Leftover Corned Beef and Cabbage Soup

This post is sponsored by the Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

corned beef and cabbage soup with text overlay


 

Onion, parsnip, carrots, garlic, fresh herbs, tomato, cabbage, pearled barley and tender brisket… all in a soup! What could be a better recipe for leftover corned beef than leftover corned beef and cabbage soup?

Leftover Corned Beef and Cabbage Soup is the best way to make another full meal from your Irish feast. Tender brisket soup loaded with vibrant veggies make this a winner all year round, not just St. Patrick’s Day.

If you are like my family, the only time of year you eat corned beef is St. Patrick’s Day. Which is really a shame because it is so darn good! And if you are also like my family, you make WAY too much because beef briskets are usually huge!

crspoon holding corned beef and cabbage soup

What to do with leftover corned beef?

Most people just reheat or make a delicious corned beef sandwich, but you can also make Leftover Corned Beef and Cabbage Soup!

This recipe transforms corned beef into a colorful and hearty meal packed with vegetables like parsnips, carrots and tomatoes.

corned beef and cabbage soup in a serving bowl

While the recipe calls for one pound of corned beef, you can use anything from 1/2 pound to 2 pounds, it just depends on what you have on hand and how meaty you prefer your soup. You can even use your previously cooked carrots, potatoes and cabbage!

However, I’m not a huge fan of re-cooked vegetables and like them to have a little snap, so I like to start with fresh veggies.

While my Leftover Corned Beef and Cabbage Soup doesn’t use potatoes, feel free to add fresh potatoes along with the first round of veggies or leftover potatoes at the very end to reheat.

close up of beef and cabbage soup

I merged my corned beef soup with a beef and barley recipe that I love. Barley is one of those ancient grains that is so underutilized, but tastes great, has a fabulous texture and is so good for you.

The health benefits of barley include being high in fiber, thus aiding in weight regulation, digestion and blood sugar levels and also high in antioxidants, vitamins and minerals.

Leftover Corned Beef and Cabbage Soup is the best way to make another full meal from your Irish feast packed with vibrant veggies and seasoning. #cornedbeefsoup #leftovercornedbeefrecipes #easysouprcipes www.savoryexperiments.com

Tools for making Corned Beef Soup:

Dutch Oven– every kitchen should have one! They are heavy. They are expensive. They are worth it!

Wood cutting board – wood won’t dull your knives like plastic and if treated properly, has natural antimicrobial properties.

Good knife – Global is my favorite! They are worth the price, I promise. I am kind of obsessed with them and store them tucked away so no one else can use them. Including hubby. Hands off my good stuff!

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Leftover Corned Beef and Cabbage Soup is the best way to make another full meal from your Irish feast packed with vibrant veggies and seasoning. #cornedbeefsoup #leftovercornedbeefrecipes #easysouprcipes www.savoryexperiments.com
corned beef and cabbage soup in a serving bowl

Leftover Corned Beef and Cabbage Soup

4.78 from 9 votes
Leftover Corned Beef and Cabbage Soup is the best way to make another full meal from your Irish feast. Tender brisket and loaded of vibrant veggies make this a winner all year round, not just St. Patrick’s Day. 
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6

Equipment

Ingredients

Instructions

  • In a large pot or Dutch oven, heat light olive oil. Add onion, parsnip, carrot and garlic. Saute until slightly soft.
  • Remove all vegetables from the pot to a bowl, set aside. Don’t worry about all the little bits and pieces, a few left won’t be a problem.
  • Without wiping it out, add vegetable or chicken broth, thyme leaves, kosher salt, ground pepper, bay leaves and barley to the pot. Cover pot and simmer for 30 minutes.
  • Add sauteed vegetables back to soup, increase heat to medium-high heat. Cook for 5 minutes.
  • Add cabbage, tomato, corned beef and lemon juice. Continue to cook for 3 minutes, or until beef is heated.
  • Ladle into soup bowls and serve.
  • If you’ve tried this recipe, come back and let us know! 

Nutrition

Calories: 272 kcal, Carbohydrates: 21 g, Protein: 14 g, Fat: 14 g, Saturated Fat: 4 g, Cholesterol: 40 mg, Sodium: 2284 mg, Potassium: 783 mg, Fiber: 4 g, Sugar: 4 g, Vitamin A: 3625 IU, Vitamin C: 63 mg, Calcium: 63 mg, Iron: 2.7 mg
Author: Jessica Formicola
Calories: 272
Course: Main Course, Main Dish, Soup
Cuisine: Irish
Keyword: cabbage soup, corned beef and cabbage soup, leftover corned beef recipes
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!

Read More About Jessica

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Questions and Reviews

  1. 5 stars
    This soup looks so light and fantastic. It’s so healthy too and bonus… it’s easy to make. I can’t wait to give it a try. I just saved the recipe. Thanks!