Can You Use Corned Beef Water as Stock

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This is a bully recipe if you're not sure what to do with that leftover corned beef dinner!  Flossy corned beef soup is made using leftover broth, potatoes, cabbage and carrots.

Corned beef and cabbage dinner is corking and all merely I'm really hither for the leftovers.

Yes, I love having corned beef on St. Patrick's Day, but I really wait frontward to making Rueben sandwiches and this creamy corned beefiness chowder with my leftovers.

This corned beefiness soup is made with all your dinner leftovers: potatoes, cabbage and carrots.

Near of the flavor comes from that succulent leftover corned beef broth with a hint of mustard and milk for that creamy texture.

It's topped with cheesy rye bread croutons that are optional but not actually because they're so piece of cake and delicious ;).

And if you only have meat leftover, no worries, you can even so make this soup using fresh vegetables too!

Creamy corned beef soup ingredients:

• yellow onion
• celery
• carrots (leftover or fresh)
• potatoes (leftover or fresh)
• cabbage (leftover or fresh)
• cooked corned beef
• corned beef broth
• bay foliage
• flour
• Dijon mustard or Grey Poupon
• milk, one-half & one-half, low-cal foam or oat milk
• rye bread (for croutons)
• Swiss cheese (for topping croutons)

Fresh vegetables can be used in this recipe likewise if you merely accept left over corned beefiness.

If y'all desire to brand this corned beefiness soup without the cabbage, simply omit information technology!

My corned beef and cabbage recipe leaves you with about three cups of leftover goop which is what we're using in this soup.

The broth has tons of flavor; just be sure to skim off the peak glaze of fat in one case the goop cools...and if yous don't take leftover broth yous tin can substitute with beef stock.

How to make leftover corned beefiness soup:

1. Oestrus olive oil over medium oestrus in large sauce pan.  Add onion, celery, and black pepper (add together carrots, potatoes and cabbage at present if using fresh).  Melt, stirring occasionally until vegetables are softened and onion is translucent (about v-7 minutes).
2. Add together mustard, stir, and then add together flour and stir.  Melt for one minute.
3. Gradually whisk in the broth, adding a petty at a fourth dimension, whisking, then adding more.  One time the broth is incorporated, stir in the milk (or cream).
4. Add bay leafage and thyme.  Bring to a simmer, lower heat and cook until slightly thickened (about 10-12 minutes).
5. Stir in the leftover corned beef, potatoes, carrots and cabbage (if using).
6. For the croutons : Preheat oven to 400 F.  Cut or tear rye bread into small, 1" cubes.  Identify on baking sail and drizzle with olive oil.  Broil for viii-10 minutes or until staff of life is gilt and crusty.  Top with shredded Swiss cheese (or small pieces of cheese), return to oven and broil until cheese is melted.
7. Serve soup topped with cheesy rye bread croutons.

How long is leftover corned beefiness adept for?

Any leftover corned beef tin exist stored in an airtight container and kept for iii-4 days in the refrigerator.  You tin also freeze is for up to 2 months.

My family always seems to go overboard with cooking.

Whatsoever time we cook, there's always so many leftovers.

Especially with our corned beef and cabbage dinner.  I think we get so excited to have it once a yr that we tend to make a picayune bit too much!

Creamy corned beefiness soup is the perfect manner to apply upwards any leftovers you may take...it's comforting, easy to brand and delicious (particularly with those rye bread croutons!)

Even if y'all're sick of corned beefiness subsequently having information technology for dinner, you can freeze the goop and the meat for up to 2 months and arrive at a subsequently date (just use fresh vegetables instead of leftover ones).

For more easy soup recipes attempt:

• Roasted vegetable barley soup
• Vegan pumpkin lentil soup
• Tuscan ribollita soup
• Winter vegetable lentil soup

Ingredients

Flossy Corned Beef Soup

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 celery stalks, diced
• ½ teaspoon black pepper
• ii tablespoons Dijon, whole-grain or Grayness Poupon mustard
• ¼ loving cup flour
• three cups leftover corned beef broth (see recipe notes)
• 1 loving cup water
• 1 cup milk (half & half, cream or oat milk)
• 1 bay leaf
• 1 loving cup leftover carrots, diced (or fresh)
• 2 cups leftover potatoes, diced (or fresh)
• 1 loving cup leftover cabbage (or two cups fresh)
• 3 cups leftover corned beef, diced

Cheesy Rye Bread Croutons

• 1 loving cup (2-3 slices) rye staff of life, cut into 1" cubes/chunks
• olive oil, for drizzling
• Swiss cheese, shredded

Instructions

Flossy Corned Beefiness Soup

1. Heat olive oil over medium estrus in large sauce pan.  Add onion, celery, and black pepper (add carrots, potatoes and cabbage now if using fresh).  Cook, stirring occasionally until vegetables are softened and onion is translucent (nearly 5-7 minutes).
2. Add mustard, stir, then add flour and stir.  Cook for 1 infinitesimal.
3. Gradually whisk in the broth, adding a little at a time, whisking, then adding more than.  Once the broth is incorporated, stir in the water and milk (or cream).
4. Add bay leaf.  Bring to a simmer, lower heat and cook until slightly thickened (about 10-12 minutes).
5. Stir in the leftover carrots, potatoes, cabbage (if using) and corned beefiness.

Cheesy rye croutons:

1. Preheat oven to 400 F.
2. Cut or tear rye breadstuff into small, i" cubes.  Identify on baking canvass and drizzle with olive oil.  Broil for 8-ten minutes or until bread is gilt and crusty.
3. Top with shredded Swiss cheese (or small pieces of cheese), return to oven and bake until cheese is melted.
   

Notes

• If you don't take leftover carrots, potatoes or cabbage, you tin use fresh and add together them in with the celery and onion.
• If y'all have leftover corned beef broth, be sure to skim the peak layer of fat off of information technology one time cooled.
• Beef stock can be used in place of the corned beefiness broth.

Nutrition Information:

Yield: ten Serving Size: 1
Corporeality Per Serving: Calories: 506 Full Fat: 34g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 146mg Sodium: 613mg Carbohydrates: 18g Cobweb: 2g Sugar: 3g Protein: 18g

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