Creamy Potato and Cabbage Soup
A corned beef dinner inspired this recipe. I had plenty of leftover vegetables from a corned beef dinner and they were so tasty from the pickling spice and the beef broth, I decided to make a soup. It was so good I modified the preparation of the vegetables so you wouldn't need to cook a corned beef to get the flavor. You can substitute vegetable broth for beef broth.
Ingredients
1 sweet onion, cut in half2 carrots, cut into chunks
8 baby potatoes, cut in half
1 small green cabbage, cut into quarters
8 cups beef broth
2 teaspoons pickling spice
Directions
In 5 quart sauce pan, over medium heat, add onion, carrots, potatoes and cabbage. Add pickling spice to pan. Bring to a boil. Reduce heat to medium low and simmer, covered, for 1 1/2 hours.
Remove 2 cups of broth from pan. Discard remaining broth. Add 2 cups of broth back to pan. Remove from heat and blend, using a blender or an immersion blender, until smooth.
Nutrition FactsServings: 2Amount per serving Calories 190% Daily Value*Total Fat 0.3g 0%Saturated Fat 0g 0%Cholesterol 0mg 0%Sodium 1251mg 54%Total Carbohydrate 42.3g 15%Dietary Fiber 9.7g 35%Total Sugars 14.6g Protein 8.2g Vitamin D 0mcg 0%Calcium 187mg 14%Iron 1mg 6%Potassium 1115mg 24%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.