Thursday, March 22, 2012

A Soup From Leftover Corned Beef and Cabbage

Corned Beef and Cabbage Soup

After St. Patty's Day I had lots of leftover corned beef and cabbage from this recipe...Glazed Corned Beef & Cabbage. So I decided to make a soup for dinner! It turned out to be delicious! All I did was take about 8 cups of the leftovers (corned beef, cabbage, carrots, potatoes) and sauteed 1/2 of a chopped onion with 1 chopped celery rib in 1 tbls. of butter with 1/2 tsp of kosher salt. When the onions and celery were tender I added in the leftovers from my corned beef and cabbage recipe along with 2 cups of chicken broth. I just simmered it for about 30 minutes and it was done! YUM!

Corned Beef and Cabbage Soup

8 cups of leftovers from corned beef and cabbage w/ potatoes & carrots
1 Tbls. butter
1/2 large onion - chopped
1 rib of celery - chopped
1/2 tsp. kosher salt
 2 cups low sodium chicken broth
In a large pot saute onions and celery in butter until tender. Add salt. Then add leftover corned beef and cabbage along with chicken broth.
Simmer for 30 minutes.
Serve warm.


  1. This sounds really good Lillian! When I was really young, my friends mom used to make something similar and I've always remembered how good it was. Thanks for sharing :)


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