There are few things more comforting than transforming your St. Patrick’s Day leftovers into something amazing, and that’s exactly what happens with this Leftover Corned Beef and Cabbage Soup. Packed with tender corned beef, vibrant cabbage, sweet carrots, and creamy potatoes in a rich, savory broth, this one-pot wonder marries simplicity with intense flavor. It’s the kind of hearty soup that makes you grateful for leftovers, and you’ll want to make corned beef just for an excuse to whip up this bowlful of cozy satisfaction!

Leftover Corned Beef and Cabbage Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering ingredients for Leftover Corned Beef and Cabbage Soup is almost as gratifying as the cooking itself: every element brings a unique contribution, from the silky richness of butter to the unmistakable punch of corned beef. Each item plays a key role, ensuring you end up with a soup that’s robust, flavorful, and visually inviting.

Butter or Olive Oil: Adds rich flavor and helps soften the base veggies for a deeply savory start.
Onion (diced): Gives sweetness and aromatic depth, anchoring the soup’s flavor profile.
Garlic (minced): Offers a gentle kick and fantastic aroma as it sautés with the onions.
Carrots (peeled and sliced): Brighten the soup with color and a touch of natural sweetness.
Celery (sliced): Provides essential crunch and classic soup undertones.
Green Cabbage (chopped): Adds freshness and a satisfying, hearty texture that absorbs the broth’s flavor.
Cooked Corned Beef (chopped): The star player that brings salty, melt-in-your-mouth meatiness.
Low-Sodium Beef Broth: Forms the body of the soup, supporting all other flavors without overpowering.
Water: Lightens the broth, letting the savory notes shine while adding volume.
Dried Thyme: Lends earthiness that pairs beautifully with beef and veggies.
Bay Leaf: Gently perfumes the soup as it simmers; don’t forget to remove it before serving.
Cooked Potatoes (diced): Make the soup heartier and turn it into a meal-worthy bowl.
Salt and Pepper: Essential for taste—always adjust at the end to suit your palate.
Fresh Parsley (optional): A sprinkle adds a fresh, colorful finish right before serving.

How to Make Leftover Corned Beef and Cabbage Soup

Step 1: Sauté the Aromatics

Begin by heating butter or olive oil in a large pot or Dutch oven over medium heat. Add your diced onion, minced garlic, carrots, and celery. Let these aromatic vegetables sauté for about five minutes, stirring occasionally, until they start to soften and fill your kitchen with amazing savory smells.

Step 2: Add Cabbage and Build the Base

Toss the chopped green cabbage into the pot with the other veggies. Give everything a good stir, and let the cabbage cook for around 3 minutes. As it softens and becomes slightly translucent, you’ll notice its subtle sweetness mingling with the base.

Step 3: Add the Corned Beef and Liquids

Next, stir in the chopped leftover corned beef, ensuring it’s evenly distributed among the vegetables. Pour in the beef broth and water, then sprinkle in the dried thyme and drop in the bay leaf. Turn up the heat to bring the soup to a boil, then reduce to a gentle simmer.

Step 4: Simmer to Develop Flavors

Let the soup simmer uncovered for 15 to 20 minutes. This is where the magic happens: the flavors meld, and the veggies grow tender. Take a quick taste at this stage to check if you want to add a little more seasoning.

Step 5: Add Potatoes and Finish

Stir in your diced cooked potatoes and let everything simmer for an additional 5 minutes, just to warm the potatoes through and let them soak up some of that wonderful broth. Fish out the bay leaf, then season with salt and pepper to taste.

How to Serve Leftover Corned Beef and Cabbage Soup

Garnishes

A handful of chopped fresh parsley adds a pop of color and brightens up the flavors right before serving. A squeeze of lemon is lovely if you want a citrus accent, or try a dollop of sour cream for an extra-rich finish on your bowl of Leftover Corned Beef and Cabbage Soup.

Side Dishes

A thick slice of crusty rye bread is absolute heaven alongside this soup—they’re a classic combo! Warm dinner rolls or a cheddar scone also make perfect companions, soaking up all that flavorful broth and making every bite satisfying.

