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Corned Beef and Cabbage Soup

Hearty corned beef and cabbage soup with potatoes in creamy broth
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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.

Ingredients

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  • 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

  1. 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.
  2. Pour in beef broth and water. Add bay leaf, thyme, and black pepper. Do not add salt yet.
  3. Bring to a gentle boil. Add potatoes and cabbage. Reduce heat to a simmer, partially cover, and cook for 15 minutes.
  4. Add the cooked corned beef. Stir well. Continue simmering, partially covered, for 15-20 minutes until potatoes are tender.
  5. 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

Find it online: https://www.stacksipsnack.com/corned-beef-cabbage-soup/