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Corned Beef and Cabbage Soup

User Rating 4 Star Rating (3 Reviews)


Corned beef and cabbage soup
Stuart_spivek/Flickr/CC BY-SA 2.0

Use leftover cooked corned beef or deli corned beef in this flavorful soup. Serve this soup with a salad and hot buttered biscuits for a delicious meal.

Take a look at another photo of this soup.


  • 2 tablespoons butter
  • 1 1/2 cups chopped onion
  • 1 cup sliced celery
  • 2 cloves garlic, minced
  • 2 quarts chicken broth
  • 1 1/2 cups chopped or julienne-cut carrots
  • 1/2 small head cabbage, coarsely chopped, about 4 to 5 cups
  • 1/4 cup pearled barley
  • 1 small bay leaf
  • 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried leaf thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 to 2 1/2 cups diced cooked corned beef, about 10 to 12 ounces
  • 1 can (14.5 ounces) tomatoes, diced, undrained
  • salt, to taste


Heat butter in a large saucepan over medium-low heat. Add onion and celery; sauté, stirring frequently, until tender. Add garlic and continue cooking for 1 minute. Stir in chicken broth, carrots, cabbage, and barley. Add the bay leaf, parsley, thyme, and pepper; bring to a boil. Reduce heat to medium-low; cover and simmer for 45 minutes. Stir in corned beef and tomatoes; increase heat and return to the boil. Reduce heat to medium low and simmer, uncovered, for 15 minutes. Taste and add salt.

Serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Yummy, Member Twinsmom06

Excellent way to use up my leftovers. I didn't bother to add the tomatoes because it was just fine without it.

3 out of 3 people found this helpful.

See all 3 reviews

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Corned Beef and Cabbage

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