Description
Hearty leftover corned beef and cabbage soup revives classic Irish dinner remnants with rich, comforting flavors. Nourishing broth packed with tender meat, vegetables, and warming spices promises a delicious second meal that satisfies hungry souls.
Ingredients
Scale
- 1 ½ cups corned beef (cooked, shredded)
- 5 cups stock (reserved from initial cooking of corned beef)
- 3 cups water
- ½ head cabbage (chopped)
- 3 red potatoes (small or medium, cubed)
- 3 carrots (chopped in rounds)
- 2 leeks (chopped)
- 2 stalks celery (chopped)
- 4 cloves garlic (minced)
- 1 tbsp parsley (minced)
- 1 bay leaf
- ½ tsp pepper
- ½ tsp salt
- ½ tsp onion powder
- ¼ tsp garlic powder
- 1 tbsp olive oil
Instructions
- Preparation: Warm olive oil in a spacious stockpot over medium-low heat to create a rich aromatic foundation for the soup.
- Vegetable Sauté: Add carrots, celery, leeks, and garlic, cooking until vegetables become soft and translucent, releasing their natural sweetness and developing a deep flavor profile.
- Seasoning: Sprinkle pepper, salt, onion powder, and garlic powder over the vegetable mixture, ensuring even distribution of spices to enhance the soup’s overall taste.
- Meat Integration: Fold shredded corned beef into the vegetable base, mixing thoroughly to distribute the meat evenly throughout the pot.
- Liquid Infusion: Pour in reserved stock and water, then add bay leaf and fresh parsley, bringing the liquid to a vigorous boil to marry the flavors.
- Potato and Cabbage Cooking: Introduce cubed potatoes, allowing them to simmer for 30 minutes, then add chopped cabbage and reduce heat, continuing to cook for an additional 15 minutes until vegetables reach a tender consistency.
- Finishing Touch: Remove bay leaf before serving, ensuring a smooth and flavorful dining experience.
Notes
- Sauté Vegetables Precisely: Aim for soft, translucent vegetables without browning to maintain their delicate flavor profile and prevent bitter undertones.
- Layer Seasonings Strategically: Add spices gradually and taste frequently to build complex, balanced flavor without overwhelming the corned beef’s natural richness.
- Monitor Potato Cooking Time: Check potato cubes at 25-minute mark to prevent overcooking, ensuring they remain tender but not mushy.
- Remove Bay Leaf Carefully: Extract bay leaf completely before serving to prevent accidental ingestion and maintain a clean, smooth soup texture.
- Prep Time: 10 minutes
- Cook Time: 51 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 7
- Calories: 200
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg