My husband and I love corned beef and cabbage (is that weird?) and I make it at least twice a year…always at least once around St. Patrick’s Day.
This year I added a little twist to it (Thousand Island Dressing) and it definitely took it up a notch!
Corned Beef & Cabbage Soup with a Twist
Ingredients
14 oz of chicken broth
1 stalk chopped celery
2 chopped carrots
1/2 chopped onion
(I actually used half of a pre-chopped kit (carrots/celery/onion) that I bought at the store…super easy!)
1/2 Tbsp cornstarch
2 cups evaporated milk
1 Tbsp Thousand Island dressing
2 cups shredded corned beef
1/2 head of cabbage
Directions
1. Cook the corned beef according to the direction on the package (this will take a couple of hours).
2. Once the corned beef is done, in a large pot, add broth, celery, carrots and onion and bring to a boil. Then turn on low and cover.
3. Add together the cornstarch, evaporated milk and Thousand Island dressing in a small bowl and mix.
4. Add the cornstarch mixture to the large pot and whisk together.
5. Simmer the soup uncovered until it starts to thicken…be sure to stir often.
6. Add in the corned beef and cabbage and continue to heat on low for 20 more minutes.
Sometimes I also make a Honey Mustard Sauce to go with it: 1 Tbsp mustard + 1 tsp honey and mix.
This post is also linked up at A Southern Fairy Tale.
I hope you enjoy this recipe as much as we have!
