This corned beef cabbage soup features leftover corned beef, tender cabbage, and other hearty root vegetables simmered in a flavorful stout beer and beef broth.
Those corned beef leftovers are calling! If you made a corned beef dinner this past weekend for St. Patrick’s Day, I’ve got the ultimate leftover revamp for you today.
This soup is just about as simple as it gets since we’re relying on leftover cubed corned beef for the protein, a base of savory beef broth, and a mess of hearty vegetables including carrots, potatoes, and lots of cabbage.
One pot and 35 minutes later and we’ve got a hunk of bread’s new best friend ready and waiting for diving into.
This Cabbage Soup Features…
- Soft carrots, onion, and potatoes
- Tender chopped green cabbage
- Juicy corned beef cubes
- A rich and flavorful stout beef broth
Making the Cabbage Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Yellow onion
- Carrot
- Garlic
- Rosemary
- Thyme
- Stout beer
- Beef broth
- Corned beef
- Cabbage
- Russet potatoes
- Bay leaf
Tips for Perfect Cabbage Soup
- Cut vegetables in uniform size – aim for thin 1/4-inch coins for the carrot and 1/2-inch cubes for the potatoes. The cabbage just needs to be coarsely chopped into bite-sized pieces.
- Deglaze pot with beer – this will release any flavorful browned bits on the bottom of pot.
- Simmer soup 15-20 minutes – this simmer time builds flavor in the broth and will cook the vegetables until perfectly tender.
Recipe Variations
Try these ideas for a different twist on this soup.
- Use another meat – try diced ham, chicken, or turkey in place of the corned beef.
- Try other root vegetables – parsnips, turnips, or sweet potatoes will all work great in this soup.
- Skip the beer – replace the stout beer with 1/2 cup additional beef broth and 1 tablespoon white wine vinegar.
Storing and Freezing Soup
This soup stores well in refrigerator up to 6 days. Reheat leftovers in individual servings in microwave 2-3 minutes or over medium heat on stovetop for larger portions.
To freeze soup, allow to cool completely then store in a freezer-safe container, leaving about an inch of open air on top, and freeze up to 2 months. Thaw completely in refrigerator before reheating or reheat from frozen over low heat on stovetop.
This is exactly the kind of soup I crave this time of year when we’re in the awkward weather stage between winter and spring and I think you’ll quickly agree after one bowl! The corned beef and cabbage are so hearty and make this soup so warm and filling.
Trust me, this is one leftover revamp no one will complain about!
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Try these other cozy soups next!
Instant Pot Corned Beef Cabbage Soup
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Ingredients
- 1 tablespoon vegetable oil
- 1 large yellow onion, finely diced
- 1 large carrot, sliced into 1/4-inch thick coins
- 3 medium cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 cup stout beer (or additional beef broth)
- 6 cups beef broth
- 2 cups leftover corned beef, cut into 1/2-inch cubes
- 4 cups coarsely-chopped green cabbage
- 2 medium (about 1/2 lb) russet potatoes, peeled and cut into 1/2-inch cubes
- 1 dried bay leaf
- Salt and pepper to taste
- Bread for serving
Instructions
- Heat a medium pot or Dutch oven over medium-high heat. Add 1 tablespoon oil and swirl to coat bottom. Add onion and carrot and saute 3-5 minutes until onions are translucent. Add garlic, rosemary, and thyme and cook 1 additional minute until fragrant.
- Deglaze pot by pouring beer (or beef broth) into pot and use a wooden spoon to scrape up any browned bits. Add beef broth, corned beef, cabbage, potatoes, bay leaf, seared corned beef, and salt and pepper to taste to pot and bring to a simmer over medium-high heat.
- Reduce heat to medium-low, cover pot, and allow soup to simmer 10-15 minutes until vegetables are tender, stirring occasionally.
- Remove soup from heat and discard bay leaf. Season soup with additional salt and pepper to taste if needed and serve warm with bread. Enjoy!
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