Corned Beef and Cabbage Soup Recipe
If you love cozy, hearty soups packed with flavor, then you are going to adore this Corned Beef and Cabbage Soup Recipe. It’s a wonderfully comforting blend of tender corned beef, fresh cabbage, vibrant vegetables, and warming herbs, all simmered to perfection in a rich beef broth. This soup feels like a warm hug on a chilly day and is a brilliant way to transform leftover corned beef into a meal everyone will rave about. Whether you’re celebrating St. Patrick’s Day or simply craving a filling meal, this recipe delivers big taste with simple, wholesome ingredients.
Ingredients You’ll Need
Gathering the right ingredients is the key to making this soup irresistibly delicious. Each one plays a crucial role in creating a perfect balance of texture, color, and flavor that brings the entire bowl to life.
- Olive oil: Adds a subtle fruitiness and helps soften the vegetables as a flavor base.
- Small onion (diced): Provides a mild sweetness and depth to the broth.
- Garlic cloves (minced): Infuses the soup with aromatic warmth.
- Carrots (peeled and sliced): Bring a subtle sweetness and vibrant orange color.
- Celery stalks (sliced): Add a fresh crunch and savory note.
- Green cabbage (chopped): The star veggie, tender yet hearty with a nice bite.
- Beef broth: Creates a rich, savory foundation for the soup.
- Water: Lightens the broth just enough without diluting the flavor.
- Cooked corned beef (shredded or diced): The protein-packed highlight loaded with tasty seasoning.
- Potatoes (peeled and diced): Contribute creaminess and heartiness to the soup.
- Dried thyme: Offers an earthy herbaceous touch.
- Bay leaf: Adds subtle complexity and depth to the broth.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
- Chopped fresh parsley: A pop of bright color and fresh herbaceous flavor to finish.
How to Make Corned Beef and Cabbage Soup Recipe
Step 1: Sauté the Base Vegetables
Start by warming olive oil in a large pot over medium heat. Toss in the diced onion, sliced carrots, and celery, sautéing them for about 5 to 6 minutes until they soften and release their natural sweetness. Then add the minced garlic and cook it for an extra minute, just enough to let those aromatic flavors bloom without burning.
Step 2: Add the Cabbage
Stir the chopped green cabbage into the pot and cook for another 2 to 3 minutes. This step gently wilts the cabbage and brings out its slightly sweet, earthy character which will meld beautifully with the corned beef later on.
Step 3: Build the Broth
Pour in the beef broth and the water, stirring to combine everything. Toss in the peeled and diced potatoes along with the corned beef pieces, dried thyme, and the bay leaf. This bouquet of ingredients is what makes this soup so hearty and satisfying.
Step 4: Simmer Until Tender
Turn the heat up to bring the pot to a boil, then reduce it to a gentle simmer uncovered. Let the soup cook for 25 to 30 minutes, allowing the potatoes to become tender and the flavors to meld into a rich, warming broth. Remember to remove the bay leaf before seasoning the soup to taste with salt and black pepper.
How to Serve Corned Beef and Cabbage Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley adds the perfect fresh burst of color and herbaceous brightness that elevates this soup from comforting to truly memorable. Feel free to add a drizzle of good olive oil for a silky finish or a cracked pinch of black pepper for a little extra bite.
Side Dishes
This soup pairs beautifully with rustic crusty bread or buttery dinner rolls to soak up every last drop of the flavorful broth. For a lighter accompaniment, a green salad with a tangy vinaigrette will complement the hearty soup perfectly without weighing you down.
Creative Ways to Present
Serve the Corned Beef and Cabbage Soup Recipe in a warm, wide bowl to showcase the vibrant veggies and tender meat. Top with extra fresh parsley or a sprinkle of smoked paprika for a hint of smokiness. For special occasions, ladle it into mini bread bowls for an inviting presentation that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
This soup is just as good the next day, as the flavors deepen with time. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to cool it down before refrigerating to keep the ingredients fresh and flavorful.
Freezing
Corned Beef and Cabbage Soup Recipe freezes wonderfully if you want to keep it longer. For the best results, leave out the potatoes before freezing since they can become mushy. When you’re ready to enjoy, simply thaw overnight in the refrigerator then gently reheat.
Reheating
To reheat, warm the soup slowly on the stovetop over medium-low heat, stirring occasionally until heated through. This method keeps the veggies firm and the broth rich. You can also microwave individual portions—but be sure to cover the bowl and stir halfway through for even warming.
FAQs
Can I use fresh corned beef instead of leftovers?
Absolutely! Fresh corned beef that’s been cooked and shredded will work just as well. Just chop it into bite-sized pieces and add it in during the cooking process. Using leftover corned beef is a great way to reduce waste, but fresh works beautifully too.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as your beef broth does not contain gluten additives. Always check labels to be sure. It’s a perfect hearty option for those avoiding gluten but craving rich and filling comfort food.
Can I make this soup vegetarian?
While the corned beef and beef broth are central to the traditional flavor, you can create a delicious vegetarian twist by substituting vegetable broth and using smoked tofu or tempeh instead of corned beef. Adding a little soy sauce can help mimic the umami depth.
What can I substitute for beef broth?
If you don’t have beef broth, a high-quality vegetable broth will work, though the soup will have a lighter taste. For an even richer flavor without beef broth, try diluting some beef bouillon powder in water, but be mindful of the saltiness.
Can I add other vegetables to the soup?
Definitely! This soup is versatile, and adding extras like parsnips, turnips, or even corn kernels can add unique touches. Just be sure to adjust cooking times accordingly so all vegetables become tender but not mushy.
Final Thoughts
This Corned Beef and Cabbage Soup Recipe is one of those special dishes that feels like a warm, satisfying embrace, perfect for gathering around the table any time of year. Its simple ingredients combine into a bowl of nourishing goodness that’s easy to prepare and even easier to love. I encourage you to try this recipe soon — it’s a beautiful way to enjoy leftovers or celebrate tradition with every spoonful.
Print
Corned Beef and Cabbage Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty and comforting Corned Beef and Cabbage Soup that makes excellent use of leftover corned beef. This Irish-American inspired soup features tender vegetables simmered in a flavorful beef broth, perfect for cozy meals and St. Patrick’s Day celebrations.
Ingredients
Vegetables
- 1 small onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cups green cabbage, chopped
- 2 cups peeled and diced potatoes
- 2 cloves garlic, minced
Liquids and Broth
- 1 tablespoon olive oil
- 4 cups beef broth
- 2 cups water
Proteins and Seasonings
- 2 cups cooked corned beef, shredded or diced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
- Cook Cabbage: Add the chopped green cabbage to the pot and cook for 2 to 3 minutes, stirring occasionally to soften the cabbage and blend the flavors.
- Add Liquids and Remaining Ingredients: Pour in the beef broth and water, then add the diced potatoes, shredded or diced corned beef, dried thyme, and bay leaf. Stir to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes. This will allow the vegetables to become tender and the flavors to meld together.
- Final Touches: Remove and discard the bay leaf. Season the soup with salt and black pepper to taste. Garnish with chopped fresh parsley before serving.
Notes
- This soup is an excellent way to use leftover corned beef, making it both economical and delicious.
- For a richer flavor, substitute the water with the cooking liquid from homemade corned beef.
- This soup freezes well; if freezing, omit the potatoes to avoid texture changes upon reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish-American
