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.
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: *3Weight Watchers SmartPoints: *3Weight Watchers Freestyle SmartPoints: *3
Skinny Leftover Corned Beef Cabbage Soup Recipe
Amount Per Serving (1 -1/3 cups)
Calories 119Calories from Fat 28
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Keyword: left over soup with corned beef, St. Patrick's Day soup
Find this recipe online: https://simple-nourished-living.com/skinny-leftover-corned-beef-cabbage-soup/