Corned Beef and Cabbage Soup

Name: Corned Beef and Cabbage Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10 servings (2-1/2 quarts)
Ingredients: 6 celery ribs, chopped; 4 medium carrots, sliced; 2 cups cubed peeled potatoes; 5 cups water or beef broth; 3 cups diced cooked corned beef; 2 cups chopped cooked cabbage; 1 teaspoon dill weed; 1 teaspoon salt; 1 teaspoon seasoned salt; 1/2 teaspoon white pepper

Total Time Prep: 10 min. Cook: 40 min.

Yield 10 servings (2-1/2 quarts)

Test Kitchen Approved

Learn how to make the best corned beef and cabbage soup step-by-step. Salty, savory, with a hint of sweetness, it's a hearty soup recipe you'll make on repeat.

Ingredients

6 celery ribs, chopped
4 medium carrots, sliced
2 cups cubed peeled potatoes
5 cups water or beef broth
3 cups diced cooked corned beef
2 cups chopped cooked cabbage
1 teaspoon dill weed
1 teaspoon salt
1 teaspoon seasoned salt
1/2 teaspoon white pepper

Directions

In a large soup kettle, bring the celery, carrots, potatoes and water to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes.
Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until heated through.

Nutrition Facts

1 cup: 132 calories, 7g fat (2g saturated fat), 34mg cholesterol, 818mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 7g protein.

There's no better way to use up leftover St. Patrick's Day corned beef, cabbage and potatoes than to make a hearty soup. This second-time-around soup is one of my best.

Recipe Creator