Corned Beef Soup

If you already have leftover cooked cabbage, potatoes, and carrots left over from St. Patrick’s Day, then this soup is even more of a breeze. You could add caraway seeds for a nice zesty flavor too.

1 tablespoon butter or olive oil
1 cup onion, chopped 
2 stalks celery, chopped
1 large carrot, sliced
1 bay leaf
6 cups chicken broth
2 teaspoons yellow mustard
3 cups cabbage, chopped
1 large russet potato, cubed
2 cups corned beef, chopped 
Salt and freshly ground black pepper, to taste

In a large soup pot, heat butter over medium heat. Add the onions, celery, carrot, and bay leaf and cook, stirring, until they begin to soften, about 5 minutes. Add the cabbage, potatoes, chicken broth, and mustard. Season with salt. Bring to a boil, lower to a simmer and cook for 20 minutes. Add the corned beef and cook another 15 minutes or until the potatoes and cabbage are tender. Taste and season as needed with salt and pepper. Remove the bay leaf. Serve with rye bread