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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


  • 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


  • 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.


Calories: 281kcal