Corned Beef and Cabbage is an easy one-dish meal that’s especially popular during March since the grocery stores put both the corned beef and the cabbage on sale. Once served, however, what can be done with the leftovers? How about Corned Beef and Cabbage Soup? This delicious soup can be made two or three days after the main dinner is served (to avoid repeats too soon); it uses Basic Cream Soup Mix, as well as leftover potatoes and corned beef, so it’s quick and easy. If there’s leftover cabbage, it can also be used (stir it in at the last minute), but the soup is better with freshly sautéed cabbage. To save even more time, pick up a package of coleslaw mix from the salad section of the grocery store; that way there’s no need to shred a head of cabbage and there will be a few colorful pieces of carrot in the soup.
This soup is especially good served with freshly baked Irish Soda Bread, either Yeast-Raised Irish Soda Bread or Traditional Irish Soda Bread. It’s perfect for a cool night, and can be made in less than 30 minutes.
1 tablespoon butter
1 pound shredded cabbage (about 1/2 of a medium head)
6 cups water
2 cups basic Cream Soup Mix
4 to 6 cups leftover potatoes from the Slow Cooker Corned Beef and Cabbage Dinner, diced
2 tablespoons dehydrated onion flakes, or 1 small chopped onion
2 to 4 cups diced corned beef
salt and freshly ground pepper, to taste
- Melt the butter in a large soup pot.
- Add the cabbage and sauté until softened.
- Add the water and whisk in the Cream Soup Mix.
- Stir in the potatoes, onion flakes, corned beef, and salt and pepper.
- Bring to a boil, turn down to a simmer and cook 5-10 minutes.
Amount Per Serving
Calories 366 Calories from Fat 153
Percent Total Calories From: Fat 42% Protein 18% Carb. 40%
Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 9 g
Cholesterol 65 mg
Sodium 768 mg
Total Carbohydrate 36 g
Dietary Fiber 1 g
Sugars 0 g
Protein 17 g
Vitamin A 3% Vitamin C 75% Calcium 0% Iron 11%