Three for three on soups, let's keep the streak going....
Last year a corned beef was cooked and when sliced in half to eat, the meat was fatty and tough. Knowing the meat needed more time to cook but not having the time to put back in the oven, all cooking liquids and cubed corned beef was tossed into a pot along with whole carrots, halved potatoes, and quartered cabbage.
Today a huge corned beef was cooked for sandwiches and soup. Not wanting full size veggies in my soup, I looked for cooking guides from Corned Beef and Cabbage Soup and then chose Corned Beef and Cabbage Soup for its simplicity.
Meat was cooked as instructed per package instructions. Once done it was set aside to cool.
To large dutch oven, carrots/diced yellow onion were sauteed till soft. Garlic/cabbage/potatoes/cooking liquid from corned beef/two bay leaves were added. Soup was cooked on low until veggies just barley fork tender. Cubed beef was added and soup cooked until veggies tender.
Scaled for Likability: Great
So many flavors combined to make a light yet filling soup that is not cream or tomato based. Even if the meat had been used just for sandwiches and only the veggies were cooked in the meat liquid, the soup would be tasty. When serving, be sure to pair soup with an extra toasty slice of buttered dark rye bread.
Edit Feb 8, 2021:
Leftover soup was consumed today. Beef was very tender and potatoes kinda fell apart creating a thicker soup base. Was very good! Something to consider for next time....