Weight Watchers SmartPoints Recipe of the Day: Leftover Corned Beef Cabbage Soup
I used the leftovers from our St. Patrick's Day corned beef and cabbage dinner to make this skinny leftover corned beef cabbage soup.
Skinny leftover Corned Beef and 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.
Recipe Notes
I liked this soup a lot. Next time I may experiment with using a little allspice (¼ 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.
How Many Calories and WW Points in this Leftover Soup?
A satisfying 1-⅓ cup serving has just 121 calories and
3 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
3 *PointsPlus (Old plan)
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If you enjoy this 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 & 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.
Skinny Leftover Corned Beef Cabbage Soup Recipe
Ingredients
- 2 teaspoons olive oil
- ½ large onion, chopped (about ¾ cup)
- 2 stalks celery, chopped
- 2 garlic cloves, minced
- 3 cups chopped cooked cabbage
- 1 cup chopped cooked potatoes
- ½ 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
- ½ teaspoon savory
- ¼ 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.
Equipment
Recipe Notes
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like leftover corned beef cabbage soup, you might also like:
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
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Mary
Martha, this looks wonderful. I love hoe you've improved the recipe and made it more healthy. I hope you have a great day. I hope to see you next week for Elizabeth Andoh. Have a great weekend.Blessings...MAry
Carla
Your soup looks absolutely delicious! Thank you for the recipe, I can't wait to try it out! I've posted a link to this page and photo on my blog - The Soupstache!
Karen Kelleher
I just made this tonight and it was hearty and lovely, only thing i did different is i did not use any olive oil.I just threw it all in the pot! .. (I didn't use any savory either, because i don't know what that is so I am certain I did not have any.) Served with hot crusty french bread and butter, deliciousness in a bowl!
Martha McKinnon
Karen,
Thanks for taking the time to leave such a lovely comment! I really appreciate it. This soup's deliciousness surprised me the first time we had it. Now it's my favorite way to use up leftover corned beef.
Pauline
Left over corned beef and cabbage recipe was fantastic!! Just what I needed.
Martha McKinnon
Glad you like it Pauline 🙂
Dolores
The picture shows potatoes why are they crossed off? Also do I add savory?
Martha McKinnon
I don't see where the potatoes are crossed off. Yes use savory if you have it.
Gay Essig
I love making soup...... and was excited to try this leftover cord beef & cabbage soup!!! Easy, Delicious, and a ??
Patricia
Made this with true leftovers. It is very flavorful even without the savory, that I did not have in hand. Thanks for helping to save leftovers!! I Hate to throw out food! ??
Sheila
I just used the broth from the corn beef and cabbage carrots and potatoes all in instapot and added onion celery spices no corn beef
Donna Gundrum
Only had enough left overs from corned beef boiled dinner for two cups of soup. I did not have savory, used extra thyme. No fresh parsley, either, I used dry parsley and chopped celery leafs. Delicious!
Please do not post my last name, thanks
Debra Kawaller
Was wondering if you could use the leftover broth from making Corned beef to make the soup?
Martha McKinnon
Hi Debra,
I would use all or part of it provided it didn't taste too salty. ~Martha