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
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
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
