Leftover Corned Beef and Cabbage Soup (Easy 30-Minute Recipe)

Cozy up with a comforting bowl of leftover corned beef and cabbage soup that’s ready in just 30 minutes! This easy corned beef soup transforms your St. Patrick’s Day leftovers into a whole new meal the family will love.

Do you remember that fabulous Corned Beef Brisket that we baked recently? We said that when corned beef goes on sale we buy a large one or even two. One of the reasons is because of the leftovers. We’ve barely finished our corned beef dinner when we’ve got our taste buds wrapped around a steaming warm bowl of this Leftover Corned Beef and Cabbage Soup.

This corned beef and cabbage soup is a dish that we look forward to making any time we have leftover corned beef. It’s quick, easy, and so deliciously warming. No one will believe you used leftovers!

Why You’ll Love This Leftover Corned Beef Soup

This recipe checks all the boxes for an easy weeknight dinner:

Budget-Friendly – Uses up leftovers so nothing goes to waste. Stretches expensive corned beef into multiple meals and feeds a crowd.

Quick and Easy – Ready in just 30 minutes from start to finish. Perfect for busy weeknights when you need dinner on the table fast.

One-Pot Meal – Everything cooks together in one Dutch oven. Fewer dishes to wash means more time with your family.

Packed with Vegetables – Loaded with cabbage, carrots, and potatoes for a filling, nutritious meal that keeps you satisfied for hours.

Make-Ahead Friendly – Tastes even better the next day when flavors have time to meld together. Great for meal prep or packing for lunch.

Flexible – Works with leftover vegetables too, or you can start fresh. Use what you have on hand!

How We Make This Soup Different

Here’s our secret: we go about making our corned beef soup a little different than most recipes.

You see, John and the kids always said they didn’t like cooked cabbage. What they don’t like is wimpy, soggy, overcooked cabbage. So instead of boiling everything to death, we sauté the vegetables fresh to keep their texture and flavor.

We always have fresh cabbage, potatoes, and carrots in the refrigerator after our big St. Patrick’s Day corned beef brisket dinner. Sautéing them up fresh makes this corned beef soup absolutely delicious – full of fresh flavor and perfect textures. The vegetables stay crisp-tender instead of mushy, and everyone asks for seconds!

What You’ll Need

If you’re making corned beef just for this soup, check out our Instant Pot Corned Beef and Cabbage or Baked Corned Beef Brisket recipes. Both methods give you tender, flavorful meat perfect for leftovers.

For the Vegetables

Cabbage (4 cups, sliced thick) – We’ve always used green cabbage. We like the way it cooks up and the variety of colors with our other ingredients. There’s no reason you couldn’t use red cabbage if that’s what you have. The key is slicing it thick so it doesn’t get mushy!

Carrots (1 cup, sliced thinly) – We had some beautiful rainbow carrots but you can use what you have. Regular orange carrots work perfectly. Slice them thinly so they cook at the same rate as the other vegetables.

Potatoes (2 cups, cubed) – We use russet potatoes because they cook at about the same rate as our other ingredients and they hold their shape nicely in soup. You could use Yukon Gold as a substitute, or even red potatoes with the skins on.

Onion (1/2 onion) – We used a yellow onion. A white onion would be a good substitute. Even a sweet Vidalia onion works great.

For the Base

Beef Broth (5 cups) – Since we don’t boil our corned beef brisket, we don’t have leftover broth from cooking the meat. Using a low-sodium beef broth variety makes this soup a little better for you and lets you control the salt level. The corned beef is already pretty salty! You’ll want enough broth to cover the ingredients by about 1 inch.

Corned Beef (3 cups, cubed) – Our Baked Corned Beef or Instant Pot Corned Beef recipes make the best leftover corned beef for soup. Remove any fat and spices before dicing. You can also use thick-cut deli corned beef if you don’t have leftovers.

How to Make Corned Beef and Cabbage Soup

This easy corned beef soup comes together in about 30 minutes. Here’s how we do it:

Step 1: Sauté the aromatics. In a 5-quart pan or Dutch oven, sauté the onion and carrots over medium heat until they start to soften, about 5 minutes. You don’t want to overcook them here because they will continue to cook when you add the hot broth.

Step 2: Add everything else. Add the cabbage, potatoes, and corned beef to the pan. Pour in enough beef broth to cover the other ingredients by about 1 inch (approximately 5 cups).

Step 3: Simmer until tender. Cover with a lid and cook on low heat until the potatoes start to soften, about 20 minutes. The cabbage will wilt down and the potatoes should be fork-tender when done.

