Leftover Corned Beef and Cabbage Soup
Ingredients
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1 medium diced onion
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3 diced stalks of celery
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3 medium diced carrots
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3 tablespoons unsalted butter
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Heaping 1/4 teaspoon ground allspice
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3 diced plum tomatoes,
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3 cups low-sodium chicken broth
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4 cups chopped green cabbage (about 1/4 medium head)
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1/2 pound Red potatoes, chopped
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1 cup Orso pasta
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1/4 pound diced corned beef (use leftovers)
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Maria Marques Sea Salt Seasoning (to taste)
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Freshly ground pepper
NOTE: All ingredients can be substituted with leftovers
Directions
Melt the butter in a large pot over medium-high heat.
Add the diced onion, celery and carrots and the allspice, and cook (stirring occasionally), until the vegetables are slightly softened, about 5 minutes.
Add the tomatoes, chicken stock, and allspice.
Half-cover the pot, reduce the heat to medium low, and simmer until the potatoes are tender, about 20 minutes.
Stir in the corned beef and season with Maria Marques Sea Salt Seasoning, and pepper.
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Add cabbage and cook for another 10 mins.