My family loves corned beef and cabbage, so I take advantage of the sales on both items at this time of year. I buy extra corned beef when it goes on sale, so we can enjoy it over the next couple of months rather than just on St. Patrick’s Day.
When I make Corned Beef and Cabbage, I always end up with leftover corned beef. I often use the leftovers to make Corned Beef and Cabbage Casserole, but this time I decided to go a slightly lower calorie route and make corned beef and cabbage soup.
I use 6 cups of liquid to make this soup, but to make it more flavorful, and reduce waste, I use all of the leftover drippings from cooking the corned beef to make up some of that 6 cups. I also add any leftover gravy to add even more flavor. I pour the leftover drippings and any leftover gravy into a large Pyrex measuring cup, then I add enough beef broth to bring it to 6 cups of liquid.
The leftover corned beef will still have quite a bit of the original spice blend on it and the drippings will include spices, so there is no need to add additional spices to the broth.
- 6 cups beef broth
- 4 medium red potatoes cut into bite size pieces
- 1/2 cup diced onion
- 4 cloves garlic minced
- 2 cups cooked corned beef diced
- 6 cups chopped cabbage
- Add the broth, chopped potatoes, onion, and garlic to a large pot.
- Bring to a boil, reduce flame and simmer until potatoes are fork tender.
- Add the corned beef and cabbage and cook until the meat is heated through and the cabbage wilts, approximately 3-5 minutes.