Corned beef and cabbage soup is the perfect way to use up leftover cabbage, carrots, and corned beef, after hosting a Saint Patrick’s day celebration.
Corned beef hash is the go to Irish American recipe for Paddy’s Day leftovers, but I’m very partial to a warming bowl of soup with all the flavors of corned beef and cabbage.
Corned Beef Leftovers
You may be an excellent judge of quantities and never have any leftovers, but when I’m cooking for a crowd I always cook too much. I have a “fear of the hunger,” as my granny would say.
Cooking too much is an Irish trait, probably with roots in the Irish Famine. We never want to appear mean, so leftovers are inevitable.
But fear not! Today’s recipe is a great way to use up any St Patrick’s Day leftovers by creating a delicious warming soup with all the flavors of this Irish holiday.
This recipe makes a good sized pot of soup, with hearty vegetables and a little extra onion, tomatoes and thyme for true comfort food.
This soup is ever so simple to make, quick and filling. It’s ready in just under 30 minutes. It takes very little time to cook, since you only need to sweat some diced onion before tossing in all the cooked leftovers with some diced tomatoes and chicken stock.
All you need is a few vegetables, leftover corned beef, a can of tomatoes, dried thyme, garlic powder and some stock.
Frugal Soup Recipe
I love budget friendly frugal recipes. It’s my “waste not, want not” Irish mentality.
I confess I really enjoy turning leftovers into soup; adding a few extra ingredients and spices to transform them into an inviting and different dish. Leftovers make some of the very best soups, and this recipe is no exception.
This tasty leftover corned beef cabbage and carrot soup comes together in no time at all.
You can decide on how much stock or broth to add to create the consistency you most enjoy.
Ingredients for Corned Beef and Cabbage Soup
Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.
Here’s what you’ll need.
- olive oil
- onion, diced
- cooked sliced carrots
- cooked, cubed potatoes
- cooked and cubed corned beef brisket
- cooked or steamed cabbage
- canned petite diced tomatoes
- dried thyme leaves’
- garlic powder
- chicken stock
Directions for Leftover Corned Beef and Cabbage Soup
I make this soup on the stove top in a large soup pot. Start by sweating the diced onion.
Pour the olive oil into a large stockpot or dutch oven over medium-high heat.
Add the onion and cook until softened, about 4 to 5 minutes, stirring as needed to avoid burning. There’s no need to brown the onions.
Next add the cooked cabbage, and carrots. Then add the potatoes. I use small cooked baby potatoes with their skins on. Cut them in half if they’re very big.
Toss in the corned beef chunks and top it all off with chicken broth and all the other ingredients. Bring the soup to a boil, then lower the heat. Simmer for 10 to 15 minutes until heated through.
A can of diced tomatoes adds nice color to this soup.
Dried thyme and garlic powder add a little extra flavor.
Toss in a bay leaf too if you like, but this is optional. I never bother, because on the day after Saint Patrick’s Day I don’t want the hassle of remembering to remove bay leaves before serving.
And that’s all there is to it. A simple soup for the day after Saint Patrick’s Day.
Crock Pot Variation
This soup recipe can be cooked in a crock pot or slow cooker, but I never bother.
It really only needs to be heated through since the ingredients are pre cooked.
If you want a dump and go recipe, sauté the onions in a skillet, then add them to a crockpot. Add all of the other ingredients and simmer on low for one to two hours until heated through.
Serving Your Soup
I like to serve this soup with Irish brown bread. I created my own recipe for this Irish bread specialty. I use easily found American ingredients, rather than an expensive baking mix.
Some people might like to serve Irish soda bread. I prefer a soda bread with no raisins to accompany soup.
Or you can serve any rustic bread to dunk into this hot and comforting soup.
Here you’ll find links for a free printable recipe. You can choose to print this recipe either with or without images.
Leftover Corned Beef and Cabbage Soup
- 1 tablespoon olive oil
- 1 onion diced
- 1 cup carrots cooked and sliced
- 3 cups potatoes cooked and cubed
- 2 cups corned beef cooked and cubed
- 3 cups cabbage cooked
- 28 ounces diced tomatoes 1 can
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 5 cups chicken broth
- Heat the olive oil in a large soup pot or dutch oven over medium high heat. Add the diced onions and cook for 5 minutes until softened.
- Add the cabbage, potatoes, corned beef, and chicken stock to the pot. Add the diced tomatoes, dried thyme and garlic powder. Bring the soup to a boil and simmer for 15 minutes until heated through.
- Serve warm with rustic bread.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I hope you like this soup made with leftovers.
You’ll find plenty more Irish soup and stew recipes in this section of my blog.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and Blessings)
Irish American Mom
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