Leftover Corned Beef and Cabbage Soup

Why You’ll Love This Recipe

Leftover Corned Beef and Cabbage Soup is a hearty, comforting way to reinvent St. Patrick’s Day leftovers into a satisfying meal. This simple, savory soup blends tender corned beef, soft cabbage, potatoes, and carrots in a flavorful broth. It’s easy, economical, and packed with classic Irish flavors—perfect for warming up any day of the week.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

leftover corned beef (shredded or chopped)
leftover cooked cabbage (chopped)
carrots (sliced)
potatoes (diced)
onion (chopped)
garlic (minced)
celery (optional)
beef broth or leftover cooking liquid
water
bay leaf
thyme
salt
black pepper
fresh parsley (for garnish)

directions

In a large soup pot, heat a bit of oil over medium heat and sauté onion, carrots, celery (if using), and garlic for 5-7 minutes, until softened.

Add diced potatoes and cook for another 2-3 minutes.

Pour in broth and water. Add bay leaf, thyme, salt, and pepper. Bring to a boil.

Reduce heat and simmer for 15-20 minutes until potatoes are tender.

Stir in leftover corned beef and cabbage. Simmer for an additional 5-10 minutes to heat through and blend flavors.

Remove bay leaf, adjust seasoning, and garnish with fresh parsley before serving.

Servings and timing

This recipe serves 6-8 people.
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Total time: 40-45 minutes

Variations

Add barley for extra heartiness.
Use turnips or parsnips instead of potatoes.
Include a splash of apple cider vinegar or mustard for tang.
Use chicken broth for a lighter version.
Add a pinch of red pepper flakes for subtle heat.

storage/reheating

Store soup in an airtight container in the fridge for up to 4 days.
Reheat on the stovetop or microwave until hot.
Freeze for up to 2 months; thaw overnight and reheat gently.

FAQs

Can I make this with uncooked veggies?
Yes, just extend the cooking time until they are tender.

Do I need leftover corned beef?
No, you can use deli corned beef or cook some fresh if needed.

Can I make it in a slow cooker?
Yes, add all ingredients and cook on low for 4-6 hours.

What potatoes work best?
Yukon gold or red potatoes hold their shape well.

Is this soup gluten-free?
Yes, if all broth and seasonings are certified gluten-free.

Can I make it vegetarian?
Use veggie broth and skip the meat—or use a plant-based alternative.

Can I blend it for a creamy texture?
Partially blend with an immersion blender for a thicker consistency.

Can I use frozen cabbage?
Yes, thaw before using and reduce the cook time slightly.

What herbs go well with this?
Parsley, thyme, bay leaf, or dill complement the flavors.

Can I add beer to the broth?
Yes, a splash of Guinness or stout adds depth.

Conclusion

Leftover Corned Beef and Cabbage Soup is a flavorful and resourceful way to enjoy holiday leftovers. With tender vegetables, savory beef, and a warm broth, it’s the kind of meal that feels like a cozy hug. Easy to customize and even better the next day, this soup will have you looking forward to leftovers every time.

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