Name: Corned Beef and Cabbage Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Irish-American
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 3 carrots, peeled and sliced; 2 celery stalks, sliced; 1/2 head green cabbage, chopped; 3 cups cooked corned beef, chopped or shredded; 1 teaspoon dried thyme; 1/2 teaspoon black pepper; 6 cups low-sodium beef broth; 2 cups diced potatoes (Yukon Gold or red); 1 bay leaf; Salt to taste; Chopped fresh parsley for garnish

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Corned Beef and Cabbage Soup is the kind of soul-warming meal that makes you want to hold your bowl close and savor every bite. Brimming with tender corned beef, hearty potatoes, and ribbons of cabbage in a flavorful broth, this soup is pure comfort. Whether you’ve got leftover corned beef from a celebration or you’re simply craving that cozy Irish-American flavor, this recipe delivers a delicious and deeply satisfying bowl every single time.

Corned Beef and Cabbage Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Corned Beef and Cabbage Soup lies in its simple ingredients, each bringing something special to the pot. These kitchen staples come together to create layers of flavor, color, and heartiness you’ll want to revisit again and again.

Olive Oil: A bit of olive oil gets the veggies started and adds a touch of richness.
Onion: Diced onion forms the flavor base, giving the soup depth and a lovely sweetness.
Garlic: Two cloves, minced, add irresistible aroma and pep to every spoonful.
Carrots: Their bright sweetness plays off the saltiness of the corned beef.
Celery: For classic soup flavor and a welcome crunch.
Green Cabbage: Chopped cabbage softens beautifully in the broth, soaking up all the savory goodness.
Corned Beef: Chopped or shredded, it brings the signature flavor—leftover or deli-prepared both work great!
Dried Thyme: Earthy thyme delivers gentle herbal notes that complement the beef and veggies perfectly.
Black Pepper: A half-teaspoon brings just enough warmth to round out the dish.
Beef Broth: Low-sodium broth keeps things savory but not too salty.
Yukon Gold or Red Potatoes: These potatoes hold their shape and soak up flavors like a dream.
Bay Leaf: Just one is enough to infuse the soup with subtle, earthy nuance.
Salt to Taste: You’re in control—add a pinch, taste, and adjust at the very end.
Fresh Parsley: For garnish! Chopped parsley adds a burst of bright color and freshness.

How to Make Corned Beef and Cabbage Soup

Step 1: Sauté the Vegetables

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, garlic, carrots, and celery, and cook for about 5–6 minutes. Your kitchen will start to smell amazing as these aromatics soften and release their flavors. This step is all about building the foundation of your soup, so don’t rush it.

Step 2: Add the Cabbage

Toss in the chopped cabbage and let it cook for another 3 minutes, stirring occasionally. As the cabbage wilts, it will start to soak up all the deliciousness from the pot, getting tender while adding rustic heartiness to the soup.

Step 3: Build the Soup

Now the fun part: pile in your chopped or shredded corned beef, dried thyme, black pepper, beef broth, diced potatoes, and that one special bay leaf. Give everything a gentle stir to combine the flavors. The broth should cover all the ingredients, so they cook evenly and absorb all the savory notes.

Step 4: Simmer and Savor

Bring your pot to a gentle boil, then reduce the heat to a simmer. Let the Corned Beef and Cabbage Soup bubble away for about 25–30 minutes, or until the potatoes and vegetables are fork-tender. This is when the magic happens as all the components meld into a truly comforting soup.

Step 5: Finish and Serve

Fish out the bay leaf and give your soup a taste, adjusting the salt as needed. Ladle the Corned Beef and Cabbage Soup into bowls and sprinkle generously with chopped fresh parsley. Each bowl promises to be as gorgeous as it is satisfying!

How to Serve Corned Beef and Cabbage Soup

Garnishes

You don’t have to go wild, but a hefty pinch of chopped fresh parsley lends unbeatable color and freshness to each bowl. A tiny swirl of sour cream or a sprinkle of cracked black pepper makes this Corned Beef and Cabbage Soup even more appealing, both for your eyes and your taste buds.

