Appetizers / Soups / Salads

Cream of Corned Beef, Cabbage Soup is for Soup.

Cream of Corned Beef, Cabbage Soup takes 30 minutes to prepare.

Cream of Corned Beef, Cabbage Soup takes 30 minutes to cook.

Cream of Corned Beef, Cabbage Soup makes 10 servings.

The ingredients for Cream of Corned Beef, Cabbage Soup are:

2 quarts reserved corned beef cooking liquid
1 pound shredded, cooked corned beef brisket
1 large potato, diced medium
1 medium onion, diced medium
1/4 head cabbage, diced medium
2 carrots, diced medium
4 tablespoons cornstarch
4 tablespoons cold water
1 pint fat free half and half
chopped parsley
2 tablespoons butter
3 ounce beer (optional)
pepper to taste

Here is how you make Cream of Corned Beef, Cabbage Soup:

Combine first 6 ingredients in large pot. Bring to boil, reduce heat and cook until vegetables are tender. Mix cornstarch and water together to make a paste. Bring the soup back to a boil, add the paste with a whisk, until the soup is thick. Now simmer, then add half and half, butter, pepper, and beer. Garnish with chopped parsley.Serving Size: serves 10Number of Servings: 10Recipe submitted by SparkPeople user MINSOSTER.

The nutritional information for Cream of Corned Beef, Cabbage Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 226.2

• Total Fat: 11.6 g
• Cholesterol: 50.4 mg
• Sodium: 1,185.8 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 2.1 g
• Protein: 12.6 g