Corned Beef Vegetable Soup with Rye Skillet Croutons

Corned Beef Vegetable Soup with Rye Skillet Croutons

Use up your leftover corned beef (and cabbage!) in this filling soup featuring crispy, crunchy homemade rye croutons.
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 8


for the soup:

  • 1 small cabbage, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, sliced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 lb rutabaga, cubed about 1 1/2 cups
  • 1 lb Yukon Gold potatoes, cubed
  • 2 lb cubed corned beef cooked, leftover
  • 9 cups beef stock
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoons garlic herb seasoning
  • salt
  • freshly ground black pepper
  • For the croutons

for the croutons:

  • 1 loaf rye bread cubed I used La Brea Bakery Nee York Rye
  • butter
  • garlic herb seasoning


  • In a very large pot, saute all the vegetables until the onions are translucent. Add the stock and seasonings and simmer until the rutabega is tender. Add the corned beef and cook for another 15 minutes or until cooked through and very hot.
  • While the meat is warming through, melt some butter in a skillet. Add the cubed bread and a sprinkle of seasoning and saute until the bread is browned on both sides.
  • Serve the soup hot with a sprinkle of croutons on top.


  • I used Beef Better than Boullion Low Sodium and Spice Island Garlic Herb Seasoning that I bought at Costco
  • You might need to add more liquid after adding the soup if a lot evaporated while cooking the vegetables so have some stock ready. 
Keyword soup
I couldn’t let March go by without another leftover corned beef recipe. I’ll be honest though, no actual leftovers were used in this recipe. I cooked a small corned beef in the slow cooker all day yesterday so I could make it today for our main meal. I’m assuming most people may use actual leftover corned beef. You can also use chopped-up leftover cooked cabbage and add it when you add the meat instead of raw.
My favorite friend of corned beef is rye bread (check out these cloak and dagger sandwiches and Reubens) so making some crunchy crotons to top the soup made sense. After all, it is a leftover recipe so we don’t have to stick to what is American-Irish “traditional” for the meal. A lot of crouton recipes have you bake them but I’ve found it is easiest and possibly tastiest to brown them in a skillet where you can keep an eye on them. The bread doesn’t even have to be stale.
The soup is tasty without them but they add a little extra to make it feel more like a meal.

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