Corned "Beef" and Cabbage Soup
I made this recipe for St Patricks Day as a life long corned-beef-and-cabbager growing up. This isn’t exactly like the boiled dinners I grew up having, but in my opinion, it’s better!
Prep Time 10 minutes mins
Total Time 6 hours hrs 10 minutes mins
Course Dinner, Lunch, Sides
Servings 8 servings
Calories 228 kcal
- 2 bags Gardein Beefless Tips
- 2 medium onions
- 4 large Baby Carrots
- 2 large turnips
- 3 medium Cooked Potatoes
- 1 c fresh parsley chopped
- 1 head Cabbage
- 6 c vegetable broth
- 2 bay leaves
- 1/2 tsp ground mustard powder
- 1 tsp cracked black pepper
Stovetop:
In a very large pot, add all ingredients, and bring to a boil.
Lower heat to a simmer and cover. Cook for 1 hour.
Nutrition Facts
Corned "Beef" and Cabbage Soup
Amount Per Serving
Calories 228
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0.4g3%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 495mg22%
Potassium 993mg28%
Carbohydrates 36g12%
Fiber 8g33%
Sugar 12g13%
Protein 15g30%
Vitamin A 5000IU100%
Vitamin C 108.9mg132%
Calcium 140mg14%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.