Leftover Corned Beef and Cabbage Soup

I have to admit, corned beef and cabbage is something I never ate growing up. But since marring my husband I’ve become quite familiar with preparing this simple one-pot meal. Since St. Patrick’s Day is right around the corner, I thought I’d share a really easy way to use up any leftover corned beef you might have laying around in the refrigerator.

Leftover Corned Beef and Cabbage Soup

Normally we’d use leftovers to make corned beef hash, but this time around I wanted to do something a little different. We were in a hurry to make dinner one night and I threw together this soup using ingredients we already had on hand. It was quick & filling! All you need is a few vegetables, leftover corned beef and some stock. I reserved the stock from when we initially cooked the corned beef and used that, but chicken stock will do too!

Leftover Corned Beef and Cabbage Soup

Just sauté the vegetables (carrot, celery, leek, garlic) in a large stockpot or dutch oven, add some seasonings along with the shredded corned beef, pour in the stock and boil until the potatoes and cabbage are tender. That’s it. A pot full of soup in just over an hour. Enjoy!

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Leftover Corned Beef and Cabbage Soup

Leftover Corned Beef and Cabbage Soup Recipe

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!
4.84 from 6 votes
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Course: Main Dishes, Soup
Cuisine: Irish
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 4
Calories: 239kcal
Author: Andrea
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  • 1 Tbsp olive oil
  • 3 carrots - chopped in rounds
  • 2 stalks celery - chopped
  • 2 leeks - chopped
  • 4 cloves garlic - minced
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 1/2 cups cooked corned beef - shredded
  • 5 cups stock reserved from initial cooking of corned beef*
  • 3 cups water
  • 1 bay leaf
  • 2 Tbsp parsley - minced
  • 1/2 head cabbage - chopped
  • 3 small or medium red potatoes - cubed (skin on or off)


  • 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.
  • 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!


Calories: 239kcal | Carbohydrates: 23g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 23mg | Sodium: 1488mg | Potassium: 1187mg | Fiber: 6g | Sugar: 10g | Vitamin A: 8758IU | Vitamin C: 65mg | Calcium: 138mg | Iron: 3mg

Recipe source: adapted from Skinny Taste

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Frances Bautista

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