Leftover Corned Beef and Cabbage Soup Recipe
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.
Servings: 4
Calories: 239kcal
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.
Notes
Recipe Source: Adapted from Skinny Taste
*You can substitute 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 sautéing 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!
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.
Nutrition
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
