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Corned Beef and Cabbage Soup - Great way to use up corned beef leftovers! -- FamilyFreshMeals.com --
5 from 1 vote

Corned Beef and Cabbage Soup

Here's the perfect use for your leftover corned beef and cabbage. The whole family will love this Corned Beef and Cabbage Soup recipe.
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  • 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


  • 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.

Nutrition Information:

Calories: 222kcal (11%)Carbohydrates: 25g (8%)Protein: 17g (34%)Fat: 8g (12%)Saturated Fat: 4g (20%)Cholesterol: 30mg (10%)Sodium: 614mg (26%)Potassium: 820mg (23%)Fiber: 4g (16%)Sugar: 5g (6%)Vitamin A: 7328IU (147%)Vitamin C: 35mg (42%)Calcium: 75mg (8%)Iron: 2mg (11%)