Corned Beef Cabbage Soup

The smell of corned beef simmering always takes me back to a tiny apartment in Chicago where the windows would fog up from the steam. My neighbor smelled it cooking and knocked on my door with a loaf of soda bread, and we ended up sharing bowls while watching snow fall outside. Something about this soup makes people gather around the stove, waiting for that first taste.

Last March I made a double batch for a St. Patricks Day gathering, and honestly, the best part was watching friends tentatively try cabbage for the first time. The way the potatoes break down slightly and thicken the broth creates such a comforting texture that people forget theyre eating something so nutritious.

Ingredients

• 1 lb cooked corned beef, diced or shredded: Using leftovers from a corned beef dinner works perfectly here, and the curing spices already in the meat add layers of flavor to the broth
• 1 medium yellow onion, diced: Yellow onions become sweet and mellow when simmered, forming the aromatic foundation of the soup
• 2 large carrots, peeled and sliced: These add natural sweetness and maintain a pleasant bite even after long simmering
• 3 medium russet potatoes, peeled and cut into 1-inch cubes: Russets break down just enough to naturally thicken the broth while still holding their shape
• 3 cups green cabbage, coarsely chopped: The cabbage absorbs all the savory flavors while contributing a subtle sweetness and tender texture
• 2 celery stalks, sliced: Celery provides that classic aromatic base and adds a fresh, bright contrast to the rich beef
• 2 cloves garlic, minced: Add this right before adding liquid so it blooms without burning
• 6 cups low-sodium beef broth: Low-sodium broth lets you control the salt level since corned beef is already quite salty
• 1 cup water: This prevents the broth from becoming too concentrated as it simmers down
• 2 bay leaves: These add a subtle earthy depth that makes the soup taste like it simmered all day
• 1/2 tsp dried thyme: Thyme complements beef beautifully and adds an herbal note to the rich broth
• 1/2 tsp black pepper: Freshly cracked pepper adds warmth without competing with the corned beef spices
• Salt, to taste: Wait until the end to season since the corned beef will release salt as it simmers
• Chopped fresh parsley: This adds a pop of color and fresh flavor to cut through the richness

Instructions

Build your aromatic base:

In a large soup pot or Dutch oven, heat a splash of oil over medium heat and add onion, carrots, and celery. Sauté for 4 to 5 minutes until the vegetables soften and the onions become translucent, stirring occasionally to prevent browning.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown or it will turn bitter.

Bring everything together:

Add potatoes, cabbage, diced corned beef, beef broth, water, bay leaves, thyme, and black pepper. Stir everything together until well combined, scraping up any flavorful bits from the bottom of the pot.

Let it simmer gently:

Bring to a boil, then reduce heat to low and cover. Simmer for 45 to 55 minutes until the potatoes and cabbage are fork-tender and the broth has developed a rich, savory flavor.

Make it yours:

Taste and adjust seasoning with salt and pepper as needed, remembering the corned beef already contributes significant saltiness.

Serve it up:

Remove the bay leaves and ladle the hot soup into bowls. Garnish with fresh parsley if desired and serve with crusty bread for soaking up the flavorful broth.

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My friend who swore she hated cabbage tried this soup and immediately asked for the recipe. Sometimes the most humble ingredients create the most memorable meals.

Making It Your Own

A splash of apple cider vinegar or a teaspoon of Dijon mustard stirred in right before serving adds brightness that cuts through the richness. I have also swapped sweet potatoes for russets when I wanted something slightly sweeter, and parsnips work beautifully for a more earthy flavor.

The Perfect Sides

Crusty bread or Irish soda bread is essential for sopping up every last drop of the flavorful broth. A simple green salad with a vinaigrette helps balance the hearty richness of the soup.

Storage and Reheating

This soup keeps beautifully in the refrigerator for up to 4 days and actually improves as the flavors meld. It also freezes well for up to 3 months, though the potatoes may become slightly softer upon reheating.

• Cool completely before transferring to airtight containers
• When reheating, add a splash of broth or water if the soup seems too thick
• Reheat gently over medium-low heat to prevent separating

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Theres something deeply satisfying about turning leftovers into a meal that feels like a warm hug. I hope this soup finds its way into your regular rotation.

Recipe FAQs

→ Can I use leftover corned beef for this dish?

Yes, leftover cooked corned beef works perfectly. Just dice or shred it before adding to the soup to incorporate the flavors well.

→ What can I substitute for green cabbage?

Napa cabbage or Savoy cabbage are great alternatives that provide a similar texture and mild flavor.

→ How long should the soup simmer for best results?

Simmering for 45 to 55 minutes allows the potatoes and cabbage to soften while letting flavors meld deeply.

→ Can I make this gluten-free?

Ensure the broth used is certified gluten-free, making the entire dish safe for gluten-sensitive diets.

→ What garnish pairs well with this dish?

Chopped fresh parsley adds a bright, fresh note that complements the hearty ingredients nicely.

→ Are there any suggested flavor additions?

A splash of apple cider vinegar or a teaspoon of Dijon mustard added before serving can provide a pleasant tangy contrast.