After St. Patricks day dinner you are going to love this easy healthy corned beef and cabbage soup recipe here. Unlike our other Leftover Corned Beef Soup this one is made on the stove top without cream so it is a low calorie high protein one pot meal option.
Our healthy corned beef soup with cabbage and carrots is easy to make and delicious. Made in a soup pot, slow cooker or Instant Pot shared. Best one pot meal to make after the holidays with lots of vegetables and chicken stock. (affiliate links present)
Leftover Corned Beef and Cabbage Soup
Let’s say you made Dutch Oven Corned Beef and Cabbage on the big day but didn’t have as many guests as you thought you would. The meat is just so amazing that you cannot imagine throwing any of it away, I get it. I am the same way which is why I have created this recipe with leftover corned beef here.
If you wanted to make a thicker sauce for this Cabbage Stew you could certainly whisk some cornstarch into heavy whipping cream and fold that in when you add the meat. We are going for a healthy soup this go around with just the flavors of the vegetables and proteins.
Leftover Corned Beef Recipe
If you wanted to really enhance the overall flavor of this dish you could add a pinch more of our Corned Beef Spice Recipe too. There should already be some left on the meat but I know, you just can’t get enough sometimes.
- About 2 cups of diced cooked Corned Beef in the Oven that had been saved from the night or two before.
- 1 tbsp olive oil
- Minced garlic
- 3 carrots peeled and diced
- Celery diced
- 4 c chicken broth
- 2 c water
- 2 potatoes diced
- 1 tsp thyme
- This is How Long to Boil Cabbage if you want to do it separately, or for timing purposes in regards to how quickly it gets tender – not long
I will say that I would not make this with Canned Corned Beef as it will break apart with the hot broth over medium high heat.
Healthy Corned Beef Soup
For years we just tuck with our good old fashioned Homemade Corned Beef Hash, and that was it. I won’t say that isn’t enough because with 2 different methods it is beyond amazing for breakfast or dinnertime.
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
- Add the carrots and celery to the pot, cooking for an additional 5 minutes until they begin to soften.
- Pour in the liquid (chicken broth, beef broth, or reserved cooking liquid) along with 2 cups of water. Add the diced potatoes, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes cooking time or until the potatoes are tender.
- Add the corned beef leftovers, chopped cabbage, and continue simmering for an additional 10 minutes to allow the flavors to meld together and cabbage to get as tender as you’d like. Taste and adjust seasoning if needed
If you are looking to add to your repertoire of Leftover Corned Beef Recipes, this is a great one. I will share a few other tips below but you can jump to recipe and get started if you are already ready. Nutritional facts listed there too with calories and saturated fat though that will vary depending on the cut you used.
Corned Beef Soup Recipe
Save it in a jar once cooled, in the fridge to use the next day or two to make our corned beef soup here! You will give your second day dish way more flavor with the liquid from the initial pot where it was made.
If you want to make this faster in an Instant Pot with more of a tomato (thicker) base, follow our Pressure Cooker Cabbage Soup here. Instead of using sausage add your leftovers and you are good to go that way. In a slow cooker you would follow these same directions but on low heat for 6 hours. Add last 2 ingredients at the end for about 20 minutes or until leaves are tender.
If you have some more left, the next day I would suggest making a Leftover Corned Beef Sandwich with it so nothing ever goes to waste. Eat every bite and don’t wait until this March holiday to make it either. We make it year round it is just so good.
Corned Beef and Cabbage Soup
Equipment
- 1 dutch oven or large pot
- 1 cutting board
- 1 knife
Ingredients
- 1 tbsp olive oil
- 2 tbsp minced garlic
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 4 c chicken broth
- 2 c water
- 2 potatoes, diced
- 1 tsp thyme
- 2 c corned beef, precooked, diced
- 2 c cabbage, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes. Add the carrots and celery to the pot, cooking for an additional 5 minutes until they begin to soften.
- Pour in the liquid (chicken broth, beef broth, or reserved cooking liquid) along with 2 cups of water. Add the diced potatoes, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes or until the potatoes are tender.
- Stir in the chopped leftover corned beef, chopped cabbage, and continue simmering for an additional 10 minutes to allow the flavors to meld together and cabbage to get as tender as you'd like. Taste and adjust seasoning if needed
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
