Hot Eats and Cool Reads: Leftover Corned Beef and Cabbage Soup Recipe

Feb 15, 2022

Leftover Corned Beef and Cabbage Soup Recipe

Use your leftover St. Patrick's Day Corned Beef dinner and turn it into a delicious and easy soup that's ready for lunch or dinner in less than 20 minutes!


bowl of soup with a spoon in it.


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a full ladle of soup over a soup pot.


Leftover corned beef is always re-purposed into a new meal the next day at our house. Our absolute favorite is hash for breakfast with some eggs, but we also love Reuben Egg Rolls and Reuben sandwiches.

This soup is also a great way way to use the leftover corned beef, but also cabbage, carrots and potatoes. If you don't have those leftover, you could easily cook them in the broth with the tomatoes, until tender prior to adding the corned beef.

You can add or substitute many ingredients depending on what you have on hand. 

We love to be creative when it comes to soups at our house, but simple ones like this are always so good, comforting and affordable too.


Keep scrolling for tips, additional comforting beef soup recipes and more! 


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What are the ingredients in this recipe?


recipe ingredients displayed in glass dishes.



Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:


  • If you don't have leftover potatoes, cabbage and carrots, add the broth, tomatoes and seasonings to the sautéed onions, bring to a boil, add the vegetables and cook until tender, then add the corned beef and heat through.


soup in a white bowl with soup pot in the background.


More beef soup recipes you might like:



You can add or substitute with these ingredients:


  • 2 cloves minced fresh garlic instead of garlic powder
  • beef broth instead of chicken
  • dried basil instead of thyme
  • add some crushed red pepper for a little heat
  • leftover beef roast instead of corned beef


Our favorite kitchen supplies used with this recipe:



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a pot of soup with a ladle full of soup.


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I hope you enjoy this recipe as much as we did!


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Leftover Corned Beef and Cabbage Soup
Yield 6 servings
Author Hot Eats and Cool Reads
Prep time
5 Min
Cook time
15 Min
Total time
20 Min

Leftover Corned Beef and Cabbage Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 cup cooked baby carrots, sliced
  • 3 cups cooked, cubed potatoes
  • 2 cups cooked and cubed corned beef brisket
  • 3 cups steamed cabbage
  • 1 - 28 ounce can petite diced tomatoes
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 6 cups chicken stock

Instructions

  1. In a large stockpot or dutch oven over medium-high heat, pour in the olive oil.
  2. Add the onion and cook the onion until softened, about 5 minutes, stirring as needed to avoid burning.
  3. Add the remaining ingredients to the stockpot, and cook until heated through.

Notes:

If you don't have leftover potatoes, cabbage and carrots, add the broth, tomatoes and seasonings to the sautéed onions, bring to a boil, add the vegetables and cook until tender, then add the corned beef and heat through.

Nutrition Facts

Calories

467.71

Fat

19.26

Sat. Fat

6.64

Carbs

40.52

Fiber

5.23

Net carbs

36.12

Sugar

11.82

Protein

32.40

Sodium

642.13

Cholesterol

87.29

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.




soup in a white bowl with title text overlay.


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