This Leftover Corned Beef and Cabbage Soup is a heartwarming dish that brings together the flavors of a traditional Irish meal in a comforting bowl of soup. Whether you’re looking for a way to repurpose your St. Patrick’s Day leftovers or simply craving a hearty meal, this recipe is a delicious solution. With options to make it gluten-free and adaptable for a slow cooker, it’s a versatile recipe that everyone can enjoy.
Why You’ll Love This Recipe
- Irish-Inspired Comfort: This soup is inspired by the traditional Irish dish of corned beef and cabbage, making it perfect for celebrating St. Patrick’s Day or enjoying any time you crave those classic flavors.
- Perfect for Leftovers: Got leftover corned beef? This recipe transforms it into a new, satisfying meal, reducing waste and maximizing flavor.
- Gluten-Free Option: By using gluten-free broth and verifying that all other ingredients are gluten-free, you can easily make this soup suitable for gluten-free diets.
- Slow Cooker Friendly: This recipe can be adapted for a slow cooker, making it a convenient option for those busy days when you want a hands-off cooking approach.
- Hearty and Filling: Packed with tender corned beef, cabbage, and potatoes, this soup is both comforting and filling, ideal for a cozy dinner.
Ingredients
Ingredients
- 1 Pound Leftover Cooked Corned Beef Shredded
- 4 Cups Corned Beef Stock from Cooking Corned Beef.
- 2 Cups Water
- 1 Cup Chicken Broth
- 2 Carrots Cut Into 1 inch Rounds
- 2 Stalks Celery Cut into 1 inch Pieces
- 1 Onion Chopped
- 3 to 4 Red Potatoes Cubed
- 1/2 Head of Green Cabbage Chopped
- 1/2 tsp. Salt
- 1/2 tsp Pepper
- 1/2 Tbsp. Italian Seasoning
- 1 tsp. Thyme
- 1 Tbsp. Olive Oil
How to Make Corned Beef and Cabbage Soup
- Step 1: Sauté onions, carrots, and garlic.
- Step 2: Add broth, corned beef, cabbage, and potatoes.
- Step 3: Simmer for 20 minutes.
- Step 4: Serve hot, garnished with parsley.
Stovetop Instructions
- Sauté Vegetables: Heat olive oil in a large Dutch oven or stockpot over medium heat. Add the carrots, celery, and onions, and sauté for about 5 to 7 minutes until the vegetables begin to soften.
- Add Corned Beef: Stir in the shredded corned beef and sauté for an additional 3 minutes to allow the flavors to meld.
- Add Liquids and Seasonings: Pour in the corned beef stock, water, and chicken broth. Add the salt, pepper, Italian seasoning, thyme, and potatoes. Bring the mixture to a boil.
- Simmer: Once boiling, cover the pot, reduce the heat, and let it simmer for about 15 minutes, or until the potatoes are tender.
- Add Cabbage: Stir in the chopped cabbage and cook uncovered for an additional 10 minutes, or until the cabbage reaches your desired tenderness.
- Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Enjoy!
Slow Cooker Instructions
- Prepare the Ingredients: Sauté the vegetables (onion, carrot, and garlic) in a pan as described above.
- Transfer to Slow Cooker: Add the sautéed vegetables, leftover corned beef, cabbage, potatoes, beef broth, and bay leaf to the slow cooker.
- Cook: Set the slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.
- Finish: Once done, season with salt and pepper to taste, then garnish with fresh parsley before serving.
Instant Pot Instructions
- Sauté the Vegetables: Use the sauté function on the Instant Pot to sauté the onion, carrot, and garlic in a bit of oil until softened, about 5 minutes.
- Add the Ingredients: Add the beef broth, bay leaf, leftover corned beef, cabbage, and potatoes to the Instant Pot.
- Cook: Secure the lid and set the Instant Pot to cook on high pressure for 10 minutes.
- Natural Release: Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Serve: Open the lid, season with salt and pepper, and garnish with fresh parsley before serving.
Quick Tips for the Best Corned Beef and Cabbage Soup
- Use fresh, high-quality ingredients for the best flavor.
- Simmer the soup slowly to allow the flavors to meld together.
