I get such a kick out of turning leftovers into soup; transforming them into a completely different meal. There’s something so satisfying and frugal about it.
Easy leftover Corned Beef and Cabbage Soup
Some of my best soups have been concocted from leftovers. (It’s a trait I come by honestly, since my mom still talks about one of the best soups she ever made several years ago using leftover Swiss steak.)
This simple, tasty leftover corned beef cabbage soup stirs together in no time, yet tastes hearty and delicious.
Since I roasted the corned beef, cabbage, potatoes and carrots this year (instead of boiling them), they were the perfect consistency (not too mushy) for turning into soup.
How Many Calories and WW Points in Leftover Corned Beef and Cabbage Soup?
A satisfying 1-1/3 cup serving has just 121 calories.
Olive oil – To cook the onion and celery in. Any neutral oil will work.
Chopped onion – Any onion will work. You could also substitute a combination of pre-chopped onions, carrot and celery available in the produce section of many grocery stores. This is also sometimes available in the freezer section.
Chopped celery – I like celery in my soups. If you don’t, feel free to leave it out.
Minced garlic – fresh or jarred will work. If you opt for garlic powder or dried granulated garlic instead, use only 1/3 as much.
Chopped cooked cabbage – I used leftovers to make this soup. Substitute raw ingredients if you prefer and just cook the soup longer.
Chopped cooked potatoes – I used leftovers to make this soup. Substitute raw ingredients if you prefer and just cook the soup longer.
Chopped cooked carrots – I used leftovers to make this soup. Substitute raw ingredients if you prefer and just cook the soup longer.
Chopped cooked lean corned beef – If you are not making this from leftovers you can buy a portion of corned beef from your supermarkets deli instead.
Low sodium chicken broth – I use Better Than Bouillon from the jar and water.
Irish Ale, optional – a fun addition if you have it but totally not necessary.
Dried savory – If you don’t have it use more marjoram, herbes de Provence(affiliate link) or more thyme.
Dried thyme – Good substitutes include dried savory, marjoram or Herbes de Provence(affiliate link).
Salt and freshly ground black pepper, to taste – I use Kosher salt most often.
Fresh chopped parsley, optional – a lovely colorful addition if you have it.
Recipe Notes
I like this soup a lot. Next time I may experiment with using a little allspice (1/4 teaspoon) to season the soup, instead of the savory and thyme. I’m also curious to experiment with adding some pickling spice blend, or corned beef spice blend, available at Penzeys.
If you want to make this simple leftover corned beef cabbage soup but don’t have the leftovers, you could use a 4-ounce chunk of corned beef from the deli counter and fresh vegetables instead. They’ll just take a few minutes longer to simmer and become tender.
In a large soup pot heat the oil over medium low. Add the onions and celery and cook, stirring often, until they begin to soften, about 5 minutes.
Stir in the garlic and cook for about 1 minute, stirring often.
Add the chopped cooked cabbage, potatoes, carrots, corned beef, chicken broth, ale (if using), savory and thyme.
Stir everything together and bring the soup to a boil, then lower the heat and simmer gently for 15 to 20 minutes, allowing the flavors to blend.
Stir in parsley, if using and serve.
Serving size: 1-1/3 cups
WW Points: 2
Check your WW Points for this recipe and track it in the WW app. (Must be logged into WW on a smartphone or tablet.)
3SmartPoints (Green plan)
3SmartPoints (Blue plan)
2SmartPoints (Purple plan)
3PointsPlus (Old plan)
I liked this soup a lot. Next time I may experiment with using a little allspice (1/4 teaspoon) to season the soup, instead of the savory and thyme. I’m also curious to experiment with adding some pickling spice blend, or corned beef spice blend, available at Penzeys.
Nutrition information is automatically calculated, so should only be used as an approximation.
More WW-Friendly Soup Recipes
If you like leftover corned beef cabbage soup, you might also enjoy:
Leftover Turkey Noodle Soup Recipe – This comforting, soul-warming soup transforms leftover turkey into a cozy bowl of goodness, with tender meat, hearty egg noodles, and a fragrant broth infused with herbs and vegetables.
Slow-simmered to perfection, this rich and savory Crock Pot Leftover Ham Bone Soupextracts every bit of flavor from a leftover ham bone, creating a deeply satisfying broth brimming with tender beans, smoky ham, and wholesome vegetables.
CrockPot Turkey Vegetable Soup with Barley – A nourishing, fiber-rich soup that blends tender turkey, hearty barley, and colorful vegetables in a slow-cooked broth, creating a wholesome and satisfying meal with every spoonful.
Sweet & Sour Cabbage Roll Soup – All the comforting flavors of classic cabbage rolls come together in this tangy, slightly sweet soup, where tender beef, rice, and cabbage simmer in a rich tomato broth kissed with vinegar and a touch of brown sugar.
About Martha McKinnon
Weight Watchers Lifetime Member, Yoga Practitioner and Blogger who loves to share her passion for trying to create a happy, healthy, balanced life in what often feels like an overwhelming out of control world.
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