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!
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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?
- olive oil
- onion
- cooked baby carrots
- cooked potatoes
- corned beef brisket
- steamed cabbage
- petite diced tomatoes
- thyme
- garlic powder
- chicken stock
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.
More beef soup recipes you might like:
- Beefy Tomato Macaroni Soup
- Instant Pot Beef and Barley Soup
- Slow Cooker Beef Stew
- Beef Stroganoff Soup
- Slow Cooker Cheeseburger Soup
- Creamy Mushroom Beef Soup
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:
- Crockpot Dutch Oven
- Pyrex Liquid Measuring Cups
- Epicurean Cutting Board
- Dual Sided Measuring Spoons
- Cusinart Knife Set
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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
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
- In a large stockpot or dutch oven over medium-high heat, pour in the olive oil.
- Add the onion and cook the onion until softened, about 5 minutes, stirring as needed to avoid burning.
- 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
467.71Fat
19.26Sat. Fat
6.64Carbs
40.52Fiber
5.23Net carbs
36.12Sugar
11.82Protein
32.40Sodium
642.13Cholesterol
87.29Hot 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.
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