Corn Beef & Cabbage Soup

Made from Leftovers

Yield: 8 Two cup servings

 

 Version One:  made with leftover cooked Corned Beef, Carrots, Potatoes and cabbage.

 Version Two: If you do not have enough, carrots, potatoes and cabbage, you can make it with raw vegetables.

Ingredients from Leftover's- Version one

1 tablespoon of olive oil
2 leeks using the white and pale green part of the leek, sliced.
2 stalks of celery, sliced
4 cloves of garlic- minced
1/2 tsp ground pepper
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
2 1/2 cups shredded cooked corn beef
8 cups beef stock
(Or you can use 5 cups of the corn beef cooking liquid and 3 cups of water)
3 cups of cubed cooked potatoes
2 cups of cooked carrot round
3 cups of chopped cooked cabbage (or raw cabbage)
3 cups of frozen corn (or fresh)
2 tablespoons of parsley 

Method: Version One
-In a stock pot, over medium heat add the olive oil; than add the leeks, celery and minced garlic. ( if you are using fresh cabbage,- add it to the leeks and celery)
-Saute until the vegetables, get soft, than add the salt, pepper, powder garlic and powder onion.
-Add the beef stock (or cooking liquid). Bring to a boil, and simmer for about 10 minutes.
-Add the cooked corn beef, potatoes, carrots and corn ( and if you are using the leftover cooked cabbage)
-bring to a boil and simmer for about 5 minutes.
-Add the chopped parsley

Method: Version Two- Raw vegetables 

2 tablespoons olive oil

2 leeks, pale and green parts, sliced
2 stalks of celery, sliced
3 carrots, cut into rounds
4 garlic cloves, minced
1/2 teaspoon each salt and pepper 
1/2 teaspoon ground onion powder
1/4 teaspoon ground garlic powder
8 cups of beef stock
2 1/2  to 3 cups shredded corn beef
3 cups frozen corn
3 cups of cubed potatoes (with skin or without skin) from 
small red potatoes 
3 cups sliced cabbage
 


-In a stock pot, add 2 tablespoon of olive; than add the leeks, celery, minced garlic and raw carrots.
-Saute and sweat the vegetables until they get soft.
-Add the salt, pepper, garlic powder and onion powder; than add the beef stock, the cooked Corned Beef, and parsley and bring to a boil.
-Once the the mixture is boiling, add the potatoes and cook for 30 minutes, then add the cabbage and corn; simmer for additional 15 minutes, or until everything is fork tender.

Serve and enjoy with toasted Irish Soda Bread (recipe is here on my blog). Or divide the soup between 8 two cup size plastic container cover and than put into the freezer.
 

 
 

 

 Enjoy, Chef Ed