Description
A hearty and comforting soup that transforms leftover corned beef, cabbage, and potatoes into a delicious meal—perfect for cozy evenings.
Ingredients
Units
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- 1 Tbsp olive oil
- 3 carrots, chopped
- 2 stalks celery, chopped
- 2 leeks, chopped
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1 1/2 cups cooked corned beef, shredded or cubed
- 5 cups reserved cooking stock
- 3 cups water
- 1 bay leaf
- 2 Tbsp fresh parsley, minced
- 1/2 head cabbage, chopped
- 3 small red potatoes, cubed
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots and celery; cook ~6 min until tender.
- Add leeks and garlic; cook until translucent.
- Stir in salt, pepper, onion & garlic powder, then add corned beef.
- Pour in stock, water, bay leaf, and parsley; bring to a boil.
- Add potatoes; simmer ≈30 min.
- Stir in cabbage and simmer another ≈15 min until all is fork‑tender.
- Remove bay leaf; serve warm.
Notes
- Use reserved stock from cooking corned beef for more flavor.
- Adjust salt—corned beef may already be salty.
- Swap in chicken broth and diced tomatoes for a tomato‑based twist.
- For gluten‑free version, check that spices and broth contain no gluten.
Nutrition
- Serving Size: 1 bowl
- Calories: 239 kcal
- Sugar: 3 g
- Sodium: varies
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg