Corned Beef Soup - Oryana
Corned Beef Soup made easy with leftover cabbage, potatoes, and carrots. Perfect for using up St. Patrick’s Day leftovers and featuring a zesty mustard flavor. Enjoy with rye bread.
Ingredients
- 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
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