This leftover corned beef and cabbage soup is a tasty comforting way to use up corned beef after St. Patrick's Day. Chances are you have leftover cabbage too!
Of course you can just buy a deli style corned beef, then just dice it. I love all the herbs and vegetables in this hearty soup. It sure is a great way of using leftovers. I can't wait once a year to make it, so I do use deli meat when I crave it.
If you are a lover or ham and cabbage, this is a delicious version using corned beef.
If you ever have asked yourself you're going to do I do with all this corned beef leftover, this is a great recipe to try.
We usually make quite a bit and love to make sandwiches with ours along with this soup.
After St. Patrick's Day, I love to find new uses for leftover corned beef. As much as I love my open faced reubens or regular simple reubens sandwiches, this is a must make every year with some of my corned beef leftovers.
The great thing about this recipe is you can also throw it all in a slow cooker. If your a busy homemaker, cook or working long hours, this will be a great soup to come home too.
If you happen to have a loaf of crusty bread leftover, that would be a perfect addition to sop up the delicious broth.
Being March when St. Patrick's Day comes, it's still a little chilly out.
This soup is sure to comfort and warm you up.
One other great things about this leftover corned beef and cabbage soup, it's not only comforting and flavors are superb but it sure feeds alot of people.
Depending on how big your head of cabbage is, the soup will stretch and be easy on your budget. I love inexpensive meals and re purposing leftovers.
My kids love this and even if you only have a little bit of corned beef left, the oils in that and seasonings make this soup super tasty!
Of course you can just buy a deli style corned beef, then just dice it. I love all the herbs and vegetables in this hearty soup. It sure is a great way of using leftovers. I can't wait once a year to make it, so I do use deli meat when I crave it.
If you are a lover or ham and cabbage, this is a delicious version using corned beef.
If you ever have asked yourself you're going to do I do with all this corned beef leftover, this is a great recipe to try.
We usually make quite a bit and love to make sandwiches with ours along with this soup.
After St. Patrick's Day, I love to find new uses for leftover corned beef. As much as I love my open faced reubens or regular simple reubens sandwiches, this is a must make every year with some of my corned beef leftovers.
Pin this leftover corned beef soup for later
This soup is so comforting on a cold day
The great thing about this recipe is you can also throw it all in a slow cooker. If your a busy homemaker, cook or working long hours, this will be a great soup to come home too.
If you happen to have a loaf of crusty bread leftover, that would be a perfect addition to sop up the delicious broth.
Being March when St. Patrick's Day comes, it's still a little chilly out.
This soup is sure to comfort and warm you up.
One other great things about this leftover corned beef and cabbage soup, it's not only comforting and flavors are superb but it sure feeds alot of people.
Depending on how big your head of cabbage is, the soup will stretch and be easy on your budget. I love inexpensive meals and re purposing leftovers.
My kids love this and even if you only have a little bit of corned beef left, the oils in that and seasonings make this soup super tasty!
Corned Beef and Cabbage Soup
instructions:
Leftover Corned Beef or you can also just buy deli corned beef in a large chunk and dice it up around 2 cups
6 carrots cleaned and sliced or a few cups of finger carrots
6 potatoes, peeled and cubed
5 or 6 cut up plum tomatoes fresh or canned around 28 ounces or petite diced
2 stalks of celery with leaves chopped
2 cloves minced garlic
1 tablespoon granulated garlic
1 head cabbage, cut into quarters then into smaller pieces
1- 16 oz can chicken broth or homemade that's what I use
1/2 white wine
water
1/2 teaspoon each oregano, basil, garlic powder, thyme, parsley
Salt and pepper to taste
cayenne pepper (optional) just a pinch
Saute the garlic with 1 teaspoon olive oil for one minute in a large soup pot. Add the broth in the large soup pot with garlic adding 5 cups of water. Add the wine, cabbage and rest of all the vegetables, spices and leftover corned beef. Salt, pepper to taste. Simmer on low for around 1 hour until the vegetables are soft. Add more water or chicken broth depending on how much absorbs from the cabbage and potatoes.
Saute the garlic with 1 teaspoon olive oil for one minute in a large soup pot. Add the broth in the large soup pot with garlic adding 5 cups of water. Add the wine, cabbage and rest of all the vegetables, spices and leftover corned beef. Salt, pepper to taste. Simmer on low for around 1 hour until the vegetables are soft. Add more water or chicken broth depending on how much absorbs from the cabbage and potatoes.
Created using The Recipes Generator
Advertisement