Leftover Corned Beef Cabbage Soup Recipe

Skinny Leftover Corned Beef and Cabbage Soup in white wide rimmed soup plate

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4.75 from 12 votes

Leftover Corned Beef Cabbage Soup Recipe

All the flavors of corned beef and cabbage in a deliciously simple low calorie leftover corned beef cabbage soup.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: left over soup with corned beef, low fat corned beef cabbage soup, St. Patrick's Day soup

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

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.

Notes

Serving size: 1-1/3 cups

WW Points: 2

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3 SmartPoints (Green plan)

3 SmartPoints (Blue plan)

2 SmartPoints (Purple plan)

3 PointsPlus (Old plan)

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.

Nutrition