Corned Beef Cabbage Soup (Printable)

Tender corned beef, cabbage, and potatoes slowly cooked with fresh vegetables for a satisfying meal.

# What You'll Need:

→ Meats

01 - 1 lb cooked corned beef, diced or shredded

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 large carrots, peeled and sliced
04 - 3 medium russet potatoes, peeled and cut into 1-inch cubes
05 - 3 cups green cabbage, coarsely chopped (about 1/2 small head)
06 - 2 celery stalks, sliced
07 - 2 cloves garlic, minced

→ Liquids

08 - 6 cups low-sodium beef broth
09 - 1 cup water

→ Spices & Seasonings

10 - 2 bay leaves
11 - 1/2 tsp dried thyme
12 - 1/2 tsp black pepper
13 - Salt, to taste

→ Optional Garnish

14 - Chopped fresh parsley

# How to Make It:

01 - Heat a splash of oil in a large soup pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 4-5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
03 - Add cubed potatoes, chopped cabbage, diced corned beef, beef broth, water, bay leaves, dried thyme, and black pepper. Stir thoroughly to combine all ingredients.
04 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45-55 minutes, or until potatoes and cabbage are completely tender.
05 - Taste the soup and adjust seasoning with additional salt and pepper as needed. Remove and discard bay leaves before serving.
06 - Ladle hot soup into bowls and garnish with chopped fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It transforms leftover corned beef into something completely new and incredibly satisfying
  • The broth becomes rich and savory without requiring hours of active cooking time
  • Everything simmers in one pot, making cleanup almost nonexistent
02 -
  • The soup will taste even better the next day as flavors meld together, so do not hesitate to make it ahead
  • If using raw corned beef, simmer it separately in water for about 2 hours until tender before adding it to the soup
  • The potatoes will continue to absorb liquid as the soup sits, so you may need to add more broth when reheating leftovers
03 -
  • Cut all vegetables into similar sizes so they cook evenly and finish at the same time
  • Dicing the corned beef into bite-sized pieces makes every spoonful perfect

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