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 (¼ 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.Serving size: 1-⅓ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)3*SmartPoints (Blue plan)2*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Skinny Leftover Corned Beef Cabbage Soup Recipe
Amount Per Serving (1 -⅓ cups)
Calories 119Calories 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.