Are you tired of the same old meals and looking for a way to transform your leftover corned beef into something extraordinary? Look no further! Our Skinny Leftover Corned Beef Cabbage Soup is not just a dish; it's a delightful culinary adventure that will warm your heart and satisfy your cravings. Packed with vibrant vegetables and hearty flavors, this soup is the perfect solution for a cozy dinner or a quick lunch. In just 45 minutes, you can whip up a comforting bowl of goodness that will have your family asking for seconds. Dive into this recipe and discover how easy it is to create a delicious meal from what you already have!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound leftover corned beef, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium cabbage, chopped
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- salt and pepper, to taste
Instructions
- Begin by gathering all your ingredients: 1 pound of leftover corned beef, 1 medium onion, 2 cloves of garlic, 1 medium cabbage, 4 cups of chicken broth, 1 can of diced tomatoes, 1 teaspoon of dried thyme, salt, and pepper.
- Dice the leftover corned beef into small, bite-sized pieces and set aside.
- Chop the medium onion and mince the 2 cloves of garlic. Set these aside as well.
- Remove any tough outer leaves from the cabbage, then chop it into small pieces or strips, depending on your preference.
- In a large pot or Dutch oven, heat a small amount of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant, being careful not to let it burn.
- Stir in the diced corned beef and cook for about 5 minutes, allowing it to heat through and absorb the flavors from the onion and garlic.
- Next, add the chopped cabbage to the pot and stir well to combine with the other ingredients.
- Pour in the 4 cups of chicken broth and the can of diced tomatoes (with their juices) into the pot. Stir to combine.
- Add the teaspoon of dried thyme, and season with salt and pepper to taste. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20-25 minutes, or until the cabbage is tender.
- After the cabbage is cooked to your liking, taste the soup and adjust the seasoning if necessary, adding more salt or pepper as desired.
- Once ready, remove the pot from heat and let it cool slightly before serving.
- Serve the Skinny Leftover Corned Beef Cabbage Soup hot, garnished with fresh herbs if desired, and enjoy your delicious and hearty meal!
Tips
- Maximize Flavor: For an extra depth of flavor, consider adding a splash of Worcestershire sauce or a dash of hot sauce to the soup while it simmers. This can elevate the taste and give it a delightful kick!
- Customize Your Veggies: Feel free to add other vegetables like carrots, potatoes, or celery based on your preference. This will not only enhance the nutritional value but also make the soup even heartier.
- Make it Ahead: This soup tastes even better the next day! Prepare it in advance and store it in the refrigerator. The flavors will meld beautifully, making for an even more delicious meal.
- Garnish with Fresh Herbs: A sprinkle of fresh parsley or dill just before serving can add a burst of freshness and color to your soup.
- Adjust the Thickness: If you prefer a thicker soup, you can blend a portion of it and then mix it back in. Alternatively, you can add a cornstarch slurry to achieve your desired consistency.
- Serving Suggestions: Pair the soup with crusty bread or a light salad for a complete meal that will leave you feeling satisfied.With these tips in hand, you're ready to create a scrumptious bowl of Skinny Leftover Corned Beef Cabbage Soup that will impress everyone at the table!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 25g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 70mg
