Leftover corned beef gets new life in this Corned Beef and Cabbage Soup! Corned beef, cabbage, carrots, and potatoes mix for a new spin on the traditional St. Patrick’s Day meal.
Table of contents
Corned Beef Soup
It’s almost spring at the time of writing, which means it’s almost St. Patrick’s Day! I noticed that corned beef is one thing I never think to buy except around this time of the year. I’m not even sure why. I guess it’s kind of like pumpkin stuff in the fall.
My family enjoys Corned Beef and Cabbage when I make it, so I’m not really sure why I don’t make it more often. I mean, it’s not really a seasonal dish – or is it? 🧐
Anyway, I had some leftover corned beef after I made a trial run for our St. Patrick’s Day meal, and I decided to make soup with it. Here you have it, corned beef and cabbage soup! It was hearty, filling, and just different enough that it didn’t feel like having the same meal twice.
Personally, I feel like a dollop of sour cream and a sprinkle of freshly chopped dill pulled it all together, but that’s totally optional.
Y’all, you will LOVE how easily this all comes together. Serve it with a side of crusty bread, and you have a complete meal!! I hope you enjoy this new way to use up some of those leftovers from St. Patrick’s Day!
Cabbage and Corned Beef Soup: Ingredients & Equipment
For this Corned Beef and Cabbage Soup recipe, you’ll need …
Ingredients
- vegetable oil – you’ll cook your carrots and onion with this.
- carrots and onion – chopped. The first veggies you’ll put into the soup.
- corned beef – I use leftovers from a bigger corned beef cabbage dinner. Of course, you can buy it fresh if you want!
- green cabbage, potatoes, chicken broth – the rest of your soup. Make sure you’ve chopped up the veggies well!
- caraway seeds – these have a slight licorice flavor, BUT you won’t notice it when you add them to your soup. On the flip side, you’ll definitely notice it if you leave them out of your soup!!
- salt, pepper – to taste.
- sour cream and fresh dill – optional to serve with the soup at the end. I wouldn’t skip it if I were you. It’s really the “cherry on top” of this soup!
Equipment
- soup pot – like all the best recipes, this one just requires one pot!
How to make Corned Beef and Cabbage Soup
First, cook your carrots and onion. In a soup pot, heat oil over medium. Add your carrots and onion, then cook, occasionally stirring, for 8-10 minutes (or until the vegetables are softened).
Second, add the rest of your ingredients. Add the corned beef, cabbage, potatoes, caraway seeds, salt, pepper, and chicken broth. Bring this all to a boil. Reduce the heat to low, then simmer until the vegetables are tender (which should take about 30 minutes).
Finally, serve your soup! Garnish individual bowls with a dollop of sour cream and a sprinkle of fresh dill.
Corned Beef and Cabbage Soup Recipe: FAQs
This recipe takes about an hour. The prep time is only 15 minutes, and the cooking time (which is hands-off) is 45 minutes.
This recipe should make enough for eight servings. A smaller family can all have two bowls if they want!!
I prefer to use Yukon Gold, yellow potatoes, or red potatoes, personally!
Other recipes you may enjoy
Corned Beef and Cabbage Soup
Leftover corned beef gets new life in this Corned Beef and Cabbage Soup! Corned beef, cabbage, carrots, and potatoes mix for a new spin on the traditional St. Patrick’s Day meal.
Ingredients
- 2 tablespoons vegetable oil
- 3 medium carrots, chopped
- 1 medium onion, chopped
- 2 cups leftover corned beef
- 3 cups green cabbage, chopped
- 1 pound potatoes, peeled if desired and cut into bite size pieces
- 1 teaspoon caraway seeds
- salt and pepper, to taste
- 2 cartons (32 oz. each) chicken broth
- sour cream, for serving (optional)
- fresh dill, chopped, for serving (optional)
Instructions
- In a soup pot, heat oil over medium heat. Add carrots and onion. Cook, stirring occasionally, 8-10 minutes, or until the vegetables are softened.
- Add corned beef, cabbage, potatoes, caraway seeds, salt, pepper, and chicken broth; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 30 minutes.
- To serve, garnish individual bowls with a dollop of sour cream and a sprinkle of fresh dill.
Notes
- I use leftovers from a bigger corned beef cabbage dinner. Of course, you can buy it fresh if you want!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 275Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 58mgSodium: 695mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 14g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on March 16, 2018. Updated on February 8, 2023.
This looks so good! Pinned.
Thanks, Kathy!
What a perfect way to use up some of those leftovers. This soup looks delicious!
I learned to make this when i lived in Maine. There it’s called a Boiled Dinner. It’s also great with leftover ham or Boston butt! Whatever you use, it’s delicious!
Looks delish!