In a Dutch oven, add oil and heat over medium-high heat. Add onions and saute until tender six to eight minutes. Add garlic and continue to saute until fragrant. Add the tomato paste and stir in, cooking for a minute or two until it just begins to lightly caramelize.

Working quickly so tomato paste doesn’t burn, add in the stock, then potatoes and carrots, and bring to a boil. Reduce heat, and simmer until the potatoes are nearly done, 15 minutes or so. At that point add the cabbage and simmer another 10 to 15 minutes or so until cabbage is tender. Add the corned beef to heat through, dicing first if necessary. Add the sugar, salt, and pepper to taste. A tablespoon or two of brine from leftover sauerkraut (if you have it on hand) or vinegar brightens this soup. If there is leftover sauerkraut available, omit the brine or vinegar and add in 1/4 to 1/2 cup.

• *If your corned beef broth is very strong, only use part of it mixed with some stock or cut it with water.
• **If you wish and have enough, you can make this with all of your leftover corned beef dinner vegetables. Just add them in after the tomato paste is caramelized and the stock is in. Simmer long enough to heat through and proceed with the recipe. If you don’t have enough leftover vegetables to make the soup, what vegetables you do have can be added to heat through at the end.

Nutrition: Using smaller amounts of meat: Calories 180; Total Fat 3 g, 4 %; Saturated Fat 1 g 5 %; Monounsaturated Fat 0 g; Polyunsaturated Fat 0 g; Trans Fat 0 g; Cholesterol 12 mg 4 %; Sodium 265 mg 11 %; Potassium 1030 mg 29 %; Total Carbohydrate 33 g 11 %; Dietary Fiber 5 g 21 %; Sugars 9 g; Protein 8 g 16 %; Vitamin A 25 %; Vitamin C 113 %; Calcium 6 %; Iron 11 %