Day After St. Patrick’s Day Soup

The perfect recipe to use up leftover corned beef: Day After St. Patrick’s Day Soup

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 50 minutes

Day After St. Patrick's Day Soup


  • 2 tablespoons olive oil
  • 3 cups chopped sweet Vidalia onions
  • 3 cups shredded cabbage
  • 2 cups grated Idaho potatoes
  • 2 quarts chicken broth
  • 8 to 10 ounces corned beef, cut into 2x3-inch strips (about a cup)
  • 2 cups grated carrots
  • 1 cup half and half cream
  • salt and pepper


  1. In a large pot, heat 1 Tablespoon oil. Add onions and saute until tender, about 3 to 4 minutes. Add cabbage and potatoes; stir. Add broth and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes.
  2. While soup is cooking, heat remaining oil in small skillet and saute corned beef until crisp; drain on paper towels.
  3. Add carrots and half & half to the soup; simmer for 10 more minutes. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.

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