Leftover Corned Beef and Cabbage Soup

Sunday, March 18, 2018
This leftover corned beef and cabbage soup is a tasty comforting way to use up corned beef after St. Patrick's Day. Chances are you have leftover cabbage too!

Of course you can just buy a deli style corned beef, then just dice it.  I love all the herbs and vegetables in this hearty soup. It sure is a great way of using leftovers. I can't wait once a year to make it, so I do use deli meat when I crave it.

here is a great use for Leftover Corned Beef making some Cabbage Soup with potatoes and carrots, such a hearty meal




If you are a lover or ham and cabbage, this is a delicious version using corned beef. If you ever have asked yourself you're going to do I do with all this corned beef leftover, this is a great recipe to try. We usually make quite a bit and love to make sandwiches with ours along with this soup.


 After St. Patrick's Day, I love to find new uses for leftover corned beef. As much as I love my open faced reubens or regular simple reubens sandwiches, this is a must make every year with some of my corned beef  leftovers.


Pin this leftover corned beef soup for later


here is a great use for Leftover Corned Beef making some Cabbage Soup with potatoes and carrots, such a hearty meal








a bowl of Leftover Corned Beef and Cabbage Soup with vegetables and potatoes


This soup is so comforting on a cold day.


The great thing about this recipe is you can also throw it all in a slow cooker. If your a busy homemaker, cook or working long hours, this will be a great soup to come home too.



If you happen to have a loaf of crusty bread leftover, that would be  a perfect addition to sop up the delicious broth. Being March when St. Patrick's Day comes, it's still a little chilly out. This soup is sure to comfort and warm you up.





printable recipes

Corned Beef and Cabbage Soup


instructions:

Leftover Corned Beef or you can also just buy deli corned beef in a large chunk and dice it up around 2 cups
6 carrots cleaned and sliced or a few cups of finger carrots
6 potatoes, peeled and cubed
5 or 6 cut up plum tomatoes fresh or canned around 28 ounces or petite diced
2 stalks of celery with leaves chopped
2 cloves minced garlic
1 tablespoon granulated garlic
1 head cabbage, cut into quarters then into smaller pieces
1- 16 oz can chicken broth or homemade that's what I use
1/2 white wine
water
1/2 teaspoon each oregano, basil, garlic powder, thyme, parsley
Salt and pepper to taste
cayenne pepper (optional) just a pinch

 Saute the garlic with 1 teaspoon olive oil for one minute in a large soup pot. Add the broth in the large soup pot with garlic adding  5 cups of water. Add the wine, cabbage and rest of all the vegetables, spices and leftover corned beef. Salt, pepper to taste. Simmer on low for around 1 hour until the vegetables are soft.  Add more water or chicken broth depending on how much absorbs from the cabbage and potatoes. 


Created using The Recipes Generator

3 comments

  1. It surely looks very delicious and flavourful. A great use of leftover!

    ReplyDelete
  2. Going to print this off! Looks amazing!

    ReplyDelete
  3. I've never turned my leftovers into soup as we usually have corned beef hash and Rubens. Next year I'll have to try your delicious sounding soup.

    ReplyDelete

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