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Corned Beef Cabbage Soup

Hearty corned beef cabbage soup with tender potatoes in creamy broth.
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A savory and comforting soup that transforms the classic flavors of corned beef and cabbage into an easy, spoonable meal. Perfect for using up leftovers or creating a quick weeknight dinner that pleases the whole family. It simmers into a rich, hearty broth filled with tender vegetables and salty, spiced meat.

Ingredients

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  • 1 tablespoon olive oil or butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, diced
  • 1 small head green cabbage (about 2 lbs), cored and chopped into bite-sized pieces
  • 1 pound cooked corned beef, shredded or chopped into chunks
  • 6 cups low-sodium beef broth
  • 2 cups water
  • 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Optional: 1 tablespoon apple cider vinegar or a splash of beer
  • For serving: chopped fresh parsley, crusty bread

Instructions

  1. In a large Dutch oven or pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  2. Pour in beef broth and water. Add bay leaf, thyme, and black pepper. Stir and bring to a gentle boil.
  3. Once boiling, add chopped cabbage and cubed potatoes. Reduce heat to a simmer, cover, and cook for 20 minutes or until potatoes are tender.
  4. Gently stir in the cooked corned beef. Simmer, uncovered, for 10-15 minutes to allow flavors to meld.
  5. Taste the soup. Add optional apple cider vinegar or beer for brightness if desired. Remove bay leaf. Serve hot, garnished with parsley and with bread on the side.

Notes

Always taste before adding extra salt, as the corned beef is quite salty. For a keto version, omit the potatoes and carrots. The soup freezes well for up to 3 months.

Nutrition

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