Parsnip Soup with Corned Beef and Cabbage

We celebrated St. Patty's Day a wee early this year. And while I'm not a master at making corned beef from scratch, I do have to say that our corned beef turned out to be amazing this year- moist, fall-apart-in-your-mouth and super delicious. I purchased what looked like a good slab of corned beef (not too much fat on it), placed it in a slow cooker, covered it with water, added the spice packet that was included in the package and threw in a bottle of Guinness. I let it simmer for a good 8 hours and it couldn't have been better.

So what do you do with leftover corned beef? If it stays moist, it's great to have the next day. Ours was still perfectly moist, but we had so much left over that I had to search for a good way to utilize it. My choice: Parsnip Soup with Corned Beef and Cabbage.

This quick and easy soup is simply parsnips, onions, and bay leaves simmered in chicken broth. A whir in the blender plus the addition of a splash of whipping cream makes it creamy. Truth be told, I forgot to add the cream and I enjoyed the soup without. I added it later, and it gave the soup a sweeter and slightly richer flavor.

The corned beef and cabbage are sliced up thinly and lightly sauteed before piling into the middle of each bowl of soup... just enough to get a good mouthful of beef & cabbage in every bite. If you don't have any freshly made corned beef, this recipe works perfectly fine with just a few slices of corned beef from the deli.


This soup was filling enough to make a main dish for two. I also made salad to accompany this after St. Patty's Day dinner. We agreed that this soup is a "keeper!"

This recipe can be found HERE.