Name: Corned Beef and Cabbage Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Irish-American
Ingredients: 1 medium onion, diced; 2 cloves garlic, minced; 3 medium carrots, sliced; 3 celery stalks, sliced; 4 cups chopped green cabbage; 3 medium potatoes, peeled and diced; 1 tablespoon olive oil; 4 cups cooked corned beef, chopped; 6 cups low-sodium beef broth; 2 cups water; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 bay leaf; Salt and black pepper to taste; Chopped fresh parsley for garnish (optional)

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If you’re searching for the pure comfort of a hearty meal in a bowl, Corned Beef and Cabbage Soup is guaranteed to win your heart. Inspired by Irish traditions yet timeless enough for everyday cooking, this soup brings together tender corned beef, sweet carrots, soft potatoes, and plenty of cabbage in a savory, aromatic broth. It’s a recipe I love for both its vibrant flavors and its clever use of leftover corned beef. Whether you’re cozying up after a long day or pondering what to do with St. Patrick’s Day leftovers, this soup promises warmth, satisfaction, and maybe even a little nostalgia.

Corned Beef and Cabbage Soup Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of kitchen staples and a few fresh veggies to create a pot of Corned Beef and Cabbage Soup that’s bursting with flavor. Each ingredient plays its own important part, adding heartiness, subtle sweetness, or aromatic depth, so don’t skip the little things—they really do make this soup special.

Olive oil: Adds richness and helps soften the veggies for extra depth.
Onion: Provides a sweet, savory base flavor as it cooks down.
Garlic: Infuses the soup with an irresistible, aromatic kick.
Carrots: Bring sweetness and a pop of cheerful color.
Celery: Lends a subtle herbal note and satisfying crunch.
Green cabbage: The star veggie, tender and slightly sweet once simmered.
Potatoes: Make the broth extra hearty and comforting.
Corned beef: Savory, salty, and packed with protein—leftover or freshly cooked both shine.
Low-sodium beef broth: Forms the savory, crave-worthy foundation for your soup.
Water: Balances the flavors and helps the broth go further.
Dried thyme: Aromatic and woodsy, it complements the beef beautifully.
Dried parsley: Adds a gentle herbal lift and freshness.
Bay leaf: Gives the finished soup a subtle earthiness—remember to remove it before serving.
Salt and black pepper: Enhance every other flavor, so taste as you go.
Fresh parsley (optional): The perfect garnish for a fresh, green finish.

How to Make Corned Beef and Cabbage Soup

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, toss in your diced onion and let it cook for about 3 to 4 minutes, until softened and translucent. Add the minced garlic and sauté for another 30 seconds, just until you catch that mouthwatering fragrance—this is the secret to a soup that smells as good as it tastes!

Step 2: Add Vegetables

Stir in your carrots, celery, green cabbage, and potatoes. Give everything a good mix so every veggie gets a little bit of that garlicky oil coating. This layer of flavors builds richness and guarantees each spoonful will be nourishing and colorful.

Step 3: Build the Broth and Simmer

Pour in the beef broth and water, then stir in the chopped corned beef, dried thyme, dried parsley, and bay leaf. Bring everything to a rolling boil, then reduce the heat so the soup simmers gently. Allow it to bubble away for 30 to 40 minutes, uncovered, until the veggies are fork-tender and your kitchen smells downright irresistible.

Step 4: Taste and Season

Remove the bay leaf, then season your Corned Beef and Cabbage Soup with salt and freshly ground black pepper to your liking. This is your chance to fine-tune the flavor, so don’t hold back—give it a taste and adjust as needed!

Step 5: Serve It Up

Ladle the hot soup into big, welcoming bowls and sprinkle with chopped fresh parsley if you’re feeling fancy. Pair with a hunk of crusty bread, or simply dive in as-is. Each bowl is loaded with cozy Irish-American vibes that will warm you right up.

