Corned Beef and Cabbage Soup
Corned Beef and Cabbage Soup is a hearty, soul-warming dish that brings the comfort of a classic Irish-American tradition into a nourishing one-pot meal.
This soup transforms simple, wholesome ingredients—tender shreds of corned beef, sweet carrots, soft potatoes, and gently wilted cabbage—into a rich and savory broth layered with history and home-cooked care.
Whether simmered slowly on the stove, in a slow cooker, or quickly in an Instant Pot, it’s a dish that feeds more than hunger—it offers warmth, depth, and a sense of connection to generations who have gathered around the table for meals that are both humble and deeply satisfying.
Why People Will Love The Corned Beef and Cabbage Soup Recipe:
Deeply comforting and nourishing: This soup offers a hearty, soul-satisfying warmth perfect for cold weather or when you need a bowl of something grounding and restorative.
Built on tradition: Inspired by classic Irish-American flavors, it carries cultural and historical depth, making it feel like a meal rooted in heritage and family gatherings.
Balanced, earthy flavors: The saltiness of the corned beef is balanced by the sweetness of carrots, the mildness of cabbage, and the starchiness of potatoes—creating a well-rounded bowl full of depth and texture.
Versatile cooking methods: With stove, slow cooker, and Instant Pot options, it’s accessible to everyone—whether you want to let it simmer slowly on a Sunday or get a quick, comforting dinner on the table during a busy weeknight.
Perfect for leftovers and meal prep: It reheats beautifully, the flavors deepen over time, and it stores well—making it ideal for batch cooking and enjoying throughout the week.
Nutritious yet hearty: Loaded with vegetables, lean protein, and minimal fat, it’s a wholesome dish that doesn’t sacrifice richness or satisfaction.
Key Ingredients:
Corned beef brisket is the heart of the soup—salty, tender, and deeply flavorful. As it simmers, it releases savory richness into the broth, anchoring the soup with a meaty, comforting depth that defines the dish.
Cabbage brings a mild, slightly sweet earthiness and soft texture once cooked, helping to balance the saltiness of the beef and add volume and nourishment to each bowl.
Leeks and garlic form the aromatic base, providing gentle sweetness and a subtle allium complexity that elevates the flavor of the broth without overpowering the vegetables.
Carrots and yellow peppers introduce color and natural sweetness, creating a contrast to the brined meat and giving the soup a wholesome, vegetable-forward foundation.
Potatoes add hearty substance, soaking up the broth and making the soup filling and satisfying—especially when served as a full meal.
Bay leaves and parsley infuse the broth with herbal notes and brightness, giving the soup depth and freshness that ties all the ingredients together in one cohesive, comforting spoonful.
Expert Tips:
Simmer low and slow for the best flavor:
Corned beef is a tough cut that transforms with time. Whether on the stove or in a slow cooker, low heat over several hours allows the collagen to break down, making the meat tender and the broth rich and flavorful.
Add cabbage and potatoes later:
To avoid mushy textures, don’t add cabbage or potatoes too early. Let the meat cook fully first, then add these ingredients toward the end so they cook just until tender and retain their structure and subtle bite.
Use the seasoning packet wisely:
Most store-bought corned beef comes with a spice packet that contains peppercorns, mustard seed, and bay leaf. For deeper flavor, consider toasting the spices in the pot briefly before adding water or adding fresh aromatics like thyme or a clove-studded onion for an extra layer of complexity.
Shred, don’t chop, the corned beef:
Once the beef is cooked, shredding it with a fork rather than chopping gives a rustic texture and allows the meat to absorb more of the flavorful broth, ensuring each bite is juicy and well-seasoned.
Use leeks for a more refined base:
Swapping traditional onions for leeks adds a delicate sweetness and softer texture to the aromatic base. Clean them thoroughly, as dirt often hides between the layers.
Skim the broth if needed:
During the long simmer, fat and foam may rise to the surface. Skimming occasionally helps keep the broth clean and light, especially if you’re using a fattier cut of corned beef.
Let the soup rest:
Like many stews and soups, Corned Beef and Cabbage Soup tastes even better the next day. Make it ahead, cool it completely, then refrigerate overnight. Reheat gently and enjoy deeper, more cohesive flavors.
How to make Corned Beef and Cabbage Soup
Ingredients
2 tsp olive oil
2 leeks, chopped (whites and light green only)
2 cloves garlic
3 medium carrots, chopped
1 yellow pepper, chopped
1 lb lean corned beef brisket, yields 9 oz cooked
6 cups of water
2 bay leaves
1/4 cup chopped parsley, plus more for garnish
1 large potato, peeled and cubed
1 small head cabbage, cored and chopped
fresh pepper to taste
Instructions
Stove Method:
In a large pot or Dutch oven, heat oil over medium low heat.
Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil.
Simmer covered on low heat for 3 hours, until the meat becomes tender.
Remove the corned beef, set it on a cutting board and shred with a fork.
Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed.
Cook until the potatoes and cabbage are tender, about 45 more minutes.
Slow Cooker Method:
In a skillet heat oil over medium low heat, add leeks and sauté until soft, about 4-5 minutes; add garlic and cook 2 minutes.
Transfer to the slow cooker with the carrots, yellow pepper, corned beef, potatoes, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water.
Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low).
Remove the corned beef, set it on a cutting board and shred with a fork, return to the pot, arrange cabbage over corned beef, cover, and continue cooking on high until cabbage is tender, 45 minutes (or 1 1/2 hours on low).
Instant Pot Method:
Press saute and add the oil, leeks, garlic, carrot and yellow peppers, saute until soft, 4 to 5 minutes stirring.
Add the corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water.
Cover and cook high pressure 90 minutes, until the meat is tender.
Quick or natural release.
Remove the corned beef, set it on a cutting board and shred with a fork.
