Corned Beef and Cabbage Soup
A heartwarming soup that combines tender corned beef, crisp cabbage, and hearty vegetables, perfect for chilly days.
Ingredients
Main Ingredients
- 2 cups corned beef, chopped Use leftover corned beef for added flavor.
- 4 cups beef broth Can use low-sodium beef broth for a lighter soup.
- 2 cups cabbage, chopped
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- to taste Salt and pepper
- 1 tablespoon olive oil For sautéing the vegetables.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and garlic, and sauté until softened.
- Add chopped cabbage and cook for another 2-3 minutes.
Cooking
- Stir in the corned beef, potatoes, thyme, and beef broth.
- Bring to a boil, then reduce heat and let simmer for 30 minutes or until potatoes are tender.
- Season with salt and pepper to taste before serving.
Notes
Serve warm in bowls, optionally topped with fresh parsley. This soup pairs nicely with crusty bread or crackers. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 4gSugar: 3g
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