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.
Ingredients
Scale
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
Instructions
- 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.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma without burning.
- 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.
- 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.
- 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
