I don't know about corned beef in soup - I've never tried that. I know leftover cottage ham makes a great soup. For leftover corned beef, we really like this casserole:

Reuben Casserole

6 slices rye bread
2 tablespoons butter
8 ounces corned beef brisket
1 cup Swiss cheese -- shredded
1 cup sauerkraut -- rinsed and drained
3 eggs
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon mustard

Spread one side of bread slices with butter, stack, and cut into cubes. Place in greased 12X8X2 dish and add meat, cheese and sauerkraut and toss together.

Whisk eggs, milk, mustard, salt and pepper together and pour over bread and bake at 350� for 30 to 40 minutes or until lightly brown and well set.

Just to give an idea... I make this soup whenever we have some extra corned beef.

Cream of Reuben Soup

Yield: 10 servings

1/2 cup beef stock
1/2 cup chicken stock
1/4 cup celery
1/4 cup onion
1/4 cup green bell pepper
1 tbsp cornstarch
1 cup corned beef
1 cup Swiss cheese
3/4 cup sauerkraut
1/4 cup butter
2 cup half and half
fresh chives

1 Combine beef and chicken stock, celery, onion and green pepper in large saucepan and bring to boil over high heat.
2 Reduce heat and simmer until vegetables are crispy tender, about 5 minutes.
3 Add dissolved cornstarch and continue cooking until soup thickens.
4 Remove from heat and stir in corned beef, Swiss cheese and sauerkraut, blending well.
5 Melt butter in large double boiler over medium heat.
6 Stir in half and half.
7 Add soup and blend until smooth.
8 Heat through, but do not boil.
9 Garnish with chives.

Nancy

DH is not a corned beef fan, but he *loves* the leftover hash the next day. I cook two at a time just for leftovers for the hash. Hash, eggs and biscuits...now I want breakfast for dinner tonight. LOL

Oh I love hash, too. We have a wonderful deli near us that makes wonderful corned beef, pastrami, matzo ball soup, blinzes, etc. BUT the absolute worst hash. Luckily we also have a little diner near us who makes wonderful hash. I think the difference is the diner uses more potatoes and the deli uses too much corned beef. In any case, if you would post your hash recipe, I would appreciate it since I've never made it myself.

No recipe. I just chunk up the corned beef, some leftover potatoes and an onion and throw everything in the food processor and 'pulse' until it gets to the desired consistency. I don't like too chunky or too processed, just in between. A lot of people toss some bell pepper in too, but I don't like them.

I think it would be good in soups. It won't replace a long simmer with a ham bone, of course, but as a direct ham replacement it could well be an improvement.

I love corned beef hash, but my husband doesn't like it. I actually just slice leftover baked potatoes and pan fry them, then add the cut up corned beef near the end. I don't know if that's what hash really is, but I call it hash. I have never had good hash in restaurant: it always seemed like something that came out of a can. That's how I normally use the leftovers, but that means me having hash for lunch maybe 5 days in a row. That's why I'm trying to expand what I can do with corned beef.

Corned beef is not smoked nor "cured" in the way ham is....but it's good in certain soups....just different. I think I would like it in that bean soup you mentioned. I often use some of the cooking water from a corned beef for pea soup.
I can't imagine having a problem using up a small corned beef. I love a sandwich....and love rubens. If your DH doesn't think a sandwich is dinner, I would make sort of a "ruben on a plate"....warm and slice the corned beef, heat some sourkraut...melt some swiss cheese over the corned beef and serve it with rye bread on the side....oh and perhaps hash browned potatoes.
And I also love corned beef hash.....just grind or chop the meat some cooked potato, raw onion....and I use some of the cooked carrot too.....and make patties and fry them up!
Linda C

Sorry, linnea, if that's how you make hash I'm not surprised your DH isn't fond of it. Your version seems very bland. We love hash, even DD who won't eat the corned beef dinner the first time around. Here's how I make it, but it requires a bit of pre-planning:
When I cook the corned beef dinner, I cook double the vegetables with it, potatoes, carrots and cabbage and save them. Next night, cut the potatoes into cubes, the carrots into small dice and shred the cabbage into largish shreds. Cut as much or as little corned beef as you like into medium dice. Dice a large (fresh) onion and saute in some butter until soft. Add vegetables and cook until golden. Add meat and cook until the potatoes are going crispy around the edges. You may need to add more butter as you go. DH likes lots of pepper so I add this in as it's cooking.
Do try it, your DH may like it :-) then you won't have any leftover corned beef issues :-)
PS For a sauce to go with the corned beef the first time around, try adding a large dollop of grain mustard to hollandaise sauce. Mmmmmm....

Oh, I just didn't go into details. I was rushing to get out into the garden. I left out the mention of the onions, carrots, and seasoning! :)

Linnea56:

You can do just about what what you had in mind.
Sub the Corned Beef for Ham.
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Here is a recipe for

Lou's - Pasta e Fagioli ( I've been spelling it wrong!)
1 lb. Great Northern Beans (soaked overnight & drained)
3 quarts of water
Or use your canned Northern Beans or, Chick Peas ( Ceci )
3 Garlic Cloves (chopped small)
3/4 Cup of Tomatoes, diced small
1/3 cup of shredded Carrots
2 Whole Cloves
1/2 pound of cubed Ham or more ,to taste
3/4 cup of Onion chopped small
3 Bay Leaves
1/3 cup of Instant Mashed Potatoes ( or more if needed )
3 tablespoons of Chicken Flavored Soup Base or
2 cups of Chicken Broth.
3 cups( or more) of cooked Elbow Macaroni or # 9 Spaghetti
Salt and Pepper to taste, when beans are almost done.
Cooking:
Put 3 Quarts of water in a pot, large enough to hold
2 more quarts. Add the beans and start cooking them.
Add all the ingredients , except the Ham and Mashed Potatoes. Cook the Beans till they are almost done & add the Ham.
When the Beans are cooked soft, add the Inst. Mashed Potatoes,
and more if needed to thicken slightly. Add the cooked drained Spaghetti or
Elbow macaroni. Add more water if and when needed. You can sprinkle some Parmesan cheese if you like , when serving.
Makes about 8 servings, maybe more.

Here is another dish, almost the same as Pasta Fagioli.

Linnea56 :

I found the Photo of Pasta Fagioli.
LOU