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You tin make this delicious Leftover Corned Beef Soup in the Instant Pot or on the Stove, and this soup is actually low in carbs. Make it with thick-sliced corned beef from the deli when you don't have whatever leftover corned beef!

PIN Leftover Corned Beef Soup!

Leftover Corned Beef Soup finished soup in two serving bowls

I know you don't have leftover corned beef yet, simply St. Patrick's Mean solar day is this month, and all the corned beef fans (similar me!) will exist cooking Instant Pot Corned Beefiness or Boring Cooker Corned Beef for a special dinner. So I'm reminding you about this amazing Leftover Corned Beef Soup; this is 1 of my favorite things to make with leftover corned beef! Or just buy some corned beef from the deli to make this soup, it's that good! And when made this recently to accept amend photos, Kara and I decided to create a version for the Instant Pot, and so now yous have 2 methods to choose from for this tasty soup.

For the Instant Pot version nosotros used less sauerkraut and more corned beefiness to make a soup that's lower in carbs, and I'm irresolute those amounts for the stovetop version likewise. Kara is not a big corned beef fan, but she pronounced this soup to be "very good" when we tested information technology. And for the Instant Pot version everything goes in at once and it only needs 5 minutes under pressure, which makes that version a fairly quick and actually easy recipe.

We loved the soup with some coarsely grated Parmesan cheese sprinkled on top, and grated Swiss cheese would also be good if y'all want Reuben sandwich flavor notes. I besides recommend serving it with your best balsamic vinegar in case people want to drizzle a petty more on at the table. I hope yous bask trying this soup if you're a corned beef fan! And check out Low-Carb and Keto Soups with Cabbage if you'd like more than soup ideas while cabbage is on auction.

What ingredients do yous need?

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

What Balsamic Vinegar did I employ?

You tin can brand this soup with whatever balsamic vinegar you lot buy at the grocery store and it will be but fine. But if you lot really desire to boost the flavor (without buying a super pricey canteen 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'southward sweeter and thicker than regular balsamic vinegar, and you only demand a tiny corporeality when you use it, so it'south non that much of a splurge at $xi.99 a bottle!

Leftover Corned Beef Soup process shots collage

How to Make Leftover Corned Beefiness Soup:

(Scroll down for complete recipe including nutritional information and stovetop instructions.)

  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 information technology up a bit more.)
  2. Cut up the corned beefiness into medium-sized cubes (or smaller if you prefer.)
  3. Ready Instant Pot to SAUTE, MEDIUM HEAT. Estrus the olive oil, and so add together onion and cook iv-5 minutes; add together minced garlic and cook two-three minutes more.
  4. Then add chicken stock, beef stock, dried thyme, diced tomatoes, tuckered sauerkraut, diced corned beef, Worcestershire Sauce, bay leaves, and chopped parsley.
  5. Set Instant Pot to MANUAL, HIGH Force per unit area, v minutes.
  6. When the cooking time is up, allow the Instant Pot NATURAL RELEASE for 10 minutes; then release the remainder of the pressure.
  7. Stir in balsamic vinegar and Monkfruit sweetener, season with fresh ground black pepper and serve hot.
  8. Nosotros ate it with coarsely-grated Parmesan Cheese sprinkled on top and a drizzle of  extra balsamic vinegar.
  9. This soup would exist delicious with my Brown Irish gaelic Brown Staff of life to dip into the soup if you don't mind the extra carbs!

Leftover Corned Beef Soup finished soup in two serving bowls

More Corned Beefiness for St. Patrick'southward Twenty-four hour period:

Low-Carb Reuben Bake from Kalyn's Kitchen
Ho-hum Cooker Corned Beefiness Recipes from Wearisome Cooker or Pressure Cooker
Instant Pot Corned Beefiness Recipes from Deadening Cooker or Pressure Cooker
Reuben Sandwich Cabbage Cups from Kalyn'south Kitchen

