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Corned Beef and Cabbage Soup Recipe

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

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)

Instructions

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

Notes

  • This soup is ideal for using up leftover corned beef from St. Patrick’s Day.
  • It freezes well; store in airtight containers for up to 3 months once cooled.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup, Main Course
  • Method: Stovetop
  • Cuisine: Irish-American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 5g
  • Sodium: 850mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 65mg