Step 4: Season and serve. Taste your soup and adjust the seasonings if needed. You probably won’t need much salt because of the corned beef. Ladle into bowls and serve with crusty bread for dipping!

That’s it! This is one of those recipes that’s so simple but tastes absolutely amazing. The fresh vegetables keep their texture, and nobody will believe you made this from leftovers.

Slow Cooker Corned Beef Soup

Want to come home to hot soup ready and waiting? Here’s how to make this leftover corned beef soup in your slow cooker:

1. Add carrots, onions, potatoes, and beef broth to your slow cooker.
2. Cook on LOW for 6-7 hours or HIGH for 3-4 hours until vegetables are almost tender.
3. During the last 30 minutes of cooking, add the sliced cabbage and cubed corned beef.
4. This keeps the cabbage from getting mushy and overcooked while the corned beef heats through perfectly.

The slow cooker method is perfect when you’re using up leftovers after St. Patrick’s Day and want dinner ready when you get home from work!

Instant Pot Instructions

You can also make this soup in your Instant Pot for even faster results:

1. Use the sauté function to cook the onions and carrots for 3-4 minutes.
2. Add broth, potatoes, and corned beef.
3. Pressure cook on high for 5 minutes.
4. Quick release the pressure, then stir in the cabbage.
5. Let it sit for 5 minutes with the lid on to wilt the cabbage, or use the sauté function for 2-3 minutes.

Tips for the Best Corned Beef Soup

Keep vegetable peels on for extra nutrition. If your vegetables are fresh, you don’t have to remove their peel. It’s a time saver and there are vitamins in that peel! Just scrub them well with a vegetable brush.

Cut ingredients uniformly. Cut up your soup ingredients so they all cook at the same rate. For example, carrots take a little longer to cook so we slice them thinly. We slice the cabbage a little thicker to prevent it from overcooking. Nothing should be cut larger than what will fit comfortably on a soup spoon. You shouldn’t have to serve your soup with a knife!

Don’t overcook the vegetables. Slightly undercook your vegetables during the sauté step. They will continue to cook in the hot soup. This is the secret to vegetables with great texture instead of mushy vegetables.

Add cabbage at the end. Adding the cabbage during the last 10 minutes prevents it from becoming that soggy, overcooked cabbage nobody likes. It stays bright and slightly crisp.

Use low-sodium broth. Since corned beef is naturally salty, starting with low-sodium broth lets you control the salt level. You can always add more, but you can’t take it away!

Save that corned beef cooking liquid. If you boiled or braised your corned beef, save that cooking liquid! You can use it in place of some of the beef broth for incredible flavor. Just be aware it’s quite salty, so start with half broth, half cooking liquid and adjust from there.

Variations and Substitutions

Not a cabbage fan? Use more potatoes and skip the cabbage entirely. You can also add other vegetables like celery, parsnips, or turnips.

Make it vegetarian. Use vegetable broth and skip the corned beef! Add white beans or chickpeas for protein.

Add more vegetables. Celery, parsnips, green beans, or peas are all wonderful additions to this soup.

Use leftover vegetables. If you want to use leftover cooked vegetables to make this corned beef and cabbage soup recipe, cut everything up into serving-sized pieces and combine them with the corned beef in a soup pot. Cover with broth and cook on medium to medium-low until everything is hot. This is perfect for using up all those St. Patrick’s Day leftovers!

Make it creamy. Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier soup. Some people love adding a dollop of sour cream to their bowl.

Add barley or grains. Pearl barley makes this soup even heartier. Add it with the potatoes and give it 30-40 minutes to cook until tender.

Storage and Reheating

Refrigerator: Leftover soup can be kept refrigerated in an airtight container for up to 3-4 days. The flavors actually get better as they sit, so this is a great make-ahead meal.

Freezer: This soup freezes beautifully! Let it cool completely, then store in freezer-safe containers for up to 3 months. Leave a little room at the top for expansion.

Thawing: To thaw frozen soup, place it in the refrigerator overnight, leave it out at room temperature for a few hours, or heat it over low heat on the stovetop, stirring occasionally.

Reheating: Soup can be reheated in the microwave (stir every minute for even heating) or warmed gently on the stovetop over medium-low heat. Add a splash of broth if it’s too thick after storing.

Frequently Asked Questions

Can I use deli corned beef instead of leftovers?