Creative Ways to Present

For a fun twist, ladle your Leftover Corned Beef and Cabbage Soup into hollowed-out bread bowls for an edible serving vessel. Or serve it in small mugs at a party for a cozy appetizer that’s guaranteed to start conversations. Sprinkle with extra parsley or even some crispy, crumbled bacon for a gourmet touch!

Make Ahead and Storage

Storing Leftovers

Allow any leftover corned beef and cabbage soup to cool completely before transferring it into an airtight container. It will keep beautifully in the refrigerator for up to 4 days, ensuring you have a tasty, fuss-free meal on hand throughout the week.

Freezing

This soup freezes wonderfully! Just portion cooled Leftover Corned Beef and Cabbage Soup into freezer-safe containers or heavy-duty zip bags, leaving a little room for expansion. It’ll stay fresh for up to three months—just don’t forget to label so you can find it easily later.

Reheating

To reheat, simply warm the soup on the stovetop over medium heat until it’s piping hot, stirring occasionally to ensure even heating. If reheating from frozen, allow it to thaw in the refrigerator overnight first for the best texture and flavor.

FAQs

Can I use other leftover vegetables in this soup?

Absolutely! Leftover carrots, cabbage, or even roasted parsnips can all be tossed in to bulk up your Leftover Corned Beef and Cabbage Soup. It’s a fantastic way to avoid food waste and infuse even more flavor.

How do I keep the potatoes from falling apart in the soup?

Since the potatoes are already cooked, just add them in during the last few minutes of simmering, as directed. This helps them heat through gently without getting mushy or losing their shape.

Is this soup gluten-free?

Yes, Leftover Corned Beef and Cabbage Soup is naturally gluten-free as long as your beef broth is gluten-free. Always check broth labels if you have celiac or gluten sensitivities.

Can I make this soup vegetarian?

To make a vegetarian version, swap the corned beef for hearty mushrooms or extra beans, and use vegetable broth instead of beef. It’ll be a completely different experience, but still delicious!

What’s the best way to add extra flavor?

For an extra flavor boost, toss in a splash of Worcestershire sauce, a dollop of Dijon mustard, or a few dashes of hot sauce while the soup simmers. Each option deepens the flavor profile and makes your Leftover Corned Beef and Cabbage Soup truly your own.

Final Thoughts

There’s something so satisfying about breathing new life into leftovers, and Leftover Corned Beef and Cabbage Soup does it better than anything I know. This is comfort food with a story behind every bite. I hope you give it a try—you just might find yourself looking forward to St. Patrick’s Day leftovers all year round!

Leftover Corned Beef and Cabbage Soup Recipe

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4.8 from 18 reviews

Author: Emma
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty soup made from leftover corned beef, cabbage, and vegetables, perfect for using up St. Patrick’s Day leftovers.

Ingredients

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For the Soup:

2 tablespoons butter or olive oil
1 small onion (diced)
2 cloves garlic (minced)
2 carrots (peeled and sliced)
2 celery stalks (sliced)
3 cups chopped green cabbage
2 cups cooked corned beef (chopped)
4 cups low-sodium beef broth
2 cups water
1 teaspoon dried thyme
1 bay leaf
2 cups diced cooked potatoes
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)

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Instructions

In a large pot or Dutch oven, heat the butter or oil over medium heat. Add the onion, garlic, carrots, and celery and sauté for about 5 minutes, until the vegetables begin to soften.
Stir in the cabbage and cook for another 3 minutes.
Add the chopped corned beef, beef broth, water, thyme, and bay leaf. Bring the soup to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes, until vegetables are tender.
Stir in the cooked potatoes and simmer for 5 more minutes to heat through.
Season with salt and pepper to taste. Remove bay leaf before serving. Garnish with fresh parsley if desired.

Notes

This soup is perfect for using up St. Patrick’s Day leftovers.
You can also add leftover cooked carrots or cabbage from your corned beef dinner to bulk it up.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Irish-American