A single simmering pot on Sunday sets you up for effortless, flavor-packed lunches all week long. This Corned Beef and Cabbage Soup tastes even better after a day or two, as the spices meld and the cabbage softens into the savory broth. It’s the kind of meal that feels like a warm hug from the inside out, turning leftover corned beef from a holiday dinner into something new and deeply comforting. I love recipes that do double duty, and this one is a masterclass in making the most of what you have, much like my favorite Slow Cooker Beef Barley Soup.
This Corned Beef and Cabbage Soup recipe is my go-to for transforming that classic, slow-cooked brisket into a whole new family favorite. It captures all the cozy, savory notes of a traditional corned beef and cabbage dinner but in a lighter, spoonable form that’s perfect for any night. It’s comfort food, made easy, with a broth that’s rich with the memory of spices and the humble, sweet earthiness of cabbage and potatoes. Regular kitchen, regular time, great results.
Table of Contents
Corned Beef and Cabbage Soup
This soup transforms leftover corned beef into a cozy, one-pot meal. It features a savory broth with tender cabbage, potatoes, and carrots. The flavor deepens beautifully after a day, making it perfect for meal prep.
- Prep Time: 20min
- Cook Time: 40min
- Total Time: 1h
- Yield: 6 servings 1x
- Category: dinner
- Method: simmering
- Cuisine: Irish-American
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil or butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, diced
- 6 cups low-sodium beef broth
- 4 cups water
- 1 pound cooked corned beef, shredded or chopped
- 1 small head green cabbage (about 1.5 lbs), cored and chopped
- 1 pound Yukon Gold potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Pour in beef broth and water. Add bay leaf, thyme, and black pepper. Do not add salt yet.
- Bring to a gentle boil. Add potatoes and cabbage. Reduce heat to a simmer, partially cover, and cook for 15 minutes.
- Add the cooked corned beef. Stir well. Continue simmering, partially covered, for 15-20 minutes until potatoes are tender.
- Remove bay leaf. Taste and add salt only if needed. Ladle into bowls and garnish with fresh parsley.
Notes
Wait to add salt until the end as the corned beef is already salty. For a lower-carb version, omit potatoes. Soup freezes well for up to 3 months.
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 8
- Sodium: 1200
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 6
- Protein: 22
- Cholesterol: 60
Ingredients List for Corned Beef and Cabbage Soup
This Corned Beef and Cabbage Soup recipe builds incredible flavor from a simple foundation. You likely have most of this in your pantry right now.
- 1 tablespoon olive oil or butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, diced
- 6 cups low-sodium beef broth (chicken broth works in a pinch)
- 4 cups water
- 1 pound cooked corned beef, shredded or chopped (about 4 cups)
- 1 small head green cabbage (about 1.5 lbs), cored and chopped into bite-sized pieces
- 1 pound Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt, to taste (be careful, as the corned beef is already salty)
- Fresh parsley, chopped (for garnish)
Smart Swaps & Notes:
- No leftover corned beef? You can find pre-cooked corned beef at most deli counters, or gently simmer a raw corned beef brisket in water until tender, then use it here. Check out my guide for a classic corned beef and cabbage oven method if you’re starting from scratch.
- Broth: Using low-sodium broth gives you control over the salt level. The corned beef will season the soup beautifully as it simmers.
- Potatoes: Russets will work but may break down more. Yukon Golds hold their shape and add a buttery texture.
- Cabbage: Savoy cabbage is a lovely, tender alternative.
Timing for Corned Beef and Cabbage Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
This is about 30% faster than roasting a full corned beef and cabbage dinner, but it delivers all the same soul-satisfying flavor.
Step-by-Step Instructions
Making this soup is a straightforward, one-pot process. Let’s build those layers of flavor.
1. Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened and the onions are translucent. Add the minced garlic and cook for one more minute until fragrant. This base, called a sofrito or mirepoix, is the flavor foundation of your corned beef and cabbage soup.
