After St. Patty's Day I had lots of leftover corned beef and cabbage from this recipe...http://allrecipes.com/customrecipe/63140104/corned-beef-and-cabbage-i/detail.aspx So I decided to make a soup for dinner! It turned out to be delicious! All I did was take about 8 cups of the leftovers (corned beef, cabbage, carrots, potatoes) and sauteed 1/2 of a chopped onion with 1 chopped celery stalk in 1 tbls. of butter with 1/2 tsp of kosher salt. When the onions and celery were tender I added in the leftovers from my corned beef and cabbage recipe along with 2 cups of chicken broth. I just simmered it for about 30 minutes and it was done! YUM! Corned Beef and Cabbage Soup
INGREDIENTS:
8 cups of leftovers from corned beef and cabbage w/ potatoes & carrots
1 Tbls. butter
1/2 large onion - chopped
1 rib of celery - chopped
1/2 tsp. kosher salt
2 cups low sodium chicken broth
DIRECTIONS:
In a large pot saute onions and celery in butter until tender. Add salt. Then add leftover corned beef and cabbage along with chicken broth.
Simmer for 30 minutes.
Serve warm.
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