Corned Beef and Vegetable Soup Recipe

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60 mins (prep 20, cooking 40)
17 ingredients
5 servings
For a change from sandwiches, use the last gasp of the corned beef to make soup! The leftover broth from simmering the meat forms the base of the soup, and fresh chopped vegetables plus seasonings revive it for a command performance.

Categories:  american ,
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Serving Size (301.93 g)
Servings 5
Amount per Serving
Calories 85.49 Calories from Fat 55.17
% Daily Value *
Total Fat 6.13g 47.14%
Saturated Fat 2.18g 54.53%
Trans Fat 0.1g %
Cholesterol 6.36mg 10.6%
Sodium 950.16mg 197.95%
Total Carbohydrate 1.17g 1.95%
Dietary Fiber 0.0 g 0.0%
Sugars 0.27 g %
Protein 5.88g 58.81%
Vitamin A 85.63IU% Vitamin C 0.0mg%
Calcium 88.57mg% Iron 0.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped onions, cloves garlic, stalk celery, diced, corned beef, chopped or shredded cabbage, diced, medium potatoes, cubed, cooked corned beef, or