Ingredients for Alea's Corned Beef And Cabbage Soup
- 6 cups beef broth
- 2 cups diced red potatoes
- 1 medium diced onion
- 2 cloves minced garlic
- 2 cups shredded cooked corned beef
- 3 cups shredded cabbage
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How to Make Alea's Corned Beef And Cabbage Soup
- In a large pot, combine 6 cups of beef broth (made by combining corned beef drippings and gravy with additional broth as needed), 2 cups diced potatoes, 1 medium chopped onion, and 2 cloves minced garlic.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- Add 2 cups shredded leftover corned beef and 3 cups shredded cabbage to the pot.
- Cook for another 3-5 minutes, or until the corned beef is heated through and the cabbage is wilted.
- Taste and adjust seasoning as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
13g
Fat
1g
Carbs
7g
