Name: Leftover Corned Beef and Cabbage Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: Irish, American,
Ingredients: 2 cups leftover corned beef, diced; 2 cups cabbage, chopped; 5 or 6 cut-up plum tomatoes, fresh or canned, around 28 ounces or petite diced; 2 stalks of celery with leaves chopped; 1 cup carrots, sliced; 1 cup potatoes, diced; 1 small onion, chopped; 2 cloves garlic, minced; 1 or 2 tablespoons of olive oil or butter; 6 cups beef broth (or broth from cooking the corned beef); 1 teaspoon black pepper; 1/2 teaspoon thyme; 1 bay leaf; salt, pepper, cayenne pepper to taste; fresh parsley for garnish

If you partake in St. Patrick’s Day corned beef dinner, chances are you have plenty of leftovers sitting in the refrigerator. But you don't have to wait for leftovers to make this, just substitute ham or deli meat.

This is a Corned Beef Soup with all the leftovers and makes a great pot of comfort food.

The soup is also customizable, and additional vegetables can change it to how your family prefers.

Of course, you can just buy a deli-style corned beef, sausage, or even country-style ham and still make this recipe without having leftover corned beef or waiting once a year to make this soup.

The best part is making a tasty soup, is repurposing all the leftovers from a previous holiday meal.

You can add extra vegetables, barley, or even a handful of noodles to make it heartier.

In less than an hour, your leftover corned beef can be turned into a warm, comforting soup that tastes like it simmered all day

If you're a ham and cabbage lover, this will win your hearts as well. It's so darn tasty, and you really don't need to add much; the cabbage and corned beef do a great job of flavoring this soup!

Scroll down and print this off; it's such an easy and economical soup that will be a great addition to your collection of recipes!

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

Why You Will Love This Corned Beef and Cabbage Soup

Economical for using up leftover corned beef or ham
Warms you up and is delicious comfort food in a bowl
Fast and easy makeover, using a variety of vegetables and starches
Quick soup to prepare from already-cooked meats and vegetables
Perfect way to use leftovers – Uses leftover corned beef, cabbage, potatoes, and carrots from your St. Patrick’s Day meal.
Easy one-pot recipe: Minimal prep and simple ingredients make this a quick meal.
Hearty and comforting: A warm, satisfying soup perfect for chilly evenings.
Budget-friendly: Stretch your holiday dinner into another full meal.
Customizable: Add barley, rice, noodles, or extra vegetables depending on what you have on hand.
Great for meal prep: This soup tastes even better the next day and freezes well.

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.

this is corned beef in a glass dish with the juice and being used to make soup

Serving Suggestions

Hard crusty bread
Top with shredded Swiss cheese
Serve with warm Irish soda bread or crusty artisan bread for dipping.
Pair with a simple green salad with a tangy vinaigrette to balance the richness.
Top the soup with fresh parsley, chives, or shredded cabbage for extra color and flavor.
Add a spoonful of whole grain or Dijon mustard to the broth for a classic corned beef flavor boost.
Serve alongside buttery biscuits or dinner rolls for a comforting family dinner.
For a heartier bowl, stir in cooked barley or egg noodles just before serving.
Top with seasoned croutons

Additional Soup Mix-ins

cooked rice
cooked quinoa
cubed potatoes
peas
beans
barley
chopped onion
cooked small pasta
kale or another green instead of cabbage
any other leftover cooked meats

Pin this leftover corned beef soup for later

Tips for the Best Corned Beef Soup

Use the leftover juices from the corned beef if you saved it. It adds incredible flavor.
Cut the vegetables thin so they cook evenly.
If the soup tastes too salty, add a little extra water or unsalted broth.
Barley Corned Beef Soup – Add 1/2 cup barley for a heartier texture.
Noodle Version – Stir in cooked egg noodles before serving. Extra Veggie Soup – Add celery, peas, or green beans.
Creamy Version – Stir in 1/2 cup cream for a richer soup.

leftover corned beef soup, corned beef soup recipe, leftover corned beef recipes, St Patrick’s Day leftover recipes, corned beef cabbage soup

corned beef recipes, corned beef and cabbage soup, corned beef soup

Irish, American,

Yield: 12

Author: Claudia Lamascolo