Leftover Corned Beef and Cabbage Soup
Prep time
Cook time
Total time
Looking for an easy way to use up leftover corned beef? Then you've gotta try this light and filling leftover corned beef and cabbage soup!
Yield: 6-8 servings
  • 1 tbsp. olive oil
  • 3 carrots, chopped in rounds
  • 2 stalks celery, chopped
  • 2 leeks, chopped
  • 4 cloves garlic, minced
  • ½ tsp. pepper
  • ½ tsp. salt
  • ½ tsp. onion powder
  • ¼ tsp. garlic powder
  • 1½ c. cooked corned beef, shredded
  • 5 c. stock reserved from initial cooking of corned beef*
  • 3 c. water
  • 1 bay leaf
  • 2 tbsp. parsley, minced
  • ½ head cabbage, chopped
  • 3 small or medium red potatoes, cubed (skin on or off)
  1. In a stockpot or Dutch oven, add the olive oil and heat over medium low. Add the carrots and celery and cook until tender, about 6 minutes. Add the leek and garlic, cook until translucent.
  2. Sprinkle in the pepper, salt, onion powder and garlic, then add the cooked corned beef. Pour in the stock, water, bay leaf and parsley and bring to a boil. Once the mixture is boiling, add the potatoes and cook for 30 minutes, then add the cabbage and simmer for an additional 15 minutes or until everything is fork tender.
*You can sub leftover stock for chicken stock.
-You don't have to use leftover "stock" or corned beef, you can add the corned beef along with 8 cups of water to the pot after sauteing the vegetables. Cook according to the package's instructions, then add the potatoes and cook for 30 minutes, finally add the cabbage and cook for an additional 15 minutes.
TIP: When prepping the leeks, cut off the green parts and slice the leek down the middle to the root, but don't go through it. This will open it up so when you wash it you can remove the trapped dirt... and trust me, there's gonna be some! Then slice away!

Recipe source: adapted from Skinny Taste
Recipe by Life Made Simple at https://lifemadesimplebakes.com/leftover-corned-beef-cabbage-soup/