Side Dishes

Nothing pairs better with this soup than a thick slice of crusty bread or a pillowy dinner roll, perfect for dipping into the savory broth. If you’re feeling extra traditional, serve it alongside warm Irish soda bread for a nod to its roots. A fresh green salad with a tangy vinaigrette also balances the rich flavors perfectly.

Creative Ways to Present

For a fun twist, serve Corned Beef and Cabbage Soup in small bread bowls for a party-ready presentation. Or, ladle the soup into oversized mugs for a cozy, fireside meal. You can even garnish each portion with pickled mustard seeds or a sprinkle of shredded cheese for an unexpected but delicious finish!

Make Ahead and Storage

Storing Leftovers

Corned Beef and Cabbage Soup actually tastes even better the second day, as the flavors continue to meld. Simply allow the soup to cool, then store in an airtight container in the fridge for up to 4 days. It keeps beautifully and makes for easy, comforting leftovers whenever a craving hits.

Freezing

If you’d like to freeze some for later, let the soup cool completely before ladling it into freezer-safe containers. Leave a little room at the top for expansion. Frozen Corned Beef and Cabbage Soup stays delicious for up to three months—just thaw overnight in the fridge before reheating.

Reheating

To reheat, pour your desired amount into a saucepan and warm gently over medium heat until hot, stirring occasionally. You can also use the microwave for quick single servings. If the soup thickens up after storage, add a splash of broth or water to loosen it to your preferred consistency.

FAQs

Can I use raw corned beef instead of cooked?

For this recipe, cooked corned beef is recommended to ensure the soup comes together quickly and the corned beef stays tender. If you only have raw corned beef, cook it separately (such as simmering or slow-cooking) before adding it to the soup, or try using leftovers from a classic corned beef dinner.

What type Soup

Yukon Gold and red potatoes are ideal because they hold their shape and become creamy without turning mushy. Russet potatoes will work in a pinch, but be aware they may break down a bit more as the soup simmers.

How can I make this recipe gluten-free?

This Corned Beef and Cabbage Soup is naturally gluten-free as long as your beef broth and corned beef don’t contain any wheat-based additives. Always check labels if you have dietary restrictions, especially with deli products and store-bought broth.

Can I add other vegetables?

Absolutely! This soup is extremely versatile. Feel free to toss in parsnips, turnips, or even a handful of frozen peas near the end of cooking for pops of color and extra nutrition. Just be mindful of cooking times so everything stays tender and tasty.

Is Corned Beef and Cabbage Soup suitable for meal prep?

Definitely. Corned Beef and Cabbage Soup not only stores and reheats well but also packs wonderfully for lunch the next day. Prepare a double batch if you love leftovers—you won’t regret it!

Final Thoughts

If you’re looking for a way to bring friends and family together over a bowl of pure comfort, Corned Beef and Cabbage Soup is the answer. With its rich, savory broth and hearty bites of corned beef and veggies, this recipe is sure to become a treasured favorite in your kitchen. I hope you give it a try and enjoy every cozy spoonful!

Corned Beef and Cabbage Soup Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty soup that combines the flavors of corned beef and cabbage in a delicious broth. Perfect for a cozy meal on a chilly day.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
1/2 head green cabbage, chopped
3 cups cooked corned beef, chopped or shredded
1 teaspoon dried thyme
1/2 teaspoon black pepper
6 cups low-sodium beef broth
2 cups diced potatoes (Yukon Gold or red)
1 bay leaf
Salt to taste
Chopped fresh parsley for garnish

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Instructions

Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrots, and celery, and sauté for 5–6 minutes until vegetables begin to soften.
Add Remaining Ingredients: Stir in the chopped cabbage and cook for 3 more minutes. Add the cooked corned beef, thyme, black pepper, beef broth, potatoes, and bay leaf.
Simmer: Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until the vegetables are tender.
Adjust Seasoning: Remove bay leaf, adjust salt to taste, and garnish with chopped parsley before serving.

Notes

Use leftover corned beef from a previous meal, or purchase pre-cooked corned beef from the deli.
This soup stores well and tastes even better the next day.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Irish-American