Ingredients
Scale
- 1/2 Tablespoon olive oil
- 1/2 Tablespoon butter
- 1 medium onion, peeled and chopped
- 2 – 4 cloves garlic, peeled & chopped
- 2 cups carrots, peeled & chopped
- 2 – 3 stalks celery, chopped
- 8 cups juices from corned beef and/or chicken broth
- 2 – 3 medium potatoes, peeled & chopped
- 1 medium tomato, chopped
- 1 bay leaf
- 1/2 of a large head of cabbage, cored and chopped
- 2 – 3 cups cooked, chopped corned beef
- Fresh thyme leaves, to taste
- Red Robin Seasoning (or salt) & freshly ground pepper, to taste
Instructions
- In a soup pot, heat the oil, then add the onion and garlic and saute until the onion is soft and translucent.
- Add the carrots and celery and saute a few minutes longer, then stir in the broth, potatoes, tomato, and bay leaf. Bring to a boil, then reduce heat to a simmer and let cook until the potatoes are tender. Add the cabbage and cook for 10 minutes or so longer, until the cabbage is crisp tender.
- Stir in the corned beef then add fresh thyme, Red Robin Seasoning (or salt) and pepper to taste.
- Serve hot. Store any leftovers in an airtight container in the fridge.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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