Description
A hearty and comforting soup made with leftover corned beef and fresh vegetables.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 3 medium carrots (chopped)
- 1 medium onion (chopped)
- 2 cups leftover corned beef
- 3 cups green cabbage (chopped)
- 1 pound potatoes (peeled if desired and cut into bite size pieces)
- 1 teaspoon caraway seeds
- salt and pepper (to taste)
- 2 cartons chicken broth (32 oz. each)
- sour cream (for serving, optional)
- fresh dill (chopped, for serving, optional)
Instructions
- In a soup pot, heat oil over medium heat. Add carrots and onion. Cook, stirring occasionally, 8-10 minutes, or until the vegetables are softened.
- Add corned beef, cabbage, potatoes, caraway seeds, salt, pepper, and chicken broth; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 30 minutes.
- To serve, garnish individual bowls with a dollop of sour cream and a sprinkle of fresh dill.
Notes
- This soup is perfect for using up leftover corned beef.
- Feel free to customize the vegetables based on your preference.
- For extra flavor, consider adding some Worcestershire sauce or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg