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I used the leftovers from our St. Patrick’s Day corned beef and cabbage dinner to make this low calorie leftover corned beef cabbage soup.
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.
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.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)
Ingredients
- 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.
Serving Suggestions
For a complete Irish meal, add a slice of whole wheat soda bread or an Irish soda bread muffin.
If you enjoy this low fat Cabbage Soup with Leftover Corned Beef, be sure to check out my other Weight Watchers friendly recipes including Shredded Cabbage Soup, WW Simply Filling Bean and Cabbage Soup, Healthy WW Cabbage Soups, Crock Pot Cabbage Soup with Sausage and Crock Pot Sweet and Sour Soup
If you’ve made this Corned Beef + Cabbage Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Leftover Corned Beef Cabbage Soup Recipe
Equipment
Ingredients
- 2 teaspoons olive oil
- 1/2 large onion, chopped (about 3/4 cup)
- 2 stalks celery, chopped
- 2 garlic cloves, minced
- 3 cups chopped cooked cabbage
- 1 cup chopped cooked potatoes
- 1/2 cup chopped cooked carrots
- 4 ounces cooked lean corned beef, chopped (about 1 cup)
- 6 cups low sodium chicken broth
- 1 cup Irish Ale, optional
- 1/2 teaspoon savory
- 1/4 teaspoon thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh chopped parsley, optional
Instructions
- 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 3 PointsPlus (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
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 Soup extracts 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.
Looks lovely. Can it be frozen for use at another time?
Hi Arlene, I’ve not frozen this soup so can’t speak from experience. I don’t always like the texture of frozen/thawed potatoes. If you decide to freeze it I would love to know how it turns out for you. ~Martha