Ingredients

  • 1 pocket-sized onion, chopped
  • 1 T olive oil
  • 1 T minced garlic
  • ane/2 tsp. dried thyme
  • two 14.5 oz. cans chicken goop (see notes)
  • 2 cups homemade beefiness stock (see notes)
  • ane fourteen.v oz. tin can petite diced tomatoes
  • 1 T Worcestershire sauce
  • one/2 loving cup chopped parsley (encounter notes)
  • 3 large bay leaves
  • 12 oz. sauerkraut, drained just not rinsed
  • 12 oz. cooked corned beefiness
  • i T Monkfruit sweetener (run into notes)
  • ane T balsamic vinegar
  • fresh basis black pepper to taste

Instructions

Instant Pot Instructions:

  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 flake more.
  2. Cut upwards the corned beef into medium-sized cubes (or smaller if yous prefer.)
  3. Set Instant Pot to SAUTE, MEDIUM Oestrus.
  4. Heat the olive oil, so add the chopped onion and melt nearly four-5 minutes; add minced garlic and cook 2-3 minutes more.
  5. Then add together chicken broth, beef broth, dried thyme, diced tomatoes with juice, drained sauerkraut, diced corned beef, Worcestershire Sauce, bay leaves, and chopped parsley.
  6. Set up Instant Pot to MANUAL, Loftier Pressure, 5 minutes.
  7. When the cooking time is up, allow the Instant Pot NATURAL RELEASE for 10 minutes; then release the rest of the pressure.
  8. Stir in balsamic vinegar and Monkfruit sweetener, flavor 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.

Stovetop Instructions:

  1. You will need well-nigh i loving cup more beef goop to brand this on the stove.
  2. Chop 1 onion to make ane cups chopped onion.
  3. Heat olive oil in a heavy soup pot, add onion and saute iv-five minutes, or until the onions are starting to get lightly browned.
  4. Add minced garlic and saute ii-3 minutes more.
  5. Add together craven broth, beef goop, diced tomatoes with juice, Worcestershire sauce, chopped parsley, and bay leaves and let soup simmer on depression for xxx minutes.
  6. While soup simmers, bleed the sauerkraut in a colander placed in the sink.
  7. Cut corned beefiness into medium-sized cubes
  8. When sauerkraut is tuckered, coarsely chop with kitchen pair of scissors or a big chef's knife.
  9. After thirty minutes, add sauerkraut, corned beef, and sweetener to the soup.
  10. Stir soup to meet if it's getting too thick, and add together a little h2o if needed. (You probably won't need the water if you add together the actress cup of beef stock.)
  11. Let soup simmer 15 minutes more.
  12. After 15 minutes, stir in 1 T balsamic vinegar and flavour to taste with fresh ground black pepper.
  13. Serve hot, sprinkled with coarsely-grated Parmesan or Swiss cheese and an extra drizzle of balsamic vinegar if desired.

Notes

If yous have bootleg craven stock or homemade beefiness stock, that would be amazing in this soup! I used flat-leaf parsley just either kind will be fine. I love Monkfruit Sweetener (affiliate link), but use any sweetener of your choice.

I haven't frozen it all the same, simply I'm sure this soup freezes well.

Recipe created by Kalyn.

Nutrition Data:

Yield:

8

Serving Size:

1
Corporeality Per Serving: Calories: 162 Total Fat: 10g Saturated Fatty: 3g Trans Fatty: 0g Unsaturated Fat: 6g Cholesterol: 43mg Sodium: 1139mg Carbohydrates: 7g Fiber: 3g Sugar: 4g Protein: 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 bear upon those calculations.

Square thumbnail image of Leftover Corned Beef Soup in two serving bowls

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a tasty soup for low-carb and low-glycemic nutrition plans, although sauerkraut and tomatoes practice have some carbs. Corned beefiness isn't really recommended for the original South Embankment Nutrition, due to the amount of saturated fat. Notwithstanding, 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 employ the leftovers.

Find More Recipes Like This Ane:
Employ Soup Recipes to detect more recipes like this one. Utilize the Diet Type Index to find more recipes suitable for a specific eating plan. You lot might also similar to follow Kalyn's Kitchen on Pinterest or on Facebook to meet all the good recipes I'grand sharing in that location.

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