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corned beef and cabbage soup close up
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4.77 from 13 votes

Leftover Corned Beef and Cabbage Soup

Leftover Corned Beef and Cabbage Soup
Prep Time15 minutes
Cook Time35 minutes
Course: Appetizer, dinner, Soup
Cuisine: American, Irish
Servings: 4
Calories: 220kcal
Author: Matt Freund

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.

Nutrition

Calories: 220kcal | Carbohydrates: 18g | Protein: 12g | Fat: 10g | Sodium: 750mg | Fiber: 3g