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Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup

Sue Lau, Palatable Pastime
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4.81 from 21 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Course Soup, Soups and Stews
Cuisine American
Servings 10
Calories 152 kcal

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

From the kitchen of palatablepastime.com

Nutrition

Serving: 1gCalories: 152kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 981mgPotassium: 440mgFiber: 2gSugar: 2gVitamin A: 1171IUVitamin C: 21mgCalcium: 33mgIron: 2mg
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