What To Do With Leftover Corned Beef Broth?

leftover corned beef soup made with your St. Patrick’s Day corned beef brisket Make this chowder tonight for St. Patrick’s Day in your Instant Pot, Ninja Foodi, or on the stovetop!

This corned beef soup was easy to make and turned out to be a fantastic lunch for me. We made it and included it on our list of simple Instant Pot recipes, so if you’re wondering what the best leftover corned beef recipe is, I believe I have it here. (affiliate links present, originally published 3/19).

You can prepare it on your stovetop, in a Crockpot Express, or with a Ninja Foodi. You didn’t finish your meat yesterday, did you? Well, as good as corned beef brisket is, you never want to throw even a bite of it away, so I’ve got you covered.

The ideal way to use leftover corned beef is THIS. After you consume a bowl of this goodness, you will concur with me.

Now, let’s start with some fundamental advice. FIRST – You should sign up for my free newsletter so you get new posts emailed to you twice a week and never miss out on anything.

For reference, I create all of my recipes in this pressure cooker (6 quart).

What ingredients do you need?

• onion
• olive oil
• Minced Garlic (affiliate link)
• Dried Thyme (affiliate link)
• canned beef broth
• canned chicken broth
• crushed tomatoes
• Worcestershire sauce, or Gluten-Free Worcestershire Sauce (affiliate link)
• chopped fresh parsley
• Bay Leaves (affiliate link)
• sauerkraut
• cooked corned beef
• Monkfruit Sweetener (affiliate link)
• balsamic vinegar
• fresh-ground black pepper to taste
• coarsely grated Parmesan or Swiss cheese, optional

What Balsamic Vinegar did I use?

You can make this soup with any balsamic vinegar you buy at the grocery store and it will be just fine. But if you really want to boost the flavor (without buying a super pricey bottle of balsamic vinegar at an import store) I’ve been thrilled with this Colavita Aged Balsamic Vinegar of Modena (affiliate link) that I buy at Amazon.com. It’s sweeter and thicker than regular balsamic vinegar, and you only need a tiny amount when you use it, so it’s not that much of a splurge at $11.99 a bottle!

How to Make Leftover Corned Beef Soup:

(Scroll down for the full recipe, which also contains nutritional data and stovetop instructions.) ).

• Drain sauerkraut in a colander placed in the sink. (If your sauerkraut doesn’t seem to be as finely chopped, I cut mine with kitchen shears. ).
• Make medium-sized (or smaller, if you prefer) cubes out of the corned beef. ).
• Set Instant Pot to SAUTE, MEDIUM HEAT. Once the olive oil is heated, add the minced onion and garlic, and cook for an additional 4-5 minutes.
• Add the diced tomatoes, drained sauerkraut, diced corned beef, Worcestershire sauce, bay leaves, and parsley to the dish after that.
• Set Instant Pot to MANUAL, HIGH PRESSURE, 5 minutes.
• After the cooking cycle is finished, let the Instant Pot “NATURAL RELEASE” for ten minutes before completing the pressure release.
• Add Monkfruit sweetener and balsamic vinegar, season with freshly ground black pepper, and serve immediately.
• We ate it with a drizzle of additional balsamic vinegar and some coarsely grated Parmesan cheese sprinkled on top.
• If you don’t mind the additional carbohydrates, this soup would be delicious with my Brown Irish Brown Bread to dip into the soup!

More Corned Beef for St. Patrick’s Day:

Yield: 8 servings

Leftover Corned Beef Soup

Prep Time 10 minutes Cook Time 5 minutes Additional Time 30 minutes Total Time 45 minutes

If you don’t have leftover corned beef, use corned beef from the deli instead. Leftover corned beef soup is full of flavor from tomatoes and sauerkraut.

