If you’re looking for a cozy, flavor-packed way to warm up, Corned Beef and Cabbage Soup is the answer. This hearty soup transforms simple ingredients into a bowl of pure comfort, brimming with tender corned beef, sweet carrots, creamy potatoes, and vibrant cabbage. It’s the perfect way to stretch leftover corned beef or simply enjoy all the classic flavors of St. Patrick’s Day in an easy, one-pot meal. Whether you’re feeding a family or meal-prepping for the week, this soup will have everyone coming back for seconds!
Ingredients You’ll Need
The beauty of Corned Beef and Cabbage Soup is how each ingredient brings something special to the table—colorful veggies, aromatic herbs, and, of course, that irresistibly savory corned beef. Here’s what you’ll need, plus a few tips for getting the most out of each component.
- Olive oil: The base for sautéing, lending a subtle richness and helping all the flavors meld beautifully.
- Onion (diced): Adds a gentle sweetness and depth to the soup’s foundation.
- Garlic (minced): Brings a fragrant, savory kick that elevates every spoonful.
- Carrots (peeled and sliced): Provide color, mild sweetness, and a touch of earthiness.
- Celery (sliced): Infuses the broth with a fresh, aromatic crunch.
- Green cabbage (chopped): The star veggie, becoming meltingly tender and soaking up all those savory juices.
- Cooked corned beef (shredded or chopped): Adds hearty, salty bites with loads of flavor; leftovers work perfectly.
- Dried thyme: A classic herb that adds subtle warmth and complexity.
- Black pepper: Provides gentle heat and balance to the soup’s richness.
- Bay leaf: Simmered in the broth for an extra layer of depth—don’t forget to remove before serving!
- Beef broth: The soul of the soup, tying together all the savory flavors.
- Potatoes (peeled and diced): Make the soup hearty and satisfying, soaking up that delicious broth.
- Salt to taste: Enhances every ingredient—add at the end to adjust seasoning perfectly.
- Chopped fresh parsley for garnish: Freshness and a pop of color to finish the bowl beautifully.
How to Make Corned Beef and Cabbage Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, letting them sizzle and soften for about 2 to 3 minutes. This step is essential—it builds the flavor base for your entire Corned Beef and Cabbage Soup, filling your kitchen with that irresistible, homey aroma.
Step 2: Add the Root Veggies
Toss in your sliced carrots and celery, stirring everything together. Let them cook for about 5 minutes until they start to soften and their flavors begin to deepen. This is where the soup starts to come alive with color and texture.
Step 3: Layer in the Cabbage and Corned Beef
Next, add the chopped green cabbage and your cooked corned beef. Give everything a good stir so the meat and veggies are evenly distributed. Sprinkle in the dried thyme, black pepper, and drop in the bay leaf—these seasonings will infuse the broth as it simmers, creating the signature taste of Corned Beef and Cabbage Soup.
Step 4: Pour in the Broth
Pour in the beef broth, scraping up any flavorful bits from the bottom of the pot. Bring the mixture to a gentle boil, which helps all those wonderful flavors come together into a rich, savory base.
Step 5: Add the Potatoes and Simmer
Stir in the diced potatoes, then reduce the heat and let your soup simmer uncovered for 25 to 30 minutes. The vegetables will become perfectly tender, the potatoes will soak up every bit of flavor, and the broth will develop a deep, comforting richness that makes this Corned Beef and Cabbage Soup so satisfying.
Step 6: Taste, Season, and Serve
Once the veggies are soft and the flavors are just right, fish out the bay leaf. Taste your soup and add salt if needed. Ladle into bowls and finish with a generous sprinkle of fresh parsley for that final burst of color and freshness.
How to Serve Corned Beef and Cabbage Soup
Garnishes
A shower of chopped fresh parsley is classic, but you can also add a dollop of sour cream or a splash of apple cider vinegar for extra brightness. Cracked black pepper on top brings a lovely finishing touch, and a wedge of lemon alongside can really make the flavors pop.