Return to the pot, add the potatoes and cabbage and cook high pressure 8 minutes, until tender.
Quick release and serve.
Important Notes When Making Corned Beef and Cabbage Soup
Choose the right cut of corned beef:
Opt for flat-cut brisket if you prefer leaner, easier-to-slice meat, or point-cut for richer, more marbled flavor. Regardless of the cut, slow cooking is essential to break down the connective tissue and achieve fork-tender results.
Control salt carefully:
Corned beef is naturally salty from the brining process. Be mindful when seasoning the soup—taste before adding extra salt, especially after the beef has simmered. Balancing salt with sweetness from carrots or brightness from parsley helps keep the broth well-rounded.
Leeks require proper cleaning:
Because they grow in sandy soil, leeks often trap grit between their layers. After slicing, soak them in a bowl of cold water and swish gently. This ensures your soup isn’t compromised by unpleasant texture or dirt.
Don’t rush the layering:
Each vegetable has a different cooking time. Cabbage and potatoes should only be added once the meat is already tender, to preserve their structure and flavor. This layering ensures a perfectly textured soup from top to bottom.
Build flavor in stages:
From sautéing leeks and garlic first to slowly simmering the corned beef and finally adding fresh herbs at the end—each stage builds depth. This stepwise process gives the broth its richness, without relying on heavy fats or additives.
Resting improves the broth:
Like many brothy soups, this one tastes better after resting, even just 30 minutes off the heat. If time allows, let it cool slightly before serving—or refrigerate and reheat for even deeper, more harmonious flavors.
Make it your own:
While rooted in tradition, this soup is incredibly adaptable. Add barley for heartiness, swap potatoes for turnips, or stir in chopped kale at the end. Its simplicity invites personalization, while honoring its humble, comforting roots.
How to Enjoy Corned Beef and Cabbage Soup After Cooking
Serve it piping hot with crusty bread:
Ladle the soup into deep bowls and serve with a side of rustic bread, soda bread, or rye toast. The bread is perfect for soaking up the savory, peppery broth.
Garnish to brighten:
Add a finishing touch of fresh chopped parsley, a crack of black pepper, or even a small splash of apple cider vinegar or Dijon mustard to brighten the flavors and cut the richness of the beef.
Make it a full meal:
Pair the soup with a simple green salad, roasted root vegetables, or a baked potato to create a balanced, hearty dinner that’s both filling and nourishing.
Turn leftovers into something new:
Use leftover soup as a base for a shepherd’s pie-style casserole (just reduce the liquid slightly), or strain it and serve the solid ingredients over mashed potatoes for a rustic twist on the classic corned beef dinner.
Reheat for even deeper flavor:
Like many brothy soups, Corned Beef and Cabbage Soup tastes even better the next day. Store in the fridge and reheat gently on the stovetop for lunch or dinner. The vegetables and beef will be even more flavorful and cohesive after resting.
Freeze for later comfort:
Let the soup cool completely, portion into airtight containers, and freeze for up to 2 months. Reheat directly from frozen for an easy, satisfying meal whenever you need it.
Nutrition Information:
Based on a serving size of approximately 1½ cups (yields about 6 servings from the full recipe):
Calories: 235 kcal | Total Fat: 9.6 g | Saturated Fat: 3.1 g | Monounsaturated Fat: 4.1 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 55 mg | Sodium: 800–950 mg (depending on corned beef and added salt) | Total Carbohydrates: 18.2 g | Dietary Fiber: 3.7 g | Sugars: 6.1 g | Protein: 18.6 g
Frequently Asked Questions:
Can I use pre-cooked or leftover corned beef in this recipe?
Yes, you can use pre-cooked or leftover corned beef in this recipe.
Simply skip the initial simmering step for the corned beef and add it later in the cooking process to heat through.
What can I use if I can’t find leeks?
If you can’t find leeks, you can substitute them with finely chopped onions.
Leeks have a mild onion flavor, so onions will provide a similar taste.
Do I need to use the peppercorns or seasoning packet that comes with the corned beef?
The peppercorns or seasoning packet that comes with the corned beef can add extra flavor to the soup.
However, you can adjust the seasoning to your preference.
If you prefer a milder flavor, you can omit them.
Can I make this soup ahead of time and reheat it?
Yes, this soup can be made ahead of time and reheated.
It actually tends to develop even more flavor when allowed to sit.
Just store it in an airtight container in the refrigerator and reheat on the stovetop or in the microwave when you’re ready to serve.
Are there any recommended garnishes for this soup?
Chopped fresh parsley is a great garnish for this soup, as it adds a pop of color and freshness.
You can also serve it with a dollop of sour cream or a sprinkle of shredded cheese for extra richness and flavor.
What type of corned beef should I use for this soup?
It’s best to use lean corned beef brisket for this soup.
You can find it in most grocery stores, especially around St. Patrick’s Day.
Be sure to remove any excess fat before cooking.
Can I use regular cabbage instead of a small head of cabbage?
Yes, you can use regular green cabbage instead of a small head of cabbage.
Simply slice it into small pieces and use it as a substitute in the recipe.
Do I need to add salt to the soup?
You may not need to add additional salt to the soup since corned beef can be quite salty.
Taste the soup before serving, and if it needs more salt, you can add it then.
Can I freeze leftovers of this soup?
Yes, you can freeze leftovers of this soup.
Allow it to cool completely, then transfer it to airtight containers or freezer bags.
It can be stored in the freezer for up to 3 months.
When reheating, you may need to add a little water to reach your desired consistency.
Are there any recommended side dishes to serve with this soup?
Corned Beef and Cabbage Soup is a hearty dish on its own, but you can serve it with some crusty bread, Irish soda bread, or even a side of mashed potatoes for a complete meal.