Corned Beef and Cabbage Soup

Now that St. Patty's Day dinner is over, do you have lots of leftovers? Here is an easy, quick way to use them up - make soup!

I don't have a recipe, just wing it based on what your leftovers are...I start with putting a little oil in a big soup pot and sauteing some diced onion until translucent; if you don't have cooked potato and carrot leftovers but want them in the soup I'd dice up some raw and add with the onions until they are softened. Anything else you want to add that isn't pre-cooked (celery, garlic, whatever), add to the onion mixture at this point - when it's all softened add chicken broth (enough to make a pot of soup!), and then once it's hot add chopped up pre-cooked leftover potatoes, carrots, cabbage and corned beef. Let it simmer on the stove for a while so the flavors all meld together. That's it!

PS: don't add salt until you taste the finished product - the corned beef is so salty it might be enough. You can also add other seasonings if you want - thyme, bay leaves (remove when you're ready to eat the soup), parsley, and pepper would all taste good.