2. Build the Broth
Pour in the beef broth and water. Add the bay leaf, dried thyme, and black pepper. Stir to combine. Pro Tip: Hold off on adding salt until the very end. The corned beef will release its salty, spiced goodness into the broth as it cooks.
3. Add the Hearty Ingredients
Increase the heat to bring the broth to a gentle boil. Add the diced potatoes and chopped cabbage. Let the soup return to a simmer, then reduce the heat to maintain a low, steady bubble. Partially cover the pot and cook for 15 minutes.
4. Incorporate the Star
After 15 minutes, the potatoes and cabbage should be starting to tenderize. Add the shredded or chopped cooked corned beef to the pot. Stir well. Continue to simmer, partially covered, for another 15-20 minutes, or until the potatoes are fork-tender and the cabbage is soft and sweet.
5. Final Seasoning & Serve
Remove the bay leaf. Taste the broth of your corned beef and cabbage soup carefully. Now is the time to adjust seasoning. Add salt only if needed—it often isn’t! Ladle the soup into bowls and garnish generously with fresh chopped parsley for a bright, fresh finish.
Nutritional Information
A serving of this hearty soup (approximately 1.5 cups) provides a balanced, satisfying meal. Please note, nutritional values are estimates.
- Calories: ~320
- Protein: ~22g (Excellent source from the corned beef)
- Carbohydrates: ~28g (From potatoes, carrots, and cabbage)
- Fat: ~14g
- Key Benefits: Cabbage is rich in Vitamin C and K, while carrots provide Vitamin A. This soup is a great source of protein and fiber, making it a filling choice that supports energy and digestion.
Equipment Needed
You don’t need anything fancy for this corned beef and cabbage recipe. A large soup pot or a Dutch oven corned beef and cabbage enthusiasts love (like a 6-quart enameled cast iron pot) is perfect. You’ll also need a good chef’s knife, a cutting board, a wooden spoon, and a ladle for serving. That’s it!
Why You’ll Love This Corned Beef and Cabbage Soup
- The Ultimate Leftover Makeover: It gives delicious purpose to leftover holiday corned beef, preventing food waste in the tastiest way possible.
- One-Pot Wonder: Minimal cleanup is a win on any night. Everything cooks together, building flavor in a single vessel.
- Meal Prep Champion: This soup’s flavor improves overnight, making it the perfect make-ahead lunch or easy dinner for busy weeks.
- Deeply Satisfying Comfort: It’s the cozy essence of a classic dinner, transformed into a spoonable, brothy meal that warms you from the inside out.
- Family-Friendly & Customizable: It’s a crowd-pleaser. You can easily adjust vegetable sizes or types for picky eaters.
Healthier Alternatives for the Recipe
This corned beef and cabbage soup is already packed with vegetables, but here are a few tweaks for specific dietary needs:
- Lower Sodium: Use no-salt-added beef broth and be sure to purchase the lowest-sodium corned beef available, or rinse it briefly before adding. Rely on herbs like extra thyme and a bay leaf for flavor.
- Lower Carb / Keto-Friendly: Omit the potatoes entirely. Add extra cabbage and consider including other low-carb veggies like diced turnips or radishes, which soften nicely.
- More Veggie-Packed: Stir in a handful of fresh spinach or kale during the last 5 minutes of cooking. You can also add a can of drained and rinsed white beans for extra fiber and protein.
- Gluten-Free: This recipe is naturally gluten-free. Just double-check that your beef broth is certified GF.
Serving Suggestions
A bowl of this soup is a complete meal, but a little something on the side never hurts.
- The Perfect Bread: Serve with thick slices of crusty Irish soda bread, warm rye bread, or a soft dinner roll for dipping. It’s a classic pairing for a reason.
- Toppings Bar: Set out extra chopped parsley, a dollop of whole-grain mustard, or even a sprinkle of sharp cheddar cheese for folks to customize their bowl.
- Simple Side: A bright, crisp green salad with a tangy vinaigrette helps balance the rich, savory notes of the soup.
