This Creamy Corned Beef & Cabbage Soup has all of the components of a Corned Beef & Cabbage meal, in a warming soup!
Do you love corned beef and cabbage? Oh my goodness, us, too!! It’s a meal I don’t just reserve for St. Patrick’s Day, either. I make this traditional Irish meal at least 4 or 5 times a year. My whole family loves it, and is really just so darn easy to prepare.
I thought, aside from lots of Reuben recipes (you guys know I can Reubenize just about anything, right?) what types of recipes can you make with leftover corned beef? Of course, the first thing that came to my mind was soup! It’s always in the front of my mind. This Creamy Corned Beef & Cabbage Soup was dreamt up and it was so good.
Ingredients in Creamy Corned Beef & Cabbage Soup
- corned beef
- butter, cream
- onion
- cabbage
- potatoes
- carrots
- chicken stock
- caraway and celery seed
- garlic powder, salt and pepper
This made a good sized pot of soup and it was even better the next day! I used deli corned beef when I made this, but you can bet if I have any leftovers when I make Corned Beef & Cabbage in March, I will be making another pot! Leftover corned beef in my house in rarely ever a thing. Typically, if any of it wasn’t eaten, the kids take it home. But it works either way — I just hope you give it a try.
It has all of the things that make a food a comfort food to me. Soup, cream, potatoes and look at all of those hearty vegetables! Serve it up with some marbled Rye bread for dunking.
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More Delicious Corned Beef Recipes:
- Cream of Reuben Soup
- Corned Beef Hash & Eggs
- Corned Beef & Cabbage Dinner in the crock pot
- Traditional Reuben Sandwich
- Corned Beef & Swiss Puff Pastry Sliders
I’d love to hear about your favorite way to enjoy corned beef! Leave me a comment and tell me about your St. Patrick’s Day traditions, food or otherwise. And of course, I would love to hear what you think about this new Creamy Corned Beef & Cabbage Soup!
Let’s get to that recipe!! 
Creamy Corned Beef & Cabbage Soup
This Creamy Corned Beef & Cabbage Soup has all of the components of a Corned Beef & Cabbage meal, in a warming soup!
Ingredients
- 1 pound corned beef, diced or shredded (can use deli style or leftover)
- 6 cups green cabbage, chopped
- 1 medium sized yellow onion, chopped
- 2 cups carrots, sliced
- 1.5 pounds of Ruby Gold new potatoes, skins left on, quartered
- 4 Tablespoons butter
- 2 (32 ounce) cartons chicken stock
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon celery seed
- 1 teaspoon garlic powder
- 1/2 teaspoon caraway seed
- 1 pint heavy cream
Instructions
- In your soup pot, add butter and onion over medium high heat. Sauté for 5 minutes.
- Add carrots and potatoes cook 5 minutes.
- Add chicken stock, spices and reduce heat to medium. Cook 15 minutes, or until veggies are desired tenderness.
- Add corned beef. Stir in cabbage. Cook for 5 minutes.
- Add cream, heat through. Serve with rye bread.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 346Total Fat: 26gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 93mgSodium: 844mgCarbohydrates: 18gFiber: 3gSugar: 6gProtein: 11g
Nutrition isn't always accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Baguio Restaurants by Mae says
This soup is perfect for the cold weather here in the city of pines. Yes, I also love the combination of cabbage and corned beef specially when it is stir fried. Never thought that these two could go along in soup. Will definitely give it a try. Thank you so much for sharing this recipe.
Irina says
As a soup lover, I appreciate your soup recipe. I made it for lunch today: yummy and delicious! By the way, this soup reminded me of a cabbage soup that my mom cooked for us in the past.
Sally says
This was a fabulous way to use up my corned beef leftovers! Sooo good!
Michaela Kenkel says
Glad you enjoyed it!
Jenn says
I’ve died and gone to soup heaven. This dish is so amazing, I can’t even describe it. The combination of flavors with the brothy/creamy soup is terrific. Leaving the skin on the potatoes isn’t something i”d normally do but it totally works!
Michaela Kenkel says
Keeps those extra vitamins! 😉 Happy you liked it!
Anita says
Such a lovely and classic soup. It’s so simple and yet really delicious. I don’t have leftover when I make this soup for my family. 🙂
Sara Welch says
Absolutely love corned beef and cabbage and not just for St. Patrick’s Day! Always a favorite recipe in our home and this one is no exception!
Keri says
This looks wonderful! I am going to make this at home tonight. I do have one question… I’m trying to use what I have at home, and I don’t have fresh potatoes. Can I use a bag of frozen diced breakfast potatoes?
Michaela Kenkel says
I would certainly think so! Sounds like a brilliant idea!