What to do with leftover corned beef and cabbage? Corned Beef & Cabbage Soup!
A bowl of wonderful soup with grass-fed beef, vegetables & herbs & spices. Delicious dinner the day after St. Patrick’s Day.
There are days when I feel like I want to spend the time making the stuffed cabbage rolls and then there are days when I am too hungry to wait! That is why I love this recipe. That and the fact that it is a soup, it’s winter time, and the snow is falling… again.
Most cabbage roll recipes are healthy enough, but I added my touches to it to make it even more so. Organic vegetables, home-made broth, organic rice, and coconut sugar all make this a wholesome dish… or bowl in this instance.
Don’t you just love smelling something wonderful cooking in the kitchen? Some would not say that cabbage is not their favorite, ha, but I tell you… this recipe smells really good! I would suggest that you make up a crusty bread, or get yourself some Akmak crackers or great flatbread to soak up the delicious juices in this soup! You just do not want to let them go to waste! Enjoy!
NOTE: Although I am eating a lot less meat these days, there are times I do eat beef. I always go for grass-fed beef instead of corn-fed beef for “hamburger” recipes. What is the difference really?
Grass-fed beef is leaner. It’s lower in calories, contains more vitamins A and E, antioxida, alpha-linolenic acid, conjugated linoleic acidnts, and up to seven times beta-carotene. Most cattle spend the majority of their lives in pastures eating grass and other forage (such as alfalfa) before moving to feedlots for grain finishing, while grass-finished cattle remain on a pasture and forage diet for their entire lives.
And… I think it tastes better.
Enjoy this delicious hearty soup! And if you are looking for another Irish favorite, check out my Irish Stout Chicken!
If you make this Irish corned beef and cabbage soup, please leave a comment and give this recipe a rating! Above all, I love to hear from you and will respond to comments! And of course, if you do make this recipe, don’t forget to tag me on Instagram! Leave any comments! I would love to hear about YOUR favorite corned beef and cabbage recipe!
Teri~
- Serves: 6
- Serving size: 1 bowl
- Calories: 443
- Fat: 19
- Saturated fat: 5
- Unsaturated fat: 4
- Trans fat: 0
- Carbohydrates: 42
- Sugar: 12
- Sodium: 755
- Fiber: 19
- Protein: 29
- Cholesterol: 2
- 1 lb. grass-feed beef
- 1 small organic onion, chopped
- 4 cups of home-made bone broth or organic beef broth
- 3 garlic cloves, minced
- 3 cups organic tomato sauce
- 5 cups organic green cabbage, chopped (1 small cabbage)
- ½ cup organic carrots, shredded
- 1 cup cooked organic long grain brown rice
- 2 dried bay leaves, crushed
- ½ tsp. dried oregano
- 2 tbsp. coconut sugar
- 1 tbsp. apple cider vinegar
- ½ tsp. caraway seeds
- salt and pepper to taste
- crushed red pepper to taste (optional)
- sour cream (optional)
- In a large soup pot, add the beef and cook over medium-high heat. Break it apart with a wooden spoon.
- Add the onion. Cook about 8 minutes or until the beef is brown, stirring occasionally.
- Add the bone broth, garlic, tomato sauce, cabbage, carrots, rice, bay leaves, oregano, coconut sugar, vinegar, caraway, salt, and pepper.
- Cook for 30 minutes on medium heat.
- Add crushed red peppers, optional
- Add sour cream, optional