- For a Heartier Spread: This soup pairs beautifully with a simple sandwich for a larger gathering. Think of it as part of a cozy soup-and-sandwich night.
Common Mistakes to Avoid
- Adding Salt Too Early: This is the biggest pitfall. The corned beef is already seasoned. Always wait until the final taste before adding any extra salt to your corned beef and cabbage soup.
- Overcooking the Cabbage: If you add the cabbage at the very beginning, it can become mushy and lose its sweet flavor. Adding it with the potatoes ensures it softens perfectly without disintegrating.
- Using Potatoes That Fall Apart: Starchy potatoes like Russets can turn to mush. Waxy potatoes like Yukon Gold or red potatoes hold their shape better in the simmering broth.
- Not Browning the Aromatics: Don’t rush the first step. Letting the onions, carrots, and celery soften and sweeten in the pot builds a deeper, more complex flavor base for the entire soup.
- Skimping on Simmer Time: Give the soup time for the flavors to marry. That gentle, patient simmer is what transforms a pot of ingredients into a cohesive, delicious corned beef and cabbage recipe.
Storing Tips for the Recipe
This soup is arguably better as leftovers.
- Refrigerator: Cool completely and store in an airtight container for up to 4 days. The flavors will continue to develop.
- Freezer: This soup freezes very well. Portion into freezer-safe containers or bags, leaving an inch for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: Potatoes can become a little grainy after freezing, but the flavor remains excellent.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. You can also use the microwave, reheating in 60-second intervals and stirring in between. If the soup has thickened in the fridge, add a splash of broth or water to loosen it up.
Conclusion
This Corned Beef and Cabbage Soup is more than just a recipe; it’s a strategy for delicious, stress-free meals. It turns a classic centerpiece into a pot of cozy, brothy comfort that nourishes you for days. Simple ingredients, warm memories. I hope this soup finds a regular spot in your kitchen rotation, especially after St. Patrick’s Day or whenever you’re craving a bowl of something deeply satisfying and simple to make.
If you love this kind of hearty, one-pot comfort, you might also enjoy my Crockpot Beef Stew for another set-it-and-forget-it option, or my classic Beef Barley Soup. For a different take on a hearty, savory soup, my Ham Bean Soup is another family favorite.
I’d love to hear how your soup turns out! Let me know in the comments below, and if you share a photo, don’t forget to tag @StackSipSnack so I can see your cozy creation. Happy cooking.
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FAQs about Corned Beef and Cabbage Soup
Is corned beef and cabbage soup healthy?
Corned beef and cabbage soup can be part of a healthy diet. It contains vegetables like cabbage, carrots, and potatoes, providing vitamins and fiber. However, corned beef is high in sodium and fat, so moderation is key. Opting for lean corned beef and reducing added salt can make it a healthier choice.
How do you keep cabbage from getting soggy in soup?
To prevent soggy cabbage in soup, add it during the last 15-20 minutes of cooking. This allows it to cook through but retain some crispness. Avoid overcooking it, as that leads to a mushy texture.
What can I add to corned beef to make it taste better?
To enhance the flavor of corned beef, try adding aromatics like bay leaves, peppercorns, and mustard seeds during cooking. A splash of vinegar (apple cider or white) can also brighten the flavor. Additionally, consider adding herbs like thyme or parsley towards the end of cooking.
Can you freeze corned beef and cabbage soup?
Yes, corned beef and cabbage soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. When reheating, thaw it in the refrigerator overnight for best results.
What is the best way to thicken corned beef and cabbage soup?
You can thicken corned beef and cabbage soup by mashing some of the potatoes in the soup, creating a natural thickener. Alternatively, you can make a slurry of cornstarch or flour with cold water and stir it into the simmering soup until it reaches your desired consistency.
What goes well with corned beef and cabbage soup?
Corned beef and cabbage soup pairs well with crusty bread or Irish soda bread for dipping. A dollop of sour cream or plain yogurt can add a creamy element. For a more substantial meal, consider serving it alongside a simple side salad.
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