Corned Beef and Cabbage Soup combines either leftover or canned corned beef with cabbage and potatoes for a homestyle, hearty soup.
Corned Beef and Cabbage Soup
By Sue Lau | Palatable Pastime
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Corned Beef and Cabbage Soup is my recipe of the day with the blogging group Soup Swappers.We group together on the third Saturday of the month to share soup or stew recipes on a common topic. A member hosts each month to suggest what we make.
This month, Wendy of a Day in the Life on the Farm has chosen Soups with leftovers as our theme.
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I have chosen corned beef with cabbage soup. Usually I will use up all my corned beef making Reuben sandwiches. I do love those!
But occasionally I like something different and this fills the bill nicely. It can be a perfect soup around March with St. Patrick’s day.
Or if you happen to have canned corned beef it is great any time of year.
Since the corned beef is already cooked, be sure to add it at the end of cooking time to make sure it doesn’t fall apart too much. It just needs to rewarm. And chunks of meat are always obviously preferred over meat that tries to disappear in broth.
Serve this soup with grilled cheese made with Swiss cheese for something perfectly suited for each other.
Soup Swappers
Soups Starting with Leftovers
- Palatable Pastime shares Corned Beef and Cabbage Soup
- Sneha’s Recipe shares Keto Almond Biscuit With Keto Chicken Pot Pie Soup
- A Day in the Life on the Farm shares Leftover Steak Teriyaki Soup
- Culinary Adventures with Camilla shares Mac’N’Cheese Minestrone
- Karen’s Kitchen Stories shares Pappa al Pomodoro (Tomato and Bread Soup)
Corned Beef and Cabbage Soup
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Corned Beef and Cabbage Soup
Corned Beef and Cabbage Soup
Ingredients
- 1 cup chopped onion
- 1 medium carrot diced
- 2 tablespoons olive oil
- 1 teaspoon chopped garlic
- 2 cups chopped green cabbage
- 2 tablespoons tomato paste
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon grated horseradish
- 1 teaspoon paprika
- 3 cups beef broth
- 3 cups chicken broth
- 2 cups water
- 2 medium russet potatoes peeled and diced
- 2 tablespoons chopped Italian parsley
- 12 ounces canned or cooked corned beef chopped
Instructions
- Saute the onion and carrot in oil in your soup pot until the onion softens.
- Add the garlic and cabbage and stir until the cabbage wilts.
- Mix in the tomato paste, pepper, thyme, horseradish, paprika, all broth and water.
- Bring soup to a boil and stir in the potatoes and parsley.
- Reduce heat to simmer and continue cooking for 15 minutes.
- Stir in the corned beef and cook 5 minutes more, until potatoes are tender and the corned beef is heated through.
Notes
Nutrition
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Corned Beef is so good and I sometimes make it outside of St. Pat’s Day. This is a perfect use of any leftovers.