Leftover corned beef finds new life in this comforting and flavorful soup, featuring a blend of hearty vegetables and savory broth.
Ingredients: 2 cups leftover corned beef, shredded. 1 onion, diced. 2 carrots, sliced. 3 potatoes, diced. 4 cups cabbage, shredded. 4 cups beef broth. 2 cloves garlic, minced. 1 teaspoon thyme. 1 bay leaf. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Break up the corned beef and add it. Cook for two to three minutes. Add cabbage, carrots, and potatoes and mix them in. Put in the beef broth and season with salt, pepper, thyme, and bay leaf. Once the soup starts to boil, lower the heat and let it cook for 20 to 25 minutes, or until the vegetables are soft. Take out the bay leaf and, if necessary, change the seasoning. Serve hot with fresh parsley on top. Corned beef and cabbage soup is a hearty meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
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