- Add fresh herbs like parsley or dill just before serving for a bright, fresh taste.
Variations
- Add Leeks: For a milder, slightly sweet flavor, consider adding sliced leeks to the soup. Sauté them along with the other vegetables for a delicious twist.
- Include Grains: Incorporate grains like farro or barley to add a hearty texture to the soup. This variation not only makes the soup more filling but also adds a nutty flavor that complements the corned beef.
- Spicy Version: For a spicy kick, add a diced jalapeño or a dash of red pepper flakes. You can also include a splash of hot sauce at the end to taste.
- Gluten-Free Option: Ensure the broth you use is gluten-free, and skip any ingredients like farro that contain gluten. You can substitute with a gluten-free grain like quinoa if desired.
Substitutions and Pairing
Substitutions
- Corned Beef: If you don’t have leftover corned beef, you can use cooked ham or bacon as a substitute. Both will provide a savory flavor that works well in this soup.
- Potatoes: Sweet potatoes or even cooked rice can be used instead of regular potatoes. For a low-carb option, use cauliflower florets.
- Broth: Chicken broth can replace beef broth if that’s what you have on hand. Vegetable broth works well for a lighter, vegetarian option.
Pairing Ideas
- Crusty Bread: Serve the soup with a warm, crusty baguette or sourdough bread to soak up the rich broth. For a special touch, you can lightly toast the bread and rub it with garlic.
- Sour Cream and Sauerkraut: A dollop of sour cream and a spoonful of sauerkraut added on top of the soup brings a tangy, creamy contrast that pairs beautifully with the savory flavors of the corned beef.
- Cheese Toast: Pair the soup with cheesy garlic toast or a grilled cheese sandwich for a comforting combination. The melty cheese complements the hearty soup perfectly.
- Salad: A simple green salad with a light vinaigrette can balance the richness of the soup. Consider a salad with ingredients like arugula, apples, and walnuts to add a fresh, crunchy contrast.
- Beverages: Pair the soup with a robust beer, such as a pale ale or stout, which complements the flavors of the corned beef. Alternatively, a glass of dry white wine or even a light red wine like Pinot Noir can work well.
- Irish Soda Bread: For a traditional touch, serve the soup with slices of homemade or store-bought Irish soda bread, which has a dense texture that pairs well with the soup’s broth.
- Dessert Idea: To round off the meal, consider serving a light dessert like lemon bars or apple crumble, which provide a sweet contrast to the savory soup.
Storage
To store the leftover soup, allow it to cool completely before transferring it to airtight containers. The soup can be stored in the refrigerator for up to 4 days.
Reheating Instructions
Stovetop
• Place the soup in a pot over medium heat, stirring occasionally until it’s heated through.
Microwave
• Reheat in a microwave-safe bowl, covered, in 1-2 minute intervals, stirring in between, until hot.
Reheating Soup Using the Steam Function on an Instant Pot:
- Add the Soup to the Instant Pot: Pour your leftover soup into the Instant Pot insert. If the soup is thick or has solid ingredients that might stick, add a small amount of water or broth to the bottom of the pot to create steam.
- Set to Steam: Place the lid on the Instant Pot and ensure the valve is set to the “Sealing” position.
- Select the Steam Function: Set the Instant Pot to the Steam function. You can set the time for about 3-5 minutes, depending on the quantity of soup. This will gently reheat the soup with steam, which helps maintain the texture and flavor of the ingredients.
- Quick Release: Once the time is up, perform a quick release by carefully turning the valve to “Venting.” Open the lid once the steam is fully released.
- Serve: Stir the soup and check the temperature. If it’s not heated through, you can repeat the process for another 1-2 minutes or use the sauté function for a quicker reheat.
This method is particularly useful for reheating soups with delicate vegetables or ingredients that you don’t want to become overcooked. It also helps to avoid the soup sticking to the bottom, which can sometimes happen with the Sauté function.
Nutritional Information (Per Serving)
- • Calories: 220
- • Protein: 12g
- • Carbohydrates: 18g
- • Fat: 10g
- • Fiber: 3g
- • Sodium: 750mg
FAQ
Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers. It will keep in the freezer for up to 3 months.
