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 moment or two until it just begins to lightly caramelize.
Working quickly so tomato paste doesn’t burn, add in the potatoes and stock and bring to a boil, reduce heat and simmer until the potatoes are nearly done, 15 minutes or so. At that point add the carrots and simmer another 15 minutes or so until cabbage is tender then add in the corned beef to heat through, the sugar and salt and pepper to taste.
Adjust seasonings & sugar to taste. A tablespoon or two of or any juice from leftover sauerkraut if you have it on hand or a little vinegar brightens this soup.
*If your corned beef broth is super 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 vegetables. Just add them in after the tomato paste is caramelized and simmer long enough to heat through. If you don’t have enough to make the soup, you can still add in what you do have 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 %