Corned Beef and Cabbage Soup
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.
Servings: 8
Calories: 144kcal
Ingredients
- 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 ribs
- ¼ cup chopped fresh Italian parsley
- 1 teaspoon minced garlic
- ½ to 1 teaspoon caraway seeds as desired
- ½ teaspoon salt
- ½ 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
Instructions
- Add the oil and butter to a large Dutch oven or soup pot and place it 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 the parsley, garlic, caraway seeds, salt, and pepper and cook for a minute or two until fragrant. Add the 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 the bay leaves and serve
Nutrition
Calories: 144kcal | Carbohydrates: 10g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 984mg | Potassium: 869mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5630IU | Vitamin C: 25mg | Calcium: 37mg | Iron: 1mg