Cream of Corned Beef, Cabbage Soup

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Nutritional Info
  • 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

View full nutritional breakdown of Cream of Corned Beef, Cabbage Soup calories by ingredient
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This is a modified recipe from CD kitchen This is a modified recipe from CD kitchen
Number of Servings: 10


    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


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 10

Number of Servings: 10

Recipe submitted by SparkPeople user MINSOSTER.

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