How to Serve Corned Beef and Cabbage Soup

Garnishes

The simplest touch, fresh chopped parsley, brightens up each serving with a little color and herbal freshness. If you want to up the ante, try some freshly cracked black pepper, a swirl of good olive oil, or even a gentle sprinkle of shredded sharp cheddar to complement the savory broth.

Side Dishes

Corned Beef and Cabbage Soup really shines with thick slices of rustic bread or buttery soda bread alongside. For a heartier meal, pair it with a crisp green salad or roasted root vegetables. If you love tradition, serve with boiled potatoes or simply let the soup’s potatoes do the heavy lifting!

Creative Ways to Present

For a festive family-style dinner, serve the soup in an enameled Dutch oven set right on the table. If you’re feeling playful, ladle the soup into mini bread bowls or serve with a side of pickles for a playful tangy contrast. For casual gatherings, offer an array of toppings—like sour cream, cheese, or fresh herbs—and let everyone customize their own bowl.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Corned Beef and Cabbage Soup to room temperature, then transfer to airtight containers. It keeps well in the fridge for up to four days, making lunchtime or busy weeknights a breeze!

Freezing

Good news: this soup freezes beautifully. Let it cool completely and divide into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months—just thaw in the fridge overnight when you’re ready for another bowl of that cozy goodness.

Reheating

To reheat, simply pour the soup into a saucepan and warm gently over medium heat, stirring occasionally until piping hot. If it thickens up in the fridge, add a splash of broth or water to bring back the perfect texture. The flavors actually deepen as the soup sits, so leftovers are even more delicious!

FAQs

Can I use store-bought cooked corned beef?

Absolutely! Store-bought cooked corned beef works perfectly and makes the process even quicker. Just chop it up and stir it in like you would with homemade or leftover corned beef.

Is Corned Beef and Cabbage Soup gluten-free?

Yes, this recipe is naturally gluten-free, provided your beef broth and any store-bought seasonings are gluten-free certified. Double-check your labels, and you’re good to go!

Can I swap in sweet potatoes or other veggies?

Definitely! Feel free to swap white potatoes for sweet potatoes, add turnips, or even throw in a handful of spinach at the end. The base recipe is forgiving and welcomes your personal touch.

How do I make this soup vegetarian?

While the classic version naturally features corned beef, you can create a vegetarian riff by using meaty mushrooms instead of beef and opting for vegetable broth. The soup will still have plenty of comforting flavor and texture.

What’s the best way to use up leftover Corned Beef and Cabbage Soup?

This soup transforms into a great stew the next day! Serve leftovers over buttered toast, mash some of the veggies for a thicker texture, or use as a unique stuffing for baked potatoes.

Final Thoughts

If you’re craving something hearty, nourishing, and full of character, try Corned Beef and Cabbage Soup. There’s a reason it’s been a staple for generations—every spoonful feels like a warm hug from the inside out. Pull out your biggest pot and get ready to delight friends and family alike!

Corned Beef and Cabbage Soup Recipe

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4.9 from 29 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Corned Beef and Cabbage Soup is a hearty and comforting dish perfect for using up leftover corned beef. Filled with vegetables and savory flavors, it’s an ideal meal for chilly days.

Ingredients

Scale

Vegetables:

1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
3 celery stalks, sliced
4 cups chopped green cabbage
3 medium potatoes, peeled and diced

Other Ingredients:

1 tablespoon olive oil
4 cups cooked corned beef, chopped
6 cups low-sodium beef broth
2 cups water
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and black pepper to taste
Chopped fresh parsley for garnish (optional)

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Instructions

Saute Vegetables: In a large pot, sauté onion in olive oil until softened. Add garlic, carrots, celery, cabbage, and potatoes.
Add Remaining Ingredients: Pour in broth and water. Add corned beef, thyme, parsley, and bay leaf.
Cook: Bring to a boil, then simmer for 30-40 minutes until vegetables are tender.
Season and Serve: Season with salt and pepper. Remove bay leaf. Garnish with parsley before serving.