Corned Beef and Cabbage Soup

This Corned Beef and Cabbage Soup recipe is made with potatoes and carrots for a filling soup using leftover corned beef.

There’s something deeply comforting about transforming holiday leftovers into a hearty, soul-warming meal, and this Corned Beef and Cabbage Soup does exactly that. Tender shreds of leftover corned beef mingle with sweet carrots, creamy potatoes, and fresh cabbage in a savory broth that’s both familiar and wonderfully satisfying.

This homemade corned beef and cabbage soup captures all the classic flavors of the traditional St. Patrick’s Day feast in a cozy, spoonable form. It’s perfect for chilly evenings when you want something nourishing without having to start from scratch. Whether you’re using up the last of the brisket or just craving that unmistakable corned beef taste, this soup turns simple ingredients into pure comfort in a bowl.

Corned Beef and Cabbage Soup Recipe

This corned beef and cabbage soup is a delicious way to use up leftover corned beef.

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 4 cloves garlic, minced
• 3 cups diced red potatoes
• 1 cup sliced carrot
• 1 cup drippings
• 6 cups beef broth
• 2 cups cooked corned beef, diced
• 5 cups chopped cabbage

Directions:

1. Heat the olive oil in a large pot. Add the onion and sauté for 5 minutes. Add the garlic and sauté for 1 more minute.
2. Add the potatoes, carrots, and broth to the pot.
3. Cook over high heat until it comes to a boil.
4. Reduce the heat, cover with a lid and simmer until potatoes are fork-tender, approximately 10 minutes.
5. Add the corned beef and cabbage to the pot and cook until the meat is heated through and the cabbage wilts, approximately 3-5 minutes.

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Corned Beef and Cabbage Soup Recipe

This corned beef and cabbage soup is a delicious way to use up leftover corned beef.

Course Dinner, Soup

Cuisine American, Irish-American

Diet Diabetic, Gluten Free, Low Lactose

Keyword Corned Beef and Cabbage Soup Recipe, Corned Beef Soup Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 454kcal

Author Alea Milham

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1/2 cup diced onion
• ▢ 4 cloves garlic, minced
• ▢ 3 cups diced red potatoes
• ▢ 1 cup sliced carrots
• ▢ 1 cup drippings
• ▢ 6 cups beef broth
• ▢ 2 cups cooked corned beef, diced
• ▢ 5 cups chopped cabbage

Instructions

• Heat the olive oil in a large pot. Add the onion and sauté for 5 minutes. Add the garlic and sauté for 1 more minute.
• Add the potatoes, carrots, and broth to the pot.
• Cook over high heat until it comes to a boil.
• Reduce the heat, cover with a lid and simmer until the potatoes are fork-tender, approximately 10 minutes.
• Add the corned beef and cabbage to the pot and cook until the meat is heated through and the cabbage wilts, approximately 3-5 minutes.

Nutrition

Calories: 454kcal | Carbohydrates: 10g | Protein: 12g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 60mg | Sodium: 1458mg | Potassium: 547mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2718IU | Vitamin C: 37mg | Calcium: 46mg | Iron: 2mg

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