Go Back
Leftover Corned Beef and Cabbage Soup in a rustic bowl

Leftover Corned Beef and Cabbage Soup

This comforting soup transforms leftover corned beef dinner into a new, deeply satisfying meal. It features a savory, herb-infused broth packed with tender beef, soft potatoes, and sweet cabbage. It's a perfect, thrifty way to enjoy a hearty and flavorful bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American, Irish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil or butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium beef broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 3 cups chopped leftover cooked cabbage
  • 2 cups diced cooked potatoes
  • 2-3 cups chopped or shredded leftover corned beef
  • 1 tablespoon chopped fresh parsley, for garnish
  • Apple cider vinegar or whole-grain mustard, to taste optional

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Heat the oil or butter in a large Dutch oven over medium heat.
  2. Add the diced onion, carrot, and celery. Sauté for 7-8 minutes until vegetables soften and onion is translucent.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the low-sodium beef broth. Add the bay leaf, dried thyme, and black pepper. Stir, scraping the pot bottom.
  5. Increase heat to medium-high and bring the broth to a lively simmer.
  6. Add the leftover chopped cabbage and diced potatoes. Let the soup return to a simmer.
  7. Reduce heat to medium-low, partially cover the pot, and simmer for 15 minutes.
  8. Gently stir in the chopped or shredded corned beef.
  9. Simmer uncovered for another 10-15 minutes to heat the beef through.
  10. Remove the bay leaf. Taste the soup and adjust seasoning. Add a splash of apple cider vinegar or a spoonful of mustard if desired for brightness.
  11. Ladle into bowls and garnish with chopped fresh parsley before serving.

Notes

Always use low-sodium broth to prevent the soup from becoming too salty from the cured beef. Add the corned beef at the end to prevent it from becoming tough. For variations, try adding a can of diced tomatoes, cooked barley, or a pinch of red pepper flakes. Store leftovers in an airtight container in the refrigerator for up to 3 days.