After St.Patrick's Day, I usually make some yummy corned beef hash with the leftovers. My family loves the leftovers as much as the main event. Though what about the leftover bounty of veggies that might be there too? So this year I created the simplest Cabbage Soup Recipe to use all of these goodies. I sauteed some onions, then added the cabbage, some tomatoes, water, and broth, and simmered away. The soup came out deliciously light and I loved it.
Ingredients for Cabbage Soup:
Leftover cabbage from Corned Beef and Cabbage dinner, diced
1 onion, diced
1 can petite diced tomatoes
1 1/2 cups chicken broth
1 1/2 cups water
olive oil
kosher salt
black pepper
Time-Saving Tip: This soup can be prepared a day in advance.
Let's see what we need:
We're ready to cook.
Sautee the chopped onion in about 1-2 tablespoons of oil. Add the water and broth.
Bring to a boil. Add the cabbage and a little more broth/water if needed. Simmer about 15-20 minutes until cabbage is wilted and the flavors have combined - season with salt and pepper.
It's ready! Cabbage Soup is delicious and so healthy. I don't know what took me so long to try this with my leftovers but I',m glad that I finally did. I served the soup with rye bread slathered with butter.
Enjoy!
Cabbage Soup:
Leftover cabbage from Corned Beef and Cabbage dinner, diced
1 onion, diced
1 can petite diced tomatoes
1 1/2 cups chicken broth
1 1/2 cups water
olive oil
kosher salt
black pepper
Sautee the chopped onion in about 1-2 tablespoons of oil. Add the water and broth.
Bring to a boil. Add the cabbage and a little more broth/water if needed. Simmer about 15-20 minutes until cabbage is wilted and the flavors have combined - season with salt and pepper.
Time-Saving Tip: This soup can be prepared a day in advance.