This corned beef and cabbage soup is the perfect way to use up your St. Patrick's Day corned beef & cabbage leftovers.. Simply simmer together with vegetables and broth for a comforting meal that's perfect for using up leftovers!
Leftover Corned Beef & Cabbage Soup
This Leftover Corned Beef & Cabbage Soup recipe is a delicious way to repurpose your St. Patrick's Day leftovers into a hearty and flavorful meal.
With simple ingredients and easy steps, this comforting soup is perfect for a cozy dinner option, without a lot of effort.
Ingredients for Leftover Corned Beef & Cabbage Soup
Olive oil: Use a good quality olive oil for sautéing the vegetables in the soup to enhance the flavor.
Onion: Yellow onions work well in this soup for added sweetness, but feel free to use whatever type you have on hand.
Garlic: Fresh garlic will provide the best flavor, but you can use garlic powder if necessary.
Vegetables: We use fresh carrots and celery in this soup.
Chicken or beef broth: Using homemade broth or reserved broth from cooking the corned beef will result in a richer and more flavorful soup.
Water: You can adjust the amount based on your desired soup consistency.
Potatoes: Russet or Yukon Gold potatoes work well in this soup. Leave the skin on for added texture and nutrients.
Seasonings & Spices: We used thyme, salt and pepper.
Leftover cooked cabbage: Use cooked cabbage from your corned beef and cabbage dish to avoid waste.
Leftover cooked corned beef: Dice the corned beef into bite-sized pieces for easy eating.
How to Make Leftover Corned Beef & Cabbage Soup
To make Leftover Corned Beef & Cabbage Soup, start by heating olive oil in a large pot over medium heat.
Add chopped onion and garlic, sautéing until they turn translucent, which should take around 3-4 minutes. Next, add carrots and celery to the pot, cooking for an additional 5 minutes until they start to soften.
Pour in your choice of liquid (chicken broth, beef broth, or reserved cooking liquid) along with 2 cups of water.
Add diced potatoes, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes or until the potatoes are tender.
Stir in chopped leftover corned beef, cooked cabbage, and continue simmering for an extra 10 minutes to blend the flavors.
Taste the soup and adjust the seasoning if necessary. Finally, ladle the soup into bowls and serve it hot.
Tips & Tricks to Make the Best Leftover Corned Beef & Cabbage Soup
Here are some tips for making this soup extra delicious!
- For added depth of flavor, consider adding a splash of Worcestershire sauce, a dollop of Dijon mustard, or a sprinkle of smoked paprika to the soup.
- Jazz up the soup with additional vegetables like diced bell peppers, peas, or diced tomatoes.
- Consider using beef bone broth for a richer and heartier flavor.
- To make the soup even more filling, add cooked barley or quinoa along with the other ingredients.
- If you prefer a thicker soup, mix a tablespoon of cornstarch with a bit of water and stir it into the soup as it simmers.
- For a spicy kick, sprinkle some red pepper flakes or a dash of hot sauce into the soup.
- To make the soup more creamy and indulgent, stir in a splash of heavy cream or a dollop of sour cream before serving.
- Feel free to garnish each bowl with fresh herbs like chopped parsley or chives for a burst of freshness and color.
How to Store Leftovers
If you end up with leftovers, you can save it for later.
To properly store your leftover corned beef & cabbage soup, you will first need to cool it down to room temperature.
Once the soup has cooled, transfer it to an airtight container, making sure to seal it tightly.
You can store the soup in the refrigerator for up to 3-4 days.
When reheating the soup, make sure to do so thoroughly, making sure it reaches a safe internal temperature before consuming.
What to Serve with Leftover Corned Beef & Cabbage Soup
Irish Soda Bread: This classic bread pairs well with the flavors in the soup and is perfect for dipping.
Homemade Pickles: The tanginess of pickles can add a nice contrast to the rich soup.
Colcannon Potatoes: Another Irish dish of potatoes with spinach or kale mixed in.
Fresh Green Salad: We love having a green salad with soup.
Leftover Corned Beef and Cabbage Soup
- 1 Tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 3 carrots sliced
- 3 celery stalks chopped
- 4 cups chicken or beef broth or reserved broth from cooking the corned beef
- 2 cups water
- 2 potatoes diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups leftover cooked cabbage chopped
- 2 cups leftover cooked corned beef diced
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
- Add the carrots and celery to the pot, cooking for an additional 5 minutes until they begin to soften.
- Pour in the liquid (chicken broth, beef broth, or reserved cooking liquid) along with 2 cups of water. Add the diced potatoes, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes or until the potatoes are tender.
- Stir in the chopped leftover corned beef, cooked cabbage, and continue simmering for an additional 10 minutes to allow the flavors to meld together.
- Taste and adjust seasoning if needed. Ladle the soup into bowls and serve hot.