Cozy Leftover Corned Beef and Cabbage Soup Recipe - Beard and Bonnet

Ingredients

• 5 cups stock reserved from initial cooking of corned beef
• 3 cups water
• 1 ½ cups cooked corned beef – shredded
• ½ head cabbage – chopped
• 3 small or medium red potatoes – cubed
• 3 carrots – chopped in rounds
• 2 stalks celery – chopped
• 2 leeks – chopped
• 4 cloves garlic – minced
• 1 bay leaf
• 2 tablespoons parsley – minced
• ½ teaspoon pepper
• ½ teaspoon salt
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 tablespoon olive oil