Corned Beef and Vegetable SoupPrep: 20 min Cook: 40 min Servings: 5by Salad Foodie398 recipes>
For a change from sandwiches, use the last gasp of the corned beef to make soup! The leftover broth from simmering the meat forms the base of the soup, and fresh chopped vegetables plus seasonings revive it for a command performance.
- 2 teaspoons olive oil
- 1/2 cup chopped onions
- 2 cloves garlic
- 1 stalk celery diced
- 6 cups broth leftover from simmered corned beef, strained (or use beef broth or water + beef bouillon equivalent)
- 2 cups chopped or shredded cabbage
- 1 bay leaf
- 2 carrots diced
- 2 medium potatoes peeled and cubed
- 1 1/2 cups diced cooked corned beef
- 1 or 2 tablespoons butter
- Black pepper to taste
- Red pepper flakes to taste
- Heat a 4-1/2 quart soup pot with olive oil over medium heat.
- Add onions and cook stirring until softened. Add garlic and celery and cook 2 more minutes.
- Add broth, cabbage and bay leaf. Cover and bring to a boil over high heat; reduce heat and simmer 20 minutes.
- Add carrots and potatoes and simmer 15 or more minutes until vegetables are tender.
- Stir in corned beef and butter, and additional water if needed to make a soup consistency. Heat to serving temperature and remove bay leaf. Taste and adjust seasonings as desired.
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