This soup is the perfect way to transform the last of that corned beef into something different, yet still the same. I purposely set some aside just to make this soup. Feel free to sub beef broth for the vegetable broth but just know it will alter the color of the finished soup tremendously making it not as appealing to the eyes.
- 1 tablespoon unsalted butter
- 1 small onion, chopped
- 2 ribs celery, chopped
- 4 ounces baby carrots, chopped
- 2 teaspoons minced garlic
- 1 pound red potatoes, chopped
- 3 cups vegetable broth
- 1 (12 ounce) can beer
- 2 tablespoons coarse-grain mustard
- 2 cups shredded cabbage
- 2 cups chopped cooked corned beef
- salt and ground black pepper to taste
- 1 Melt butter in a large soup pot over medium-high heat. Add onions and cook for 3 minutes. Add celery, carrots, and garlic, and cook for 5 minutes more.
- 2 Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes.
- 3 Stir in cabbage and cook for 5 minutes. Turn heat off and stir in corned beef. Ladle into bowls and season with salt and pepper.
- Calories 243.9
- Carbohydrate 34.5 g
- Cholesterol 21.5 mg
- Fat 6.3 g
- Fiber 5.4 g
- Protein 7.2 g
- Saturated Fat 2.8 g
- Sodium 661.8 mg
- Sugar 7.4 g
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