Leftover corned beef and cabbage soup is the best way to make another full meal from your irish feast. Tender brisket and loaded of vibrant veggies make this a winner all year round, not just st. Patricks day.
Ingredients For Leftover Corned Beef And Cabbage Soup Recipe
1 tablespoon Light olive oil
1 Yellow onion, chopped
1 Parsnip, peeled and chopped
2 Carrots, peeled and chopped
2 Cloves garlic, minced
2 Cloves garlic, minced
8 cup Vegetable or chicken broth
2 teaspoon Fresh thyme leaves
0.5 teaspoon Kosher salt
0.5 teaspoon Ground black pepper
2 Bay leaves
0.33000000000000007 cup Pearled barley
2 cup Cabbage, coarsely chopped
2 Plum tomatoes, pulp and seeds removed, chopped
1 pound Leftover corned beef, cut into bite sized pieces or shredded
1 tablespoon Lemon juice
Nutrition value
533
calories per serving
22 g Fat64 g Protein14 g Carbs8 g FiberOther
Current Totals
22 g Fat
64 g Protein
14 g Carbs
8 g Fiber
MacroNutrients
Carbs
14 g
Protein
64 g
Fiber
8 g
Fats
Fat
22 g
Vitamins & Minerals
Calcium
181 mg
Iron
7 mg
Vitamin A
1402 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
15 mg
Vitamin B6
1 mg
Vitamin B9
87 mcg
Vitamin B12
0 mcg
Vitamin C
45 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
120 mg
Manganese
2 mg
Phosphorus
490 mg
Selenium
52 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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