Put a little Irish in your soup!
You can tell St. Paddy’s Day is on its way, because the store circulars are full of sales for those three great Irish favorites: corned beef, cabbage, and potatoes. And really, these three foods are all you need to serve up a great Irish meal (like, for example, my FAMOUS Crockpot Corned Beef and Cabbage).
There’s only one problem: the leftovers. What do you do with the rest of that big slab of corned beef and that ten-pound sack of potatoes?
Well, don’t worry! This problem is actually no problem at all, because the leftovers from your St. Patrick’s Day dinner can be the start of a hot, meaty soup that’s perfect for a chilly March day. All you need to add is some basic soup fixins-chicken broth, onions, carrots, and such. And the soup is really easy to put together: veggies into the pot first, then broth, then meat, and half an hour later, you’re ready for the Eating of the Green.
But what if, by some chance, you didn’t serve up corned beef and cabbage for St. Paddy’s? No problem there either. This soup works just as well with corned beef from the deli, any time of year.
Corned Beef and Cabbage Soup
- 2 Tablespoons butter
- 1 medium onion, diced
- 2-3 cloves of garlic, minced
- 1/2 cup celery, chopped
- 2 cups carrot, chopped
- 2 bay leaves
- 2-3 sprigs of fresh thyme
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups potatoes, diced
- 4 cups cabbages, roughly chopped
- 8 cups low sodium chicken broth
- 1/2 lb cooked corned beef, sliced in to thin pieces
- In a large soup pot, heat butter over a medium heat. Add in onion, garlic, celery, carrots, bay leaves, thyme, salt and pepper. Saute, stirring frequently, until veggies are tender, about 5 minutes.
- Stir in chicken broth cabbage and potatoes. Cover and bring to a boil. Reduce heat to medium-low and continue to simmer covered for 20 minutes, or until potatoes are tender.
- Uncover and stir in corned beef and simmer, uncovered, for 10 more minutes. Before serving, make sure to strain out your thyme sprigs and bay leaves. Add more salt/pepper to taste.
Here are more soup recipes we love!
- Instant Pot Creamy Chicken Wild Rice Soup
- Italian Tortellini Soup
- The Best Instant Pot Beef Stew
- Loaded Crockpot Hash Brown Potato Soup
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Corned Beef and Cabbage Soup
Ingredients
- 2 Tablespoons butter
- 1 medium onion diced
- 2-3 cloves of garlic minced
- 1/2 cup celery chopped
- 2 cups carrot chopped
- 2 bay leaves
- 2-3 sprigs of thyme
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups potatoes diced
- 4 cups cabbages roughly chopped
- 8 cups low sodium chicken broth
- 1/2 lb cooked corned beef sliced in to thin pieces
Instructions
- In a large soup pot, heat butter over a medium heat. Add in onion, garlic, celery, carrots, bay leaves, thyme, salt and pepper. Saute, stirring frequently, until veggeis are tender, about 5 minutes.
- Stir in chicken broth cabbage and potatoes. Cover and bring to a boil. Reduce heat to medium-low and continue to simmer covered for 20 minutes, or until potatoes are tender.
- Uncover and stir in corned beef and simmer, uncovered, for 10 more minutes. Before serving, make sure to strain out your thyme sprigs and bay leaves.
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Post updated October 2020
Kaylene @ The Links Site says
This looks really nice. We love our corned beef, can’t wait to try making this corned beef soup!
Corey says
Thanks Kaylene! I hope you love it 🙂
Bill Yeman says
thanks a lot!