About the Recipe
This corned beef and cabbage soup turns leftovers into a low calorie delight. Simple ingredients, balanced flavors, and a subtle hint of caraway make it perfect for pairing with rye bread.
Ingredients
2 tablespoons oil
3 large carrots, chopped
2 ribs celery, finely chopped
1 medium Vidalia onion, finely chopped
2 tablespoons tomato paste
2½ teaspoons Italian seasoning
2 cloves garlic, minced
¼–½ teaspoon salt (start light)
¼ teaspoon pepper
3 cups low sodium chicken or vegetable broth
1 can (14.5 oz) fire-roasted diced tomatoes
3–4 cups cooked cabbage, chopped
½ cup cooked corned beef, chopped
1–1½ cups additional broth (for adjusting consistency)
½ cup water (final texture adjustment)
¼ teaspoon caraway seeds, lightly crushed (to taste)
Pinch red pepper flakes
2–3 small splashes apple cider vinegar (to taste)
1 cup bronze-cut cavatappi, cooked separately
Preparation
Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion and cook, stirring often, until softened and lightly golden, about 7–8 minutes.
Stir in tomato paste, Italian seasoning, garlic, salt, and pepper. Cook 1–2 minutes until fragrant.
Add 3 cups broth and fire-roasted diced tomatoes. Bring to a simmer, cover, and reduce heat. Simmer 15–20 minutes, until carrots are tender and flavors develop.
Stir in cooked cabbage and corned beef. Simmer uncovered about 10 minutes, just to heat through.
Adjust consistency by adding 1–1½ cups additional broth, followed by about ½ cup water, until the soup is loose and brothy.
Taste and adjust. Add a small pinch of crushed caraway seeds, a pinch of red pepper flakes, and 2–3 small splashes of apple cider vinegar, tasting between each addition until balanced.
Cook cavatappi separately according to package directions. Drain.
To serve, add pasta to bowls and ladle hot soup over the top.
Leaven Heaven Notes:
Serve with thick slices of Leaven Heaven Rye bread—torn, toasted, or buttered.
The caraway gives a subtle nod to rye, while the vinegar brightens the broth and balances the richness of the corned beef. The result is a soup that feels full and comforting without being heavy.
Storage Tips:
Store soup and pasta separately for best texture.
Reheat soup with a splash of broth or water as needed. Add pasta to bowls and ladle soup over when serving.