If you're wondering what to do with your leftover corned beef and cabbage, this soup is a perfect way to use it up. Packed with chunks of corned beef, veggies and broth, it's a dish that will warm your insides.
4cupschicken or beef brothor reserved broth from cooking the corned beef
2cupswater
2potatoesdiced
1teaspoondried thyme
Salt and pepper to taste
2cupsleftover cooked cabbagechopped
2cupsleftover cooked corned beefdiced
Instructions
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
Add the carrots and celery to the pot, cooking for an additional 5 minutes until they begin to soften.
Pour in the liquid (chicken broth, beef broth, or reserved cooking liquid) along with 2 cups of water. Add the diced potatoes, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes or until the potatoes are tender.
Stir in the chopped leftover corned beef, cooked cabbage, and continue simmering for an additional 10 minutes to allow the flavors to meld together.
Taste and adjust seasoning if needed. Ladle the soup into bowls and serve hot.