Side Dishes
Serve your Corned Beef and Cabbage Soup with thick slices of crusty bread (Irish soda bread is a favorite!) to soak up every last drop. A simple green salad or a side of roasted potatoes fits right in for a more substantial meal.
Creative Ways to Present
Ladle the soup into bread bowls for a fun, edible twist, or serve it family-style in a big Dutch oven at the center of your table. For a party, you can portion it into small mugs or cups for easy, cozy sipping.
Make Ahead and Storage
Storing Leftovers
Corned Beef and Cabbage Soup keeps beautifully in the refrigerator for up to four days. Store it in an airtight container, and the flavors will deepen even more overnight—making leftovers something to look forward to!
Freezing
This soup is freezer-friendly, which makes it perfect for meal prep. Let the soup cool completely, then portion into freezer-safe containers. It will stay delicious for up to three months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat until it’s steaming hot. If it’s a bit thick after chilling, just add a splash of beef broth or water to loosen it up. The flavors only get better with time!
FAQs
Can I make Corned Beef and Cabbage Soup in a slow cooker?
Absolutely! Sauté the onion and garlic first, then add all ingredients to your slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add the potatoes about halfway through to keep them from getting too soft.
What can I use if I don’t have leftover corned beef?
No leftovers? No problem! You can buy pre-cooked corned beef from the deli or even use canned corned beef in a pinch. Just chop or shred it and add as directed in the recipe.
Is Corned Beef and Cabbage Soup gluten-free?
Yes, this soup is naturally gluten-free as long as your beef broth is certified gluten-free. Always double-check ingredient labels to be sure, especially if you have dietary restrictions.
Can I add other vegetables?
Definitely! Feel free to add parsnips, turnips, or even a handful of kale or spinach near the end of cooking. This recipe is a great base for using up any extra veggies you have on hand.
How do I brighten up the flavor of the soup?
A splash of apple cider vinegar or a squeeze of fresh lemon juice right before serving adds a wonderful brightness and balances the richness of the corned beef and broth.
Final Thoughts
If you’ve never tried making Corned Beef and Cabbage Soup at home, now’s the perfect time to dive in! It’s cozy, satisfying, and so easy to pull together—just the thing for a chilly day or when you want to make the most of leftovers. Give it a try and see why this soup is a favorite in so many kitchens!
Print
Corned Beef and Cabbage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Irish-American
- Diet: Non-Vegetarian
Description
This hearty Corned Beef and Cabbage Soup is a comforting and flavorful Irish-American dish, perfect for using up leftover corned beef. Packed with tender vegetables and a savory broth, it’s a satisfying and nutritious meal ideal for chilly days.
Ingredients
Vegetables
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 4 cups green cabbage (chopped)
- 1 small onion (diced)
- 2 cups potatoes (peeled and diced)
- 2 cloves garlic (minced)
Meat
- 3 cups cooked corned beef (shredded or chopped)
Liquids and Oils
- 1 tablespoon olive oil
- 6 cups beef broth
Spices and Herbs
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 bay leaf
- Salt to taste
- Chopped fresh parsley for garnish
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
- Cook vegetables: Stir in the peeled and sliced carrots and celery. Cook for another 5 minutes until they begin to soften.
- Add remaining ingredients: Add chopped cabbage, shredded corned beef, dried thyme, black pepper, bay leaf, and beef broth to the pot. Bring the mixture to a boil.
- Simmer soup: Reduce the heat to a gentle simmer. Stir in diced potatoes and cook uncovered for 25–30 minutes, or until all the vegetables are tender.
- Season and garnish: Taste the soup and adjust salt as needed. Remove the bay leaf. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- This soup is a great way to use up leftover corned beef.
- It stores well in the refrigerator for up to 4 days and can be frozen for longer storage.
- For a bright tang, add a splash of vinegar or lemon juice just before serving.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 740mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
