Leftover Corned Beef Soup with Sauerkraut and Tomatoes
Leftover Corned Beef Soup with Sauerkraut and Tomatoes is a tasty way to use leftover corned beef, or make it with corned beef from the deli! This soup is low-carb, low-glycemic, gluten-free, and I’d eat it as an occasional treat for the South Beach Diet. Use Soup Recipes to find more recipes like this one.
By the time most people read this it will be St. Patrick’s Day, and I’m guessing you might be cooking Pressure Cooker Corned Beef or Corned Beef in the Crockpot. I’ve been experimenting with recipes for leftover corned beef, and this Leftover Corned Beef Soup with Sauerkraut and Tomatoes is the happy result.
This recipe was inspired by Ground Beef and Sauerkraut Soup, but the finished soup was quite different in flavor. I ate it with some Swiss cheese sprinkled on top (to continue the decomposed Reuben Sandwich theme) and drizzled with a little balsamic vinegar. And I didn’t have any, but 100% Whole Wheat Irish Brown Bread would have been the perfect thing to dip into the soup. Happy St. Patrick’s Day everyone!
Chop up a large onion, then saute in olive oil for about 5 minutes; add minced garlic and thyme and saute 2-3 minutes more.Then add chicken stock, beef stock, diced tomatoes, Worcestershire sauce, bay leaves, and chopped parsley and simmer 30 minutes. I had this enormous jar of sauerkraut from Costco and used about half of it for the soup. (Sauerkraut in a jar or fresh sauerkraut has much better flavor than canned, in my opinion.)
Cut corned beef into slices about 1/4 inch thick, then shred apart with your fingers. (I pulled off some strips of fat as well.) Drain 4 cups sauerkraut. (I didn’t rinse, but you can if you want a less-sour flavor. The bottled sauerkraut is fairly mild, so taste to see what you think.) When the sauerkraut was drained, I chopped it both ways with a big chef’s knife because I don’t like long strings of sauerkraut in soup!
After 30 minutes, add the sauerkraut, shredded corned beef, and 1 T sweetener to the soup (along with a little water if it seems too thick) and simmer 15 minutes more. Stir in 1 Tablespoon of balsamic vinegar, season to taste with lots of fresh ground black pepper and serve hot. I ate it with Swiss cheese sprinkled on top and a drizzle of balsamic vinegar, and wished I’d had some 100% Whole Wheat Irish Brown Bread to dip into the soup!
More Ideas for Corned Beef or St. Patrick’s Day Treats:
Leftover Corned Beef Low-Carb Reuben Bake from Kalyn’s Kitchen
The BEST Slow Cooker Corned Beef from Slow Cooker or Pressure Cooker
Roasted Cabbage with Lemon from Kalyn’s Kitchen
Irish Eggs Benedict from Big Red Kitchen
Pureed Cauliflower and Cabbage with Green Onions and Parmesan from Kalyn’s Kitchen
Reuben Casserole from A Veggie Venture
Leftover Corned Beef Soup with Sauerkraut and Tomatoes
Leftover Corned Beef Soup with Sauerkraut and Tomatoes is a tasty way to use leftover corned beef, or make it with corned beef from the deli!
- 1 large onion, chopped (about 1 1/2 cups chopped onion)
- 1 T olive oil
- 1 T minced garlic
- 1/2 tsp. dried thyme
- 4 cups homemade chicken stock (or can use 2 cans chicken broth and a little water)
- 2 cups homemade beef stock (or can use 1 can beef broth and a little water)
- 1 can (14.5 oz. each) petite diced tomatoes (or use two cans if you prefer)
- 1 T Worcestershire sauce
- 1/2 cup chopped parsley (I used flat-leaf parsley)
- 2-3 large bay leaves
- 4 cups sauerkraut, drained but not rinsed (I prefer bottled or fresh sauerkraut over canned)
- 8 oz. leftover cooked corned beef, sliced 1/4 inch thick and then shredded apart into pieces
- 1 T sweetener of your choice
- 1 T balsamic vinegar
- fresh ground black pepper to taste
- grated Swiss cheese for serving (optional, but good)
- Chop one large onion to make 1 1/2 cups chopped onion.
- Heat olive oil in a heavy soup pot, add onion and saute about 5 minutes, or until the onions are starting to get lightly browned.
- Add minced garlic and dried thyme and saute 2-3 minutes more.
- Add homemade chicken stock, homemade beef stock, diced tomatoes with juice, Worcestershire sauce, chopped parsley, and bay leaves and let soup simmer on low for 30 minutes.
- While soup simmers, drain the sauerkraut in a colander placed in the sink.
- Cut corned beef into 1/4 inch thick slices, then shred apart with your fingers into small pieces.
- When sauerkraut is drained, squeeze out any remaining moisture with your hands, put sauerkraut on cutting board, and coarsely chop with large chef’s knife.
- After 30 minutes, add sauerkraut, corned beef, and brown sugar (or Splenda) to the soup.
- Stir soup to see if it’s getting too thick, and add about 1 cup more water if needed. (I added this to mine.)
- Let soup simmer 15 minutes more.
- After 15 minutes, stir in 1 T balsamic vinegar and season to taste with fresh ground black pepper. (The sauerkraut is salty, so I didn’t add any salt.)
- Serve hot, sprinkled with grated Swiss cheese and an extra drizzle of balsamic vinegar if desired.
I haven’t frozen it yet, but I’m sure this soup freezes well. I would love this with 100% Whole Wheat Irish Brown Bread to dip into the soup.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a great soup for low-carb and low-glycemic diet plans. As I said, corned beef isn’t really recommended for the South Beach Diet, due to the amount of saturated fat. However, if you indulge in it for a special occasion like St. Patrick’s Day, this soup is packed with other low-glycemic ingredients which makes it a healthful way to use the leftovers.
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