![](https://cdn.statically.io/img/www.allrecipes.com/thmb/HUSdMXW8C47VRZlXCfmoqrKvEGA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9109327-e7e4f66881324c76b17f5b25dd1bede4.jpg)
Ingredients
-
1 tablespoon unsalted butter
-
1 small onion, chopped
-
2 ribs celery, chopped
-
4 ounces baby carrots, chopped
-
2 teaspoons minced garlic
-
1 pound red potatoes, chopped
-
3 cups vegetable broth
-
1 (12 ounce) can beer
-
2 tablespoons coarse-grain mustard
-
2 cups shredded cabbage
-
2 cups chopped cooked corned beef
-
salt and ground black pepper to taste
Directions
-
Melt butter in a large soup pot over medium-high heat. Add onions and cook for 3 minutes. Add celery, carrots, and garlic, and cook for 5 minutes more.
-
Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes.
-
Stir in cabbage and cook for 5 minutes. Turn heat off and stir in corned beef. Ladle into bowls and season with salt and pepper.
Nutrition Facts (per serving)
244 | Calories |
6g | Fat |
35g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 244 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 3g | 14% |
Cholesterol 22mg | 7% |
Sodium 662mg | 29% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 5g | 19% |
Total Sugars 7g | |
Protein 7g | 14% |
Vitamin C 30mg | 33% |
Calcium 78mg | 6% |
Iron 2mg | 11% |
Potassium 819mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.