homey, old fashioned flavor to soups, stews, and potato dishes. If you are unsure how you feel about them, start with 1/2 a teaspoon and add more if you love it.
For both my corned beef the night before and this soup, I love to use the bagged creamer potatoes from The Little Potato Company. The Dynamic Duo includes both red and gold potatoes that come pre-washed and ready to use. For this soup I cut them in half or quarters, depending on their size, and they are just perfect.
The soup takes about 10 minutes of your time to get it started and then after a 30 minute simmer, you are ready to serve.
One more recipe to add to your St. Patrick’s day collection.
If you’re looking for more leftover corned beef recipes, be sure to check out these Reuben Sliders, Corned Beef and Cabbage Turnovers, Low Carb Reuben Bake, Corned Beef Hash and Eggs, and Corned Beef Breakfast Sandwiches.
Corned Beef and Cabbage Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups chopped carrots 3 or 4 carrots
- 1 cup diced yellow onion
- 1 cup diced celery 3 stalks
- 1/4 cup chopped fresh Italian parsley
- 1 teaspoon minced garlic
- 1/2 to 1 teaspoon caraway seeds as desired
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 cups low-sodium beef broth
- 2 cups chopped fully-cooked corned beef
- 3 cups chopped green cabbage
- 2 cups chopped baby red and gold potatoes about 1 pound
- 2 bay leaves
- Add the oil and butter to a large Dutch oven or soup pot and place over MEDIUM-HIGH heat. When the butter has melted, add the carrots, onion, and celery and cook, stirring occasionally, for 6 to 8 minutes or until the vegetables are fork tender. Add parsley, garlic, caraway seeds, salt, and pepper and cook for a minute or two until fragrant. Add broth, corned beef, cabbage, potatoes, and bay leaves.
- Increase the heat under the Dutch oven to HIGH and bring to a boil. Reduce heat to MEDIUM-LOW, cover, and simmer for 30 minutes or until carrots and potatoes are tender.
- Remove and discard bay leaves and serve