Repurpose leftover corned beef into a completely new meal that’s simple, savory, and satisfying.
Right before St. Patrick’s Day, grocery stores are stocked with corned beef. Restaurants advertise corned beef and cabbage meals. Families make trays of the entrée for get-togethers—and for the leftovers. This corned beef and cabbage soup recipe goes one step beyond the typical Reuben sandwiches and corned beef hash that come from those leftovers. It delivers all the familiar savory, tangy, and earthy flavors you love with the added comfort of steamy broth.
And if you’re over this dish because you’ve eaten those leftovers every day for a week, you really need this recipe—to freeze for super-easy future meals. Next month, when you are too tired to cook, you can pull out a container or two and reheat them for effortless weekday lunches or dinners.
I found it’s best to trim away any fat from the corned beef before adding it to the pot. That’ll prevent unappetizing chewy bits and an unappealing surface layer of grease from tarnishing your soup.
I love making this dish in the early fall, with the first chill dispelling summer’s heat. It reminds me of that hopeful early spring feeling I get amid St. Patrick’s Day festivities. Don’t be surprised if your family loves this soup so much that they ask for it next year instead of traditional corned beef and cabbage.
How to make this soup with uncooked corned beef
What happens when you don’t have cooked corned beef but still want to make this soup? You have two options. One: Go to the deli and buy some cooked corned beef. Two: Make it from scratch.
If you decide to make it from scratch, start by following step one of this recipe, then add your garlic, as directed in the first part of step two. Next, add the uncooked meat and any seasoning packet that comes with the corned beef to the pot. Add six cups of water instead of the beef broth—you’ll get the flavoring as the meat simmers—and the bay leaves to the pot. Then let it simmer, covered, until the meat is fork-tender, typically about three hours.
Remove the meat to a cutting board, chop or shred it, and return it to the pot. Taste the broth. If desired or needed, add a little beef broth to deepen the flavors. Add the potatoes and increase the heat until the liquid comes to a boil. Lower the heat, cover the pot, and simmer for 15 minutes. Add the cabbage, salt, and pepper (if desired), and cook until the cabbage is tender, about an additional 20 minutes.
How do I store leftovers?
Allow leftover corned beef and cabbage soup to cool before refrigerating in airtight containers for up to 4 days. Once refrigerated, it can then be frozen in freezer-safe containers or zippered bags for up to 3 months. It’s best to defrost the frozen soup in the refrigerator overnight. Reheat in a pot on the stovetop over medium heat or in the microwave in 30-second intervals until the soup is piping hot.
Serving suggestions
Before using your leftover corned beef to make Reuben Egg Rolls, consider turning it into this delicious corned beef and cabbage soup, which pairs perfectly with toasted Muffuletta Bread. You don’t need much else for a complete meal, but I do love serving it with this Pickled Beets Recipe and these Pickled Green Beans. There’s something about the crunchiness of these pickled veggies that goes so well with the soup.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 large carrots peeled and sliced
- 3 celery ribs chopped
- 4 garlic cloves minced
- 6 cups low-sodium beef broth
- 2 bay leaves
- 2 large potatoes peeled and diced
- 1 pound cooked lean corned beef cubed or shredded
- 1 small head green cabbage cored and chopped
- Salt and pepper to taste
- Fresh parsley chopped, for optional garnish
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables soften, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute. Pour in the beef broth, add the bay leaves and diced potato, and bring the mixture to a boil.
- Reduce the heat, cover the pot, and simmer until the potatoes begin to soften, about 15 minutes. Add the corned beef and chopped cabbage, then continue simmering until the cabbage is tender and the meat is warmed through, about 20 minutes. If needed, add more broth to the soup.
- Taste the soup and season with salt and pepper as needed. Serve hot, garnished with fresh parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment