Skinny Leftover Corned Beef Cabbage Soup Recipe
All the flavors of corned beef and cabbage in a deliciously simple leftover corned beef cabbage soup
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6
Calories: 119
Ingredients
- 2 teaspoons olive oil
- 1/2 large onion, chopped (about 3/4 cup)
- 2 stalks celery, chopped
- 2 garlic cloves, minced
- 3 cups chopped cooked cabbage
- 1 cup chopped cooked potatoes
- 1/2 cup chopped cooked carrots
- 4 ounces cooked lean corned beef, chopped (about 1 cup)
- 6 cups low sodium chicken broth
- 1 cup Irish Ale, optional
- 1/2 teaspoon savory
- 1/4 teaspoon thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh chopped parsley, optional
Instructions
- In a large soup pot heat the oil over medium low. Add the onions and celery and cook, stirring often, until they begin to soften, about 5 minutes.
- Stir in the garlic and cook for about 1 minute, stirring often.
- Add the chopped cooked cabbage, potatoes, carrots, corned beef, chicken broth, ale (if using), savory and thyme.
- Stir everything together and bring the soup to a boil, then lower the heat and simmer gently for 15 to 20 minutes, allowing the flavors to blend.
- Stir in parsley, if using and serve.
Recipe Notes
I liked this soup a lot. Next time I may experiment with using a little allspice (1/4 teaspoon) to season the soup, instead of the savory and thyme. I'm also curious to experiment with adding some pickling spice blend, or corned beef spice blend, available at Penzeys.
Weight Watchers PointsPlus: *3
Weight Watchers SmartPoints: *3
Weight Watchers Freestyle SmartPoints: *3
Nutrition Facts
Skinny Leftover Corned Beef Cabbage Soup Recipe
Amount Per Serving (1 -1/3 cups)
Calories 119
Calories from Fat 28
% Daily Value*
Fat 3.1g5%
Carbohydrates 11.2g4%
Fiber 2.2g9%
Protein 8.5g17%
* Percent Daily Values are based on a 2000 calorie diet.