I’m not sure about the grocery stores around you, but all of the places near our house didn’t have anything smaller than a two pound corned beef brisket for sale around St. Patrick’s Day this year. Since Ryan and I wouldn’t be eating a pound (plus!) of corned beef each on St. Patrick’s Day, I knew we’d have leftovers which was absolutely fine by me since I love corned beef so much. If you still have some corned beef leftover in your fridge, I have a recipe coming your way today that I think you will love. It’s warm and filling and serves as a great way to repurpose any leftover corned beef you may have on hand.
An added bonus? It’s easy to make and overflowing with lots of nutritious vegetables, including cabbage, corned beef’s BFF.
I’m teaming up with Imagine® Foods to share this recipe with you today and their deliciously comforting organic creamy potato leek soup serves as the base for the hearty dish.
Imagine Foods’ creamy potato leek soup is organic, gluten-free, dairy-free, non-GMO and contains no artificial ingredients or preservatives. Though quite tasty on its own, the soup serves as a great recipe base and I had a great time doctoring it up a bit in the kitchen last night when I was preparing dinner.
I just added some chopped veggies – carrots, onions, mushrooms and cabbage – to the mix and threw in leftover corned beef and pepper and a filling and hearty soup came together in no time at all! We loved this soup way more than I could have anticipated and Ryan and I ended up polishing off every last bite in the pot last night.
Corned Beef and Cabbage Creamy Potato Leek SoupPrint
Even though no one in my family is Irish, my mom always took full advantage of St. Patrick’s Day and prepared the traditional St. Paddy’s Day corned beef and cabbage meal for our family for dinner every year. As a young girl, it was one of my favorite meals and now as an adult, it’s one I like to make in our home every St. Patrick’s Day. For me it’s a meal that’s not only delicious, but also festive and a bit nostalgic, too!
- 2/3 cup diced sweet onion
- 2/3 cup chopped mushrooms
- 2 large carrots, chopped
- 1/2 small head cabbage, chopped
- 1 – 1 1/2 cups leftover roasted corned beef, chopped into thick pieces
- 1/4 teaspoon freshly ground pepper
- 1 32-ounce carton Imagine® Foods creamy potato leek soup
- chopped green onion, for garnish
- salt, to taste (we didn’t need any additional salt because our corned beef was rather salty!)
- Drizzle the bottom of a large pot with olive oil and sauté onion, mushrooms and carrots over medium-high heat for approximately three minutes. Add cabbage, freshly ground pepper and corned beef. Cook for an additional two minutes.
- Reduce to medium heat and add potato leek soup.
- Simmer on the stovetop for approximate 45 to 60 minutes, stirring regularly, allowing the flavors time to develop.
- Garnish with green onion and enjoy!
Keywords: corned beef, corned beef and cabbage, corned beef potato leek soup, potato leek soup, recipe, Recipes, soup recipe, St. Patrick’s Day
If you decide to give this recipe a try, I hope you love it as much as we did last night! And Happy (belated) St. Paddy’s Day!
Just a head’s up for Kroger shoppers: Visit Kroger.com to download a $1 off coupon on Imagine® Creamy Soups to your Kroger Plus Card. Not a Kroger shopper? Visit ImagineFoods.com to check out all 20 creamy and delicious flavors and receive a $1 off coupon as well!