Corned Beef and Cabbage Soup with Leftovers

3/4 angle of a bowl of corned beef soup with cabbage, carrots, and potatoes.

4.93 from 14 votes

Corned Beef and Cabbage Soup with Leftovers

Turn leftover corned beef into this easy, hearty Corned Beef and Cabbage Soup in just 30 minutes! Perfect for St. Patrick's Day leftovers or any time you want a warm, comforting bowl. No one will believe you used leftovers!

Prep Time 10

Cook Time 25

Total Time 35

Servings

Author Julie Menghini

Ingredients

US Customary - Metric

4 cups cabbage sliced thick
2 cups potatoes cubed
1 cup carrots sliced thinly
½ onion
3 cups cooked corned beef cubed (remove fat and spices before dicing)
5 cups beef broth

Instructions

In a 5 quart pan or dutch oven, saute the onion and carrots until they start to soften, about 5 minutes.
Add cabbage, potatoes, and corned beef. Add enough beef broth to cover the other ingredients by about 1 inch.
Cover with a lid and cook on low until potatoes start to soften, about 20 minutes.

Notes

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 with a vegetable brush.
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 on a soup spoon. You shouldn't have to serve a knife with your soup!
Slightly undercook your vegetables. They will continue to cook in the soup.
Slow Cooker: Add carrots, onions, potatoes, and broth to slow cooker. Cook on LOW 6-7 hours or HIGH 3-4 hours. Add cabbage and corned beef during the last 30 minutes.
Instant Pot: Sauté onions and carrots 3-4 minutes. Add broth, potatoes, and corned beef. Pressure cook HIGH 5 minutes. Quick release, stir in cabbage, and let sit 5 minutes.
Using deli corned beef: No leftovers? Use thick-cut deli corned beef instead. You'll need about 3 cups cubed.
Storage: Soup should be stored in the refrigerator for up to 3-4 days and can be frozen for up to 3 months.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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