A delicious way to enjoy your St. Patrick's Day leftovers! Made with corned beef, cabbage, herbed potatoes, and extra chopped veggies!
- 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
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!