Corned Beef And Cabbage Soup
Corned beef and cabbage soup is a delicious way to celebrate the flavors of Ireland this St. Patrick’s Day while using up your corned beef leftovers. With a quick prep and fairly short cook time, you’ll be enjoying this classic fare in no time at all!
St. Paddy’s Day is a day we go all in on celebrating in our house.
And in part it’s because we love all things corned beef and cabbage.
Plus, who can really turn down a good Guinness?
Because we make corned beef at least once or twice in March, we always have leftovers.
This corned beef and cabbage soup is a delicious way to use up those corned beef leftovers.
It’s full of those classic Irish American flavors in an easy, cozy soup.
Ingredients
To make this you’ll need:
- Oil– Canola. You could substitute another light oil like olive oil
- Carrots– Chopped match stick carrots or diced carrots
- Onion– A medium yellow onion peeled and diced
- Corned beef– Chopped leftover corned beef
- Cabbage– Chopped green cabbage
- Red potatoes– Chopped. You don’t have to peel them
- Seasonings– Caraway seeds, salt, and pepper
- Chicken broth– Low sodium
- Optional garnish– Sour cream and chopped fresh dill
How to Make
Corned beef and cabbage soup is so easy to make!
To do it, heat the oil over medium heat in a Dutch oven.
When the oil is hot, saute the carrots and onion in it just until they’re both softened, stirring often.
Stir the remaining ingredients except the garnish into the pot.
Bring the soup to a boil.
As soon as the soup boils, immediately turn down the heat to low and let the soup simmer uncovered for 15-20 minutes or just until the potatoes are fork tender.
Ladle the soup into bowls and serve warm topped with a dollop of sour cream and a sprinkle of dill, if desired.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge.
The amount of time you can keep it depends on how old your corned beef leftovers are.
In general, you don’t want to keep them if the corned beef is older than 5 days.
Tips and Tricks
- Make sure to use low sodium chicken broth. The corned beef is already pretty salty.
- When you saute the carrots and onions, keep stirring to keep the veggies from sticking to the Dutch oven.
- For a richer flavor, substitute beef broth for the chicken broth. Make sure to use the low sodium beef broth though.
Other Corned Beef and Cabbage Recipes
Corned beef and cabbage soup is the perfect way to use up your leftover corned beef!
Make it and enjoy!
Looking for other corned beef and cabbage recipes?
Try these:
- Corned Beef & Cabbage Deviled Eggs
- One Pot Corned Beef Cabbage And Potatoes
- Corned Beef & Cabbage Skillet
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Corned Beef And Cabbage Soup
Ingredients
- 2 tbsp canola oil
- 1 - 1 1/2 cups chopped match stick carrots
- 1 medium yellow onion peeled & diced
- 2 1/2 cups chopped leftover corned beef
- 3 cups chopped green cabbage
- 1 lb red potatoes chopped (no need to peel them)
- 1 tsp caraway seeds
- salt & pepper to taste
- 2 32 oz cartons low sodium chicken broth
- sour cream for garnish (optional)
- chopped fresh dill for garnish (optional)
Instructions
- In a large Dutch oven, or other heavy bottomed soup pot, heat the oil over medium heat. Add the carrots and onion and saute, stirring often, for 6-8 minutes- just until they're both softened.1 - 1 1/2 cups chopped match stick carrots, 1 medium yellow onion, 2 tbsp canola oil
- Add the remaining ingredients (except the garnish) to the pot. Stir everything together to evenly combine.2 1/2 cups chopped leftover corned beef, 3 cups chopped green cabbage, 1 lb red potatoes, 1 tsp caraway seeds, salt & pepper, 2 32 oz cartons low sodium chicken broth
- Bring the soup to a boil, then immediately reduce the heat to low and let the soup simmer uncovered for 15-20 minutes- just until the potatoes are fork tender.
- Ladle the soup into bowls and serve warm topped with a dollop of sour cream and a sprinkle of dill, if desired.sour cream, chopped fresh dill
Notes
- Make sure to use low sodium chicken broth. The corned beef is already pretty salty.
- When you saute the carrots and onions, keep stirring to keep the veggies from sticking to the Dutch oven.
- For a richer flavor, substitute beef broth for the chicken broth. Make sure to use the low sodium beef broth though.
Nutrition
recipe adapted from Love Bakes Good Cakes
