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Irish Soup

A delicious way to enjoy your St. Patrick's Day leftovers!  Made with corned beef, cabbage, herbed potatoes, and extra chopped veggies!
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Soup
Cuisine: Irish
Keyword: cabbage, chicken soup, corned beef, irish, leftovers, potatoes, St. Patrick's Day
Author: Lulu's Table

Ingredients

  • 2 tbsp avocado oil
  • 2 cloves garlic chopped
  • 1/2 yellow onion chopped
  • 1/2 cup carrots chopped
  • 2 cups boiled cabbage chopped
  • 1 cup roasted baby potatoes cubed
  • 1-1.5 lbs cooked corned beef
  • 48 oz bone broth
  • 1/2 tsp salt and pepper each

Instructions

  • In a large pot, heat oil over medium heat.
  • Saute chopped onions, garlic, carrots, salt and pepper until soft.  About 5 min.
  • Add in cabbage, cooked baby potatoes, and whole corned beef.
  • Add broth and bring to a boil.
  • Stir ingredients, then reduce to a simmer and let sit with lid on for 2 hours.
  • Remove corned beef from soup and cut into pieces.  It should be easy to cut after its been simmering.
  • Add beef pieces back into soup, stir, and serve warm!