New England boiled dinners consist of corned beef and cabbage boiled together with root vegetables, such as turnips, carrots and potatoes. Traditionally, this dinner, which has Irish-American origins, is made around St. Patrick’s Day. Boiled dinners are usually big and can provide many leftovers. Making soup is an effective way to use leftovers without having to repeat the same dinner later in the week.
Things You'll Need
- Corned beef or brisket
- Vegetables from the boiled dinner
- Stock pot
- 2 tbsp. butter
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 6 cups chicken or vegetable stock (or boiled dinner liquid)
- 1/2 package frozen mixed vegetables
- Small can diced tomatoes
- Parsley flakes
- Immersion blender (optional)
In a large stock pot, melt the butter and add the onions and celery. Saute these together until they are translucent, or about five minutes.
Add 6 cups of low-sodium chicken or vegetable broth and heat. If you have reserved the liquid from your boiled dinner, use this instead.
Shred or chop the corned beef, and add it to the broth. Add the can of diced tomatoes and the mixed vegetables to it and bring it to a simmer for 10 minutes.
Chop the cabbage, potatoes, carrots and other vegetables that were part of the boiled dinner.
Add these during the last 10 minutes of cooking time. Because these are already cooked, the goal is to heat them without further cooking.
Sprinkle with parsley flakes to garnish and serve with warm bread.
- Photo Credit low view of a corned beef and cabbage dinner image by David Smith from Fotolia.com
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