Absolutely! Pick up thick-cut deli corned beef from your grocery store’s deli counter. Have them slice it thick (about 1/4 inch), then cube it at home. You’ll need about 3 cups cubed. This is perfect when you’re craving corned beef soup but don’t have leftovers from a big dinner. It’s also great for making this soup any time of year, not just around St. Patrick’s Day.

Can I make this soup ahead of time?

Yes! This soup actually tastes better the next day as the flavors meld together. Make it a day or two ahead and store it in the refrigerator. Just reheat gently on the stove when you’re ready to serve. This makes it perfect for meal prep or for serving to guests without last-minute stress.

How do I keep the cabbage from getting mushy?

The secret is two-fold: cut the cabbage into thicker slices (about 1/2 inch wide) and add it toward the end of cooking. It only needs about 10 minutes to become tender but not soggy. If you’re using the slow cooker, add the cabbage during the last 30 minutes. Nobody likes that overcooked, mushy cabbage!

Can I freeze corned beef and cabbage soup?

Yes! This soup freezes beautifully for up to 3 months. Let it cool completely, then store in freezer-safe containers, leaving about an inch of space at the top for expansion. Thaw overnight in the refrigerator before reheating. The texture holds up great after freezing.

Can I use red cabbage instead of green?

You sure can! Red cabbage will change the color of your soup to a purple-ish hue, but it tastes just as delicious. Green cabbage is traditional and keeps the soup looking more appetizing, but use what you have on hand.

Do I need to use the corned beef cooking liquid?

I don’t use it since it’s usually saltier and has more fat in it than I want, so I use beef broth for extra flavor.

How can I make this soup heartier?

There are lots of ways to bulk up this soup:

• Add more potatoes (try adding 2-3 extra potatoes)
• Include pearl barley (add it with the potatoes and cook 30-40 minutes)
• Add extra vegetables like celery, parsnips, or turnips
• Stir in some white beans during the last 5 minutes
• Add egg noodles or small pasta shapes

Can I make this in my Instant Pot?

Yes! Follow the Instant Pot instructions in the recipe above. The pressure cooker method is great when you’re short on time. Just be sure to add the cabbage after pressure cooking so it doesn’t turn to mush.

How do I know when the soup is done?

The soup is done when the potatoes are fork-tender and the cabbage has softened but still has a little bite to it. The potatoes should be completely cooked through – test them with a fork. If the fork slides in easily, they’re done. The cabbage should be wilted and tender but not mushy.

What’s the best potato for this soup?

We love russet potatoes because they hold their shape well and cook at the same rate as the other vegetables. Yukon Gold potatoes are also excellent – they’re buttery and creamy. Red potatoes work great too, especially if you leave the skins on for extra nutrition and color. Avoid waxy potatoes that might get too soft.

Can I use leftover cabbage from St. Patrick’s Day dinner?

If your leftover cabbage is still somewhat firm, you can use it! Just add it during the last 5 minutes of cooking since it’s already partially cooked. If it’s very soft already, you might want to use fresh cabbage instead to avoid mushy vegetables in your soup.

Ready to Make It?

I hope you enjoyed this delicious recipe as much as we do! This leftover corned beef and cabbage soup is one of our favorite ways to use up St. Patrick’s Day leftovers and turn them into a whole new meal the family loves.

Drop me a comment below and let me know how it turned out, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐ Your comments and ratings help others decide if this recipe is for them too!

More Leftover Corned Beef Recipes

Looking for more ways to use leftover corned beef? Try these delicious recipes:

• Corned Beef Au Gratin – Cheesy potatoes loaded with chunks of corned beef. You could not pick a better meat to use in cheesy potatoes than leftover corned beef!
• Corned Beef Breakfast Casserole – Perfect for using up leftovers at breakfast or for dinner. This hearty casserole combines corned beef with hashbrowns, eggs, and cheese.
• Corned Beef Sandwich with Cabbage Slaw – A sweet mustard sauce and crunchy caraway slaw make this the best corned beef sandwich ever. Especially when you put it on Sourdough Rye Bread or Pumpernickel!

More Hearty Soup Recipes

We’re soup lovers and you can find all of our soup recipes on our Soup Recipe page. Here are some favorites:

• Hamburger Vegetable Soup – Another quick one-pot soup ready in 30 minutes
• Ham and Bean Soup – Perfect for using up holiday ham leftovers
• Easy Vegetable Beef Soup – A classic comfort food soup
• Healthy Cream of Roasted Vegetable Soup – Creamy but dairy-free

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Originally shared March 8, 2021 – Updated February 2, 2026. Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.