Parsnip Soup with Corned Beef and Cabbage
Parsnip Soup with Corned Beef and Cabbage
  • prep: 0 hr
  • cook: 30 min
  • total: 30 min
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  • servings:
  • Summary

    Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.

    Ingredients

    • 3 (1/8-inch-thick) slices cooked corned beef (4 ounces), fat trimmed, chopped (3 tablespoons reserved, divided)
    • 2 Turkish bay leaves
    • 2 large parsnips (about 13 ounces), peeled, coarsely chopped
    • 2 cups chopped onions
    • 3 cups (or more) low-salt chicken broth
    • 3 large savoy cabbage leaves, center ribs removed
    • 1/4 cup heavy whipping cream

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 232 % Daily Value *
    • Total Fat: 17 g 26.87%
    • Saturated Fat: 6 g 28.91%
    • Trans Fat: 0 g %
    • Cholesterol: 26 mg 8.72%
    • Sodium: 419 mg 17.46%
    • Calcium: 84 mg 8.36%
    • Potassium: 131 mg 3.74%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.13%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 14 g %
    • Dietary Fiber: 3 g 12.81%
    • Sugar: 7 g
    • Protein: 6 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 68.94%
    • Vitamin C 46.87%
    • Vitamin D 2.36%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables3
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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