If you’re searching for a cozy, flavor-packed meal that feels like both comfort and celebration in a bowl, you need to try Corned Beef and Cabbage Soup. With its hearty mix of tender corned beef, buttery potatoes, vibrant cabbage, and savory broth, this soup brings all the best flavors of a classic Irish feast—only in soul-warming soup form. It’s an ingenious way to make leftovers feel new again, and it’s ready in under an hour, making it a perfect weeknight dinner or St. Patrick’s Day treat.
Ingredients You’ll Need
Simple, honest ingredients are the soul of Corned Beef and Cabbage Soup. Each one brings its own signature punch of flavor, texture, or eye-catching hue—together, they make every spoonful something special.
- Corned Beef: Chopped or shredded cooked corned beef brings deep, tender meatiness that’s essential to this soup’s character. Leftovers work beautifully!
- Olive Oil: Just a tablespoon is enough to sauté your aromatics and add a lush base layer of flavor.
- Onion: A diced onion lends savory sweetness and a hint of mellow sharpness to the pot.
- Garlic: Fresh minced garlic wakes up every other flavor without overpowering.
- Carrots: Sliced carrots give a pop of color and subtle earthiness, along with a gentle sweetness.
- Celery: Celery brings a delicate, aromatic crunch and rounds out that classic soup flavor.
- Green Cabbage: Chopped cabbage becomes tender yet hearty, soaks up the broth, and gives the soup its satisfying bite.
- Beef Broth: Rich, savory broth brings everything together—use a high-quality broth for even more depth.
- Water: Two cups help balance the richness of the beef broth and ensure plenty of delicious soup to go around.
- Potatoes: Diced potatoes add creaminess and heartiness—russet or Yukon Gold work perfectly here.
- Dried Thyme: Just a teaspoon adds gentle, herbal warmth that echoes the rustic Irish inspiration.
- Dried Parsley: Dried parsley contributes greenery, freshness, and a whisper of brightness.
- Bay Leaf: A single bay leaf infuses the broth with subtle depth and complexity; don’t forget to fish it out before serving.
- Salt and Pepper: Season generously to taste—remember, the broth and beef already bring some saltiness, so taste as you go!
How to Make Corned Beef and Cabbage Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic, letting them gently sizzle for about three minutes. Stir often until the onions turn translucent and the garlic smells absolutely mouthwatering. This fragrant base is what sets the stage for the rest of your Corned Beef and Cabbage Soup.
Step 2: Add the Veggies
Next, toss in your sliced carrots and celery. Let them cook for another five minutes, stirring occasionally. This short sauté brings out their natural sweetness and starts to soften them up before the liquid goes in. Everything should look glossy and just a bit golden around the edges.
Step 3: Build the Broth
Pour in the rich beef broth and water, then add the diced potatoes, chopped cabbage, and your cooked corned beef (whether freshly prepared or leftovers). Sprinkle in the thyme, dried parsley, and toss in the bay leaf. Season with salt and pepper to taste, remembering that you can always add a touch more at the end if needed.
Step 4: Simmer to Perfection
Bring everything to a gentle boil, then immediately drop the heat to a simmer. Let your Corned Beef and Cabbage Soup bubble away, uncovered, for 25 to 30 minutes. Stir occasionally, and keep an eye out for the veggies turning perfectly tender—the potatoes should be fork-soft, and the cabbage melt-in-your-mouth delicious. Remove the bay leaf before serving.
Step 5: Serve Hot
As soon as the soup is ready, ladle generous portions into bowls. Serve it steaming hot, ideally with a hunk of crusty bread on the side to dip into all that savory broth. Don’t forget a finishing touch of fresh herbs or a squeeze of lemon for extra brightness if you like.
How to Serve Corned Beef and Cabbage Soup
Garnishes
A sprinkle of chopped fresh parsley or chives instantly livens up each bowl, adding both color and a breath of freshness. For a piquant kick, try a dash of freshly ground black pepper, or a quick swipe of horseradish on top. Just before serving, some folks love a tiny squeeze of lemon or a splash of apple cider vinegar to balance the richness—it’s a small detail that makes a big impact.
