Description

Leftover Corned Beef and Cabbage Soup is a hearty, flavorful soup made by combining tender corned beef, cabbage, and vegetables in a savory broth—perfect for turning leftovers into a comforting meal.

Ingredients

2 cups cooked corned beef, diced
1 tbsp butter or oil
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
4 cups beef or vegetable broth
2 cups chopped cabbage
1 potato, peeled and diced (optional)
1 bay leaf
1/2 tsp dried thyme
Salt and pepper, to taste
Optional garnish: chopped parsley or green onions

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Instructions

In a large pot, heat butter or oil over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
Add garlic and cook another 30 seconds until fragrant.
Pour in broth, then stir in corned beef, cabbage, potato (if using), bay leaf, and thyme.
Bring soup to a simmer, then reduce heat to medium-low. Cover and simmer for 15–20 minutes, until veggies are tender.
Remove bay leaf. Taste and season with salt and pepper as needed.
Ladle into bowls and garnish with parsley or green onions if desired.

Notes

Use leftover corned beef from St. Patrick’s Day or any roast beef substitute.
For a thicker soup, mash a few potato chunks against the side of the pot.
Add a dash of hot sauce or a squeeze of lemon juice for extra brightness.
Leftovers store in the fridge up to 4 days or freeze for up to 3 months.