Step 1: Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until the vegetables soften. Stir occasionally to avoid burning. This step brings out the natural sweetness of the veggies and builds the soup’s flavor base.

Step 2: Add Garlic and Broth
Add the minced garlic to the pot and cook for another minute. Pour in the beef broth, then add the bay leaves and dried thyme. Stir everything together and bring to a simmer.

Step 3: Add Potatoes and Cabbage
Once the broth is simmering, add the cubed potatoes and chopped cabbage. Stir to combine, then bring the soup back to a boil. Reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender and the cabbage has softened.

Step 4: Stir in Leftover Corned Beef
Add your leftover corned beef to the pot, stirring to incorporate. Let the soup simmer for an additional 5-7 minutes to allow the flavors to meld together and the corned beef to heat through.

Step 5: Season and Serve
Taste the soup and adjust the seasoning with salt and pepper. Discard the bay leaves, and serve the soup hot, garnished with fresh herbs or a sprinkle of cheese if desired.