Corned Beef and Cabbage Soup Recipe

If you have some leftover corned beef and crave a cozy, comforting meal, this Corned Beef and Cabbage Soup Recipe is just the thing to warm your soul. It takes the classic flavors we love from a traditional Irish corned beef and cabbage plate and transforms them into a hearty, satisfying soup that fills your kitchen with irresistible aromas. This soup combines tender vegetables, rich broth, and chunks of savory corned beef for a bowl that’s both nutritious and soul-soothing—perfect for chilly evenings or anytime you want a taste of home-cooked goodness.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the secret to making this soup sing with flavor. Each component brings its own unique texture and taste, creating a perfectly balanced bowl that’s as colorful as it is delicious.

• 1 tablespoon olive oil: Adds a smooth, fruity base for sautéing your veggies.
• 1 small onion, chopped: Brings a subtle sweetness and depth of flavor.
• 2 cloves garlic, minced: Offers a warm, aromatic punch that lifts the whole dish.
• 3 carrots, sliced: Add vibrant color and a natural sweetness.
• 2 celery stalks, sliced: Provide a mild crunch and fresh herbal notes.
• 4 cups chopped green cabbage: The star vegetable that softens and soaks up all the broth’s flavors.
• 2 cups cooked corned beef, chopped: Tender and salty, the heart of this classic soup.
• 1 large potato, peeled and diced: Boosts the soup’s satisfying texture with a gentle creaminess.
• 6 cups low-sodium beef broth: Creates a rich, savory base without overwhelming saltiness.
• 1 teaspoon dried thyme: Adds subtle earthiness and herbal warmth.
• 1 bay leaf: Infuses the soup with a layered, aromatic flavor.
• Salt and black pepper to taste: Essential for balancing and enhancing all the ingredients.
• Chopped parsley for garnish (optional): A fresh, green touch that brightens the final presentation.

How to Make Corned Beef and Cabbage Soup Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. Toss in the chopped onion, sliced carrots, and celery, and stir them frequently as they soften up in about 5 to 6 minutes. This process builds the foundational flavors for your soup, bringing out the natural sweetness of the veggies. Then add the minced garlic and cook for another minute until it becomes fragrant—you’ll start to notice the kitchen filling with cozy scents at this point.

Step 2: Combine Vegetables and Meat

Now it’s time to add the green cabbage, diced potato, and chopped corned beef directly into the pot. These ingredients give the soup its hearty character and blend the textures perfectly—tender cabbage mingles with soft potatoes and meaty corned beef pieces, making each spoonful satisfying and filling.

Step 3: Pour in Broth and Seasonings

Pour the beef broth over your mixture, then sprinkle in dried thyme and tuck in the bay leaf. Season with salt and black pepper to your liking. Bring everything to a gentle boil; this step ensures that all the flavors start to marry beautifully together, making the soup rich and comforting.

Step 4: Simmer to Finish

Reduce the heat and let the soup simmer uncovered for about 25 to 30 minutes. This slow simmer allows the vegetables to soften and the flavors to deepen into that signature taste you expect from a classic Corned Beef and Cabbage Soup Recipe. Remember to fish out the bay leaf before serving—no one wants to bite into that!

How to Serve Corned Beef and Cabbage Soup Recipe

Garnishes

A sprinkle of freshly chopped parsley adds a pop of color and a pleasant mild herbaceousness that brightens the overall bowl. For an extra kick, some people love adding a dash of apple cider vinegar or even a spoonful of mustard straight into their soup just before eating—it really amps up the tangy, savory complexity.

Side Dishes

This soup pairs beautifully with crusty bread or warm soda bread, perfect for soaking up every last drop of the broth. A simple green salad on the side can provide a refreshing crunch contrast that balances the richness of the soup.

Creative Ways to Present

Try serving the soup in rustic bread bowls for a fun twist that’s sure to impress guests. Or layer some shredded cheese on top and place the soup under a broiler for a few minutes to create a bubbly, golden crust. Either way, it makes the Corned Beef and Cabbage Soup Recipe feel special and inviting.

