Corned Beef Cabbage Soup (Printable)
Warming Irish-inspired stew with tender beef, cabbage, potatoes, and aromatic vegetables.
# What You 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
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
# Steps:
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.
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 reach desired tenderness.
05 - Remove bay leaves and discard. Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with fresh parsley if desired.
# Expert Advice:
01 -
- Its everything comforting about corned beef and cabbage but in a form you can eat for days without getting tired of it.
- The broth becomes rich and savory without needing hours of babysitting.
- Leftover corned beef finally has a purpose better than sad cold sandwiches.
02 -
- Dont rush the initial vegetable sauté—this step builds layers of flavor you cant add later.
- The soup actually tastes better the next day, so making it ahead is a secret move.
03 -
- If your corned beef is on the leaner side, consider crisping some pieces in a separate pan before adding them as garnish.
- Sweet potatoes or parsnips can replace half the russets for a fun twist on the classic.