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Receta Corned Beef and Vegetable Soup

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For a change from sandwiches, use the last gasp of the corned beef to make soup! The leftover broth from simmering the meat forms the base of the soup, and fresh chopped vegetables plus seasonings revive it for a command performance.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 5
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Ingredientes

Cost per serving $4.01 view details

Direcciones

  1. Heat a 4-1/2 quart soup pot with olive oil over medium heat.
  2. Add onions and cook stirring until softened. Add garlic and celery and cook 2 more minutes.
  3. Add broth, cabbage and bay leaf. Cover and bring to a boil over high heat; reduce heat and simmer 20 minutes.
  4. Add carrots and potatoes and simmer 15 or more minutes until vegetables are tender.
  5. Stir in corned beef and butter, and additional water if needed to make a soup consistency. Heat to serving temperature and remove bay leaf. Taste and adjust seasonings as desired.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 521g
Recipe makes 5 servings
Calories 288  
Calories from Fat 149 52%
Total Fat 16.65g 21%
Saturated Fat 6.15g 25%
Trans Fat 0.0g  
Cholesterol 47mg 16%
Sodium 1850mg 77%
Potassium 841mg 24%
Total Carbs 18.79g 5%
Dietary Fiber 3.7g 12%
Sugars 4.01g 3%
Protein 16.02g 26%
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Comentarios

  • ShaleeDP
    03 de Abril de 2013
    I have done this kind of soup before. I did a little twist with different vegetables like cabbage and carrots, but is still as tasty.

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