Make Ahead and Storage

Storing Leftovers

This soup keeps exceptionally well in the refrigerator for up to four days. Store it in airtight containers to preserve the flavors and prevent it from absorbing other fridge odors.

Freezing

If you want to enjoy the convenience of this soup later on, it freezes beautifully. Place it in freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. When properly frozen, the soup will maintain its delicious taste for up to three months.

Reheating

Reheat gently on the stovetop over low to medium heat to keep the corned beef tender and the vegetables intact. Stir occasionally and add a splash of water or broth if the soup becomes too thick. Microwave reheating also works well, but keep an eye so it heats evenly without drying out.

FAQs

Can I use fresh corned beef instead of cooked?

Using fresh corned beef isn’t recommended for this recipe because it needs time to tenderize before adding it to the soup. Cooking leftover corned beef ensures the meat is perfectly tender and ready to absorb all the flavors in the broth.

Is this Corned Beef and Cabbage Soup Recipe gluten-free?

Yes! All the ingredients used here are naturally gluten-free, making this soup a great option for anyone avoiding gluten. Just be sure your beef broth is labeled gluten-free, as some brands may add trace gluten-containing ingredients.

Can I add other vegetables to this soup?

Absolutely! Feel free to toss in some parsnips, turnips, or even kale for extra nutrition and flavor. Just adjust the cooking times slightly to ensure all veggies are tender and delicious.

What’s the best way to thicken the soup if I prefer a heartier consistency?

For a thicker soup, mash some of the potatoes with a fork before serving, or sprinkle in a tablespoon of cornstarch mixed with cold water while simmering gently to thicken the broth up without changing the flavor.

Can I make this soup in a slow cooker?

Yes, you can! Simply sauté the aromatics first then place all ingredients in your slow cooker on low for 6 to 8 hours. The slow cooking process enhances the flavors and tenderizes the corned beef beautifully.

Final Thoughts

This Corned Beef and Cabbage Soup Recipe is a delightful way to transform simple ingredients into a memorable meal full of warmth and hearty flavors. Whether it’s post-holiday leftovers or a craving for classic comfort food, this soup hits all the right notes with its inviting aroma and satisfying taste. Give it a try—you might just find your new favorite way to enjoy those cherished Irish-American flavors year-round.

Corned Beef and Cabbage Soup Recipe

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3.9 from 34 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

A hearty and flavorful Corned Beef and Cabbage Soup, perfect for using up leftover corned beef. This Irish-American classic combines tender corned beef, fresh cabbage, and vegetables simmered in a savory beef broth, making a comforting and nourishing meal ideal for St. Patrick’s Day or any chilly day.

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Ingredients

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Vegetables

• 1 small onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 4 cups chopped green cabbage
• 1 large potato, peeled and diced
• 2 cloves garlic, minced

Meat

• 2 cups cooked corned beef, chopped

Liquids & Seasonings

• 1 tablespoon olive oil
• 6 cups low-sodium beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste

Garnish (Optional)

• Chopped parsley

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Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery, sautéing for 5 to 6 minutes until the vegetables are softened and fragrant.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
3. Add Remaining Ingredients: Add the chopped cabbage, diced potato, chopped corned beef, beef broth, dried thyme, bay leaf, salt, and black pepper. Stir to combine all ingredients evenly.
4. Simmer Soup: Bring the mixture to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until the vegetables are tender and the flavors have fully melded together.
5. Final Touches and Serve: Remove the bay leaf from the soup before serving. Garnish with chopped parsley if desired and serve hot for a comforting meal.

Notes

• This soup uses leftover corned beef, making it economical and delicious, especially after St. Patrick’s Day celebrations.
• For enhanced flavor, consider adding a splash of apple cider vinegar or a dollop of mustard to each bowl before serving.

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