Name: Corned Beef and Cabbage Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Irish-American
Ingredients: 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; 1 tablespoon olive oil; 4 cups beef broth; 2 cups water; 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

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

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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

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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