Corned Beef and Cabbage Soup (re-run)

This is a re-run from 3/2018 and since we still have quite a bit of corned beef and cabbage leftover I'm making this soup again - I'm sharing it in case you're in the same situation! I saw a recipe the other day that added quick-cooking barley to a soup similar to this one, not sure if it's necessary (especially if you're adding potatoes?) but it's a different idea if you have barley on hand and want to try it. Here's the original post:

Now that St. Patty's Day dinner is over, do you have lots of leftovers? Here is an easy, quick way to use them up - make soup!

I don't have a recipe, just wing it based on what your leftovers are...I start with putting a little oil in a big soup pot and sauteing some diced onion until translucent; if you don't have cooked potato and carrot leftovers but want them in the soup I'd dice up some raw and add with the onions until they are softened. Anything else you want to add that isn't pre-cooked (celery, garlic, whatever), add to the onion mixture at this point - when it's all softened add chicken broth (enough to make a pot of soup!), and then once it's hot add chopped up pre-cooked leftover potatoes, carrots, cabbage and corned beef. Let it simmer on the stove for a while so the flavors all meld together. That's it!

PS: don't add salt until you taste the finished product - the corned beef is so salty it might be enough. You can also add other seasonings if you want - thyme, bay leaves (remove when you're ready to eat the soup), parsley, and pepper would all taste good.