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Corned Beef and Cabbage Soup

A warm and hearty soup featuring tender corned beef, sweet cabbage, and earthy potatoes, perfect for cozy gatherings and any time of the year.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Irish
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Protein
  • 1 lb cooked corned beef, diced Use leftover brisket or a plant-based protein if desired.
Starch/Pasta
  • 4 large potatoes, diced You can substitute with sweet potatoes or parsnips.
Aromatics & Vegetables
  • 1/2 head cabbage, chopped Kale or Swiss chard can be used as substitutes.
  • 3 carrots, sliced Add other vegetables like green beans for extra nutrition.
  • 1 medium onion, chopped Shallots can be substituted for onion.
  • 2 cloves garlic, minced Sauté until transparent for best flavor.
Liquids/Dairy
  • 6 cups beef broth Opt for low-sodium broth if desired.
Seasoning/Spice Blend
  • to taste salt and pepper Adjust carefully due to the saltiness of corned beef.
Optional Finishing Ingredients
  • to taste fresh parsley, chopped Chives or green onions can also add freshness.

Method
 

Preparation
  1. In a large pot, heat a little oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes, until the onion is soft and translucent.
Add Vegetables
  1. Add the diced carrots and potatoes. Stir them into the pot and cook for 5 minutes.
Pour in the Broth
  1. Carefully add the beef broth to the pot, scraping up any bits stuck to the bottom. Bring the mixture to a boil, then reduce to a simmer.
Add the Cabbage
  1. Add the chopped cabbage and diced corned beef. Let it simmer on low for about 30 minutes.
Season the Soup
  1. Taste the soup and add salt and pepper as needed.
Finish and Serve
  1. When the vegetables are tender, remove the pot from heat. Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!

Notes

For added depth, consider toasting spices like thyme or bay leaves before adding liquids. Top with grated cheese or a dollop of sour cream for extra creaminess. The soup can be made a day in advance for enhanced flavors.