Corned Beef And Cabbage Soup
Turn leftover Saint Patrick’s Day corned beef and cabbage soup into a hearty, homey one-pot soup. Earthy caraway seeds, fresh dill, and pungent malt vinegar give this quick-cooking soup complex flavor. Serve with Irish soda bread for a homey and comforting supper. To make this soup without leftovers, use store-bought corned beef (choose a piece about 1 inch thick) and pre-boil the cabbage, potatoes, and carrots until tender, 10 to 15 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cups chopped yellow onion (from 1 large onion)
- 1 cup chopped celery (from 4 stalks)
- 2 teaspoons minced garlic (from 2 garlic cloves)
- 1 teaspoon caraway seeds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
TO CONTINUE READING THIS ARTICLE, CLICK NEXT PAGE.
