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Leftover Corned Beef Soup

Leftover Corned Beef Soup

The ultimate comfort food, Leftover Corned Beef Soup is a warm, hearty dish perfect for chilly nights. Packed with flavor and easy to prepare, this soup transforms leftovers into a satisfying meal. You’ll love how the rich, savory broth warms your soul. Make it tonight!
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Servings: 4 servings
Course: Dinner, Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • Grater
  • Instant Pot
  • Chef's Knife
  • Wooden Spoon
  • Cutting Board

Method
 

  1. Drain sauerkraut in a colander placed in the sink. If your sauerkraut doesn't seem that chopped up, I used kitchen shears to chop it up a bit more.
  2. Cut up the corned beef into medium-sized cubes (or smaller if you prefer.)
  3. Set Instant Pot to SAUTE, MEDIUM HEAT.
  4. Heat the olive oil, then add the chopped onion and cook about 4-5 minutes; add minced garlic and cook 2-3 minutes more.
  5. Then add chicken broth, beef broth, dried thyme, diced tomatoes with juice, drained sauerkraut, diced corned beef, Worcestershire Sauce, bay leaves, and chopped parsley.
  6. Set Instant Pot to MANUAL, HIGH PRESSURE, 5 minutes.
  7. When the cooking time is up, let the Instant Pot NATURAL RELEASE for 10 minutes; then release the rest of the pressure.
  8. Stir in balsamic vinegar and Monkfruit sweetener, season to taste with lots of fresh ground black pepper and serve hot.
  9. We ate it with coarsely-grated Parmesan Cheese sprinkled on top and a drizzle of extra balsamic vinegar.