Ingredients

• 1 small onion, chopped
• 1 T olive oil
• 1 T minced garlic
• 1/2 tsp. dried thyme
• 2 14.5 oz. cans chicken broth (see notes)
• 2 cups homemade beef stock (see notes)
• one 14.5 oz. can petite diced tomatoes
• 1 T Worcestershire sauce
• 1/2 cup chopped parsley (see notes)
• 3 large bay leaves
• 12 oz. sauerkraut, drained but not rinsed
• 12 oz. cooked corned beef
• 1 T Monkfruit sweetener (see notes)
• 1 T balsamic vinegar
• fresh ground black pepper to taste

Instructions

Instant Pot Instructions:

1. Drain sauerkraut in a colander placed in the sink. (If your sauerkraut isn’t very finely chopped, I used kitchen shears to do so.
2. Make medium-sized (or smaller, if you prefer) cubes out of the corned beef. ).
3. Set Instant Pot to SAUTE, MEDIUM HEAT.
4. The chopped onion and minced garlic are added to the hot olive oil and cooked for about 4-5 minutes.
5. Add the diced tomatoes with juice, drained sauerkraut, diced corned beef, dried thyme, Worcestershire sauce, bay leaves, and chopped parsley after that.
6. Set Instant Pot to MANUAL, HIGH PRESSURE, 5 minutes.
7. After the cooking cycle is finished, let the Instant Pot “NATURAL RELEASE” for ten minutes before completing the pressure release.
8. Add the Monkfruit sweetener and balsamic vinegar, season to taste with plenty of freshly ground black pepper, and serve immediately.
9. We ate it with a drizzle of additional balsamic vinegar and some coarsely grated Parmesan cheese sprinkled on top.

Stovetop Instructions:

1. To make this on the stove, you’ll need about another cup of beef broth.
2. Chop one onion to make 1 cups chopped onion.
3. In a large soup pot over high heat, add the onion and saute for 4–5 minutes, or until the onions are beginning to turn light brown.
4. Add minced garlic and saute 2-3 minutes more.
5. For 30 minutes, simmer the soup on low heat with the addition of chicken broth, beef broth, diced tomatoes with juice, Worcestershire sauce, parsley, and bay leaves.
6. Drain the sauerkraut in a colander in the sink while the soup simmers.
7. Cut corned beef into medium-sized cubes
8. Using kitchen shears or a large chef’s knife, coarsely chop the sauerkraut after it has been drained.
9. Add corned beef, sauerkraut, and sweetener to the soup after 30 minutes.
10. Check the consistency of the soup with a stir and, if necessary, add a little water. (If you add the additional cup of beef stock, you probably won’t need the water. ).
11. Let soup simmer 15 minutes more.
12. After 15 minutes, stir in 1 tablespoon balsamic vinegar and add freshly ground black pepper to taste.
13. Serve hot with coarsely grated Swiss or Parmesan cheese and additional balsamic vinegar, if desired.

Notes

I used flat-leaf parsley, but either kind will do; if you have homemade chicken stock or homemade beef stock, that would be amazing in this soup. Use any sweetener of your choice; I prefer monkfruit sweetener (affiliate link).

While I haven’t yet frozen it, I’m confident that this soup freezes well.

Recipe created by Kalyn.

Nutrition Information:

Yield:

8

Serving Size:

1 Amount Per Serving: Calories: 162Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 1139mgCarbohydrates: 7gFiber: 3gSugar: 4gProtein: 10g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Though sauerkraut and tomatoes do contain some carbohydrates, this soup is suitable for low-carb and low-glycemic diet plans. South Beach Diet Suggestions: Due to the amount of saturated fat in corned beef, the original South Beach Diet doesn’t really recommend it. To the contrary, if you indulge on a special day like St. Patrick’s Day leftovers in a healthy way by adding additional low-glycemic ingredients to this soup.

Use Soup Recipes to locate additional dishes that are similar to this one. To find more recipes suitable for a particular eating strategy, use the Diet Type Index. You could also follow Kalyn’s Kitchen on Facebook or Pinterest to see all the delicious recipes I share there.

Three Ways to use Corned Beef Leftovers