Side Dishes
You really can’t go wrong pairing the hearty flavors of Corned Beef and Cabbage Soup with warm, crusty bread or traditional Irish soda bread. For a lighter touch, a crisp green salad dressed with tangy vinaigrette provides a bright, refreshing contrast to the coziness of the soup. And if you’re in the mood for a full Irish feast, serve alongside creamy mashed potatoes or simple buttered peas.
Creative Ways to Present
For a playful dinner party vibe, serve your Corned Beef and Cabbage Soup in individual bread bowls—rustic and fun! If you want a lighter lunch, ladle it into wide mugs for easy sipping. At a festive gathering, provide a toppings bar with bowls of fresh herbs, shredded cheese, and lemon wedges so guests can customize their bowls and make the experience interactive.
Make Ahead and Storage
Storing Leftovers
Let any leftover Corned Beef and Cabbage Soup cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for three to four days, making it perfect for meal prep or next-day lunches. The flavor only deepens overnight, so don’t be shy about making a double batch!
Freezing
This soup freezes wonderfully. Spoon cooled Corned Beef and Cabbage Soup into freezer-safe containers, leaving an inch at the top to allow for expansion. Freeze for up to three months—just remember that potatoes may soften a bit, but the flavor remains splendid. Thaw overnight in the fridge before reheating.
Reheating
To reheat, simply pour the desired amount of soup into a saucepan and warm gently over medium heat until hot, stirring occasionally. You can also microwave individual servings in a covered microwave-safe bowl, stirring every minute or so to ensure even heating. Add a splash of broth or water if you find the soup has thickened in the fridge.
FAQs
Can I make Corned Beef and Cabbage Soup in a slow cooker?
Absolutely! Sauté the aromatics (onion and garlic) first, then combine all ingredients in your slow cooker. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the veggies are perfectly tender. The longer cook time really lets the flavors meld together beautifully.
What kind of corned beef works best?
Leftover cooked corned beef is perfect for this recipe, but you can also use store-bought pre-cooked corned beef, or make a batch specifically for the soup. Just chop or shred it so it melds easily into the broth.
Can I add extra vegetables?
Definitely! Corned Beef and Cabbage Soup is flexible—try adding parsnips, turnips, or even diced rutabaga for more depth. Just keep the ratios in check so the soup doesn’t become too crowded or lose its iconic flavors.
Is this recipe gluten-free?
Yes, this soup is naturally gluten-free as written, provided your corned beef and beef broth are gluten-free certified. Always double-check ingredient labels if you’re cooking for someone with gluten sensitivities.
How can I brighten up the flavor?
A squeeze of fresh lemon juice or a splash of apple cider vinegar at the end is a game-changer—it adds just enough acidity to lighten and sharpen all the wonderful, rich flavors of Corned Beef and Cabbage Soup.
Final Thoughts
I truly hope you’ll give this Corned Beef and Cabbage Soup a try the next time you have a craving for something hearty, nourishing, and full of comfort. It’s the kind of meal that feels like a warm hug and is perfect for sharing with family or friends. Enjoy every cozy, flavor-packed spoonful!
Print
Corned Beef and Cabbage Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty soup recipe that transforms leftover corned beef into a delicious meal. This Corned Beef and Cabbage Soup is packed with tender vegetables, savory corned beef, and flavorful herbs, making it a perfect dish for a cozy night in.
Ingredients
Corned Beef and Cabbage Soup:
- 2 cups cooked corned beef, chopped or shredded
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 medium carrots sliced
- 3 celery stalks sliced
- 4 cups green cabbage chopped
- 4 cups beef broth
- 2 cups water
- 3 medium potatoes diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil. Add diced onion and garlic, sauté for about 3 minutes until fragrant.
- Add vegetables: Add carrots and celery, cook for another 5 minutes, stirring occasionally.
- Add remaining ingredients: Pour in beef broth and water, then add potatoes, cabbage, corned beef, thyme, parsley, bay leaf, salt, and pepper.
- Simmer: Bring the soup to a boil, then reduce heat and simmer uncovered for 25-30 minutes until vegetables are tender and flavors have melded together.
- Finish: Remove the bay leaf before serving. Serve hot with crusty bread if desired.
Notes
- This soup is a great way to use up leftover corned beef.
- Add a splash of apple cider vinegar or a squeeze of lemon juice for brightness if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 5g
- Sodium: 760mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 45mg