To reheat, you can use the microwave, stovetop, or Instant Pot. For the stovetop, place the soup in a pot over medium heat, stirring occasionally until heated through. In the microwave, reheat in a microwave-safe bowl, covered, in 1-2 minute intervals, stirring in between, until hot. For the Instant Pot, you can use the Sauté function or the Steam function to gently reheat the soup.
Yes, you can use the Instant Pot to reheat the soup using either the Sauté or Steam function. The Sauté function is quicker, while the Steam function gently reheats the soup without overcooking.
This soup pairs wonderfully with crusty bread, a simple green salad with vinaigrette, or traditional Irish soda bread. You could also serve it with cheese toast or a grilled cheese sandwich for a comforting combination.
Yes, you can adapt this recipe for both the slow cooker and Instant Pot. For the slow cooker, sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours. For the Instant Pot, use the sauté function for the vegetables, then cook on high pressure for 10 minutes with a natural release.
This soup can be made gluten-free by using a gluten-free broth and ensuring that all other ingredients are gluten-free. Double-check any store-bought ingredients like broth or seasoning mixes.
To thicken the soup, you can mash some of the potatoes directly in the pot, or create a slurry by mixing a tablespoon of cornstarch with water and stirring it into the soup. Allow it to simmer until it thickens to your desired consistency.
Yes, you can make this soup a day or two in advance. The flavors often develop and improve after sitting in the fridge. Just reheat it gently on the stovetop, microwave, or Instant Pot before serving.
You can add other root vegetables like parsnips, turnips, or sweet potatoes for a different flavor profile. Leeks and celery also make great additions.
To reduce sodium, use a low-sodium broth and rinse the corned beef thoroughly before adding it to the soup. You can also control the salt added during cooking and avoid using overly salty condiments.
More Recipes to Enjoy.
Jamaican Steamed Cabbage
Air Fryer Toast
Kitchen Essentials for Making Corned Beef and Cabbage Soup
Dalstrong Carving Knife
Organic Chicken Broth Base
John Boos Maple Cutting Board
FreshJax Organic Italian Seasoning Blend
Leftover Corned Beef and Cabbage Soup
Ingredients
- 1 Pound Leftover Cooked Corned Beef Shredded
- 4 Cups Corned Beef Stock from Cooking Corned Beef.
- 2 Cups Water
- 1 Cup Chicken Broth
- 2 Carrots Cut Into 1 inch Rounds
- 2 Stalks Celery Cut into 1 inch Pieces
- 1 Onion Chopped
- 3 to 4 Red Potatoes Cubed
- 1/2 Head of Green Cabbage Chopped
- 1/2 tsp. Salt
- 1/2 tsp Pepper
- 1/2 Tbsp. Italian Seasoning
- 1 tsp. Thyme
- 1 Tbsp. Olive Oil
Instructions
Stovetop Instructions
- 1. Sauté the Vegetables: In a large pot, heat a little oil over medium heat. Add the onion, carrot, and garlic. Sauté until the vegetables are softened, about 5 minutes.2. Add Broth and Seasoning: Pour in the beef broth, and add the bay leaf. Bring the mixture to a boil.3. Simmer: Add the leftover corned beef, cabbage, and potatoes to the pot. Reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld together.4. Serve: Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley. Enjoy!
Slow Cooker Instructions
- 1. Prepare the Ingredients: Sauté the vegetables (onion, carrot, and garlic) in a pan as described above.2. Transfer to Slow Cooker: Add the sautéed vegetables, leftover corned beef, cabbage, potatoes, beef broth, and bay leaf to the slow cooker.3. Cook: Set the slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.4. Finish: Once done, season with salt and pepper to taste, then garnish with fresh parsley before serving.
Instant Pot Instructions
- 1. Sauté the Vegetables: Use the sauté function on the Instant Pot to sauté the onion, carrot, and garlic in a bit of oil until softened, about 5 minutes.2. Add the Ingredients: Add the beef broth, bay leaf, leftover corned beef, cabbage, and potatoes to the Instant Pot.3. Cook: Secure the lid and set the Instant Pot to cook on high pressure for 10 minutes.4. Natural Release: Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.5. Serve: Open the lid, season with salt and pepper, and garnish with fresh parsley before serving.
