Say hello to your new favorite comfort food – Leftover Corned Beef and Cabbage Soup. It’s a clever and delicious way to repurpose St. Patrick’s Day leftovers into a meal that warms the soul.
I have to admit, corned beef and cabbage is something I never ate growing up. But since marrying 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 lying around in the refrigerator.
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!
For more fun Saint Patrick’s Day recipes you have to check out my Leprechaun Bait, Lucky Charms bars, and Slice and Bake Clover Cookies!
Table of Contents
Why We Love This Corned Beef Soup
- It’s a flavorful way to minimize food waste, turning leftovers into a tasty new meal.
- The soup’s hearty texture and rich flavors are incredibly comforting on chilly days.
- It’s a time-saver, utilizing pre-cooked meat and vegetables for a quick meal solution.
Recipe Ingredients
Corned Beef – This recipe works well with leftover corned beef, whether it’s baked or prepared in an Instant Pot.
Cabbage – We use regular cabbage, which adds a mild flavor and tender texture when cooked.
Red Potatoes – You can keep the skins on for added texture or peel them if you prefer.
For a full list of ingredients and amounts, see the recipe card below.
How to Make Leftover Corned Beed and Cabbage Soup
Step 1: In a large 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, and cook until translucent.
Step 2: Sprinkle in the pepper, salt, onion powder, and garlic powder, 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.
FAQs
Absolutely! While using the stock reserved from cooking the corned beef adds a depth of flavor specific to this dish, you can certainly use beef broth or even chicken broth as a substitute.
Certainly! For a vegetarian twist, omit the corned beef and use vegetable broth instead of meat-based stock. Add hearty vegetables like mushrooms or beans for protein.
Storage Info
STORE the leftover Corned Beef and Cabbage Soup in an airtight container in the refrigerator for up to 3-4 days. To FREEZE, freeze it in a sealed container for up to 3 months for the best quality.
To REHEAT, thaw overnight in the refrigerator if frozen, then warm on the stove over medium heat until hot throughout. Avoid boiling to preserve the texture of the vegetables. Reheating in a microwave is also an option, using a microwave-safe dish.
More Delicious Recipes to Try
Leftover Corned Beef and Cabbage Soup Recipe
Ingredients
- 1 tablespoon 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)
Instructions
- In a large 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, and cook until translucent.
- Sprinkle in the pepper, salt, onion powder, and garlic powder, 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.
