We celebrated a very late St. Patrick’s Day (had to cancel the original because I was sick). I’ve always wanted to make reuben soup with the leftovers and this year I finally did. I saved the broth that I cooked the corned beef in to use for the soup. When I was ready to make it, I dumped about half of it out and poured in low sodium beef broth to replace it (I would say I had about 4-5 cups of each) and added 2 cups of water. I chopped up about 3 cups of cabbage (uncooked) to put in and half a bag of baby carrots. I added pepper, onion powder (about 1 tsp) and celery salt (about 1/2 tsp). Once the veggies were cooked, I cut up about 8 baby red potatoes that had been cooked with the corned beef and added those. Then I went through my leftover corned beef and used all the little loose pieces that fall off (after picking the fat off). There were about 2 cups of that. I shredded 1 1/2 slices of Swiss cheese and added that.
I served each bowl with a piece of pumpernickel rye bread that had been toasted, with a slice of Swiss cheese on top. I cut mine up into pieces and added it to my soup (kind of like French onion soup, but without all the mess on top of the bowl).
It was delicious. Mr. MarthaAndMe and has reserved leftovers to take to work for the rest of the week. I still have lots of corned beef left for reuben sandwiches too.