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.

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 & Substitutions

For this Corned Beef and Cabbage Soup recipe, you will 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!

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

Other recipes you may enjoy

• Crustless Reuben Quiche
• Southern Bacon-Fried Cabbage
• Ham Bean Cabbage Soup
• Unstuffed Cabbage Roll Casserole
• Garlic Butter Roasted Cabbage

4.59 from 12 votes

Servings: 8 servings

Corned Beef and Cabbage Soup

By Jamie Sherman

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.

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

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Equipment

• measuring cups and spoons
• ladle
• knife
• cutting board
• rubber spatula or wooden spoon
• 6-Qt. Enameled Cast Iron Dutch Oven 

Ingredients 

1x2x3x

• ▢ 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 chicken broth, 32 oz. each
• ▢ sour cream, for serving (optional)
• ▢ fresh dill, chopped, for serving (optional)

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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!

Nutrition

Serving: 1g, Calories: 138kcal, Carbohydrates: 15g, Protein: 5g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 11mg, Sodium: 284mg, Potassium: 443mg, Fiber: 3g, Sugar: 3g, Vitamin A: 3850IU, Vitamin C: 29mg, Calcium: 31mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on March 16, 2018. Updated on February 8, 2023.