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corned beef and cabbage soup close up
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5 from 7 votes

Leftover Corned Beef and Cabbage Soup

Leftover Corned Beef and Cabbage Soup
Prep Time15 mins
Cook Time35 mins
Course: Appetizer, dinner, Soup
Cuisine: American, Irish
Servings: 4
Calories: 281kcal
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

  • Heat olive oil in large Dutch oven or stockpot over medium heat. Add carrots celery and onions and sauté about 5 to 7 minutes. Add corned beef And sauté about three minutes. Add corned beef stock, and water, chicken broth, salt, pepper, Italian seasoning thyme, and potatoes. Bring to a boil then cover and simmer for 15 minutes until potatoes are tender. Once potatoes are tender add cabbage and cook uncovered 10 minutes until Cabbage is at desired tenderness.

Nutrition

Calories: 281kcal