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Corned Beef and Cabbage Soup

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Corned Beef and Cabbage Soup is made with carrots, potatoes, cabbage, tomatoes, and leftover corned beef brisket that is a delicious pot of yumminess in just a few minutes. This soup is one of the main reasons I love to make corned beef and cabbage, so I can make this delicious leftover corned beef and cabbage soup. It is one of my favorites.

Corned Beef and Cabbage Soup

When it is St. Patrick’s Day I am always scouring the store for a big piece of corned beef so that I can make Instant Pot Corned Beef and Cabbage and still have plenty of leftovers! Corned Beef and cabbage soup are one of my favorite St. Patrick’s Day leftover recipes, that and corned beef and hash! 

I love Corned beef and cabbage soup because it is packed full of so much flavor. I remember the first time I tried a version of this soup many years ago, I was hooked. Over the years I have tweaked it here and there until I found the perfect combination of flavors. I know you will love this recipe too once you try it! 

How to make Corned Beef and Cabbage Soup

1. In a large stockpot or dutch oven over medium-high heat, pour the olive oil. Add the onion and cook the onion until softened, about 4 to 5 minutes, stirring as needed to avoid burning.

2. To the skillet, add the remaining ingredients, adding the amount of stock for your desired consistency. Cook until heated through.

Tips Tricks and FAQs

  • This soup really only takes about 10 minutes to make since you are using leftovers. I do like to let the soup simmer for 30 minutes to really let those flavors meld together. 
  • You can substitute your chicken stock for beef broth if desired. 
  • Add a dried bay leaf to add a little bit more subtle flavor to this soup if desired. Just be sure to remove prior to serving. 
corned beef and cabbage soup

Storage

Fridge

This soup stores really nicely in the fridge in an airtight container for up to 3 days. 

corned beef and cabbage soup

Reheat on the stove or in the microwave until warm. 

What can I serve with this soup?

The great thing about corned beef and cabbage soup is that it is really filling on its own. You can serve with a loaf of crusty bread, a side salad, or even some saltine crackers if you would like to have something to go with it. 

Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Corned Beef and Cabbage Soup is made with carrots, potatoes, cabbage, tomatoes, and leftover corned beef brisket that is a delicious pot of yumminess in just a few minutes.

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 ounces) can petite diced tomatoes
  • ½ teaspoon dried thyme leaves’
  • ½ teaspoon garlic powder
  • 5 to 6 cups chicken stock

Instructions

    1. In a large stockpot or dutch oven over medium-high heat, pour the olive oil. Add the onion and cook the onion until softened, about 4 to 5 minutes, stirring as needed to avoid burning.
    2. To the pot, add the remaining ingredients, adding the amount of stock for your desired consistency. Cook until heated through.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 588Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 87mgSodium: 1364mgCarbohydrates: 51gFiber: 4gSugar: 18gProtein: 42g

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