Corned Beef and Cabbage Soup
“Embrace the comforting flavors of traditional Irish cuisine with this hearty and satisfying Corned Beef and Cabbage Soup recipe. Perfect for chilly evenings or St. Patrick’s Day celebrations, this soup brings together tender corned beef, vibrant vegetables, and savory herbs in a rich broth that will warm you from the inside out. Whether simmered on the stove, slow-cooked to perfection, or made in a flash with the Instant Pot, each method promises a deliciously flavorful outcome. With its versatile cooking options and easy-to-follow instructions, this soup is a delightful way to enjoy the classic taste of corned beef and cabbage in a cozy bowl of goodness.”
Why You’ll Love This Recipe:
Comforting and Flavorful: This soup embodies comfort food at its finest, with tender corned beef, hearty vegetables, and savory herbs simmered to perfection in a flavorful broth. Each spoonful offers a comforting warmth and a burst of delicious flavors.
Versatile Cooking Methods: Whether you prefer the convenience of a slow cooker, the speed of an Instant Pot, or the classic stovetop method, this recipe accommodates various cooking preferences, making it adaptable to different schedules and kitchen setups.
Simple Ingredients, Impressive Results: With basic ingredients like leeks, garlic, carrots, and cabbage, along with the star ingredient of corned beef, this recipe proves that simplicity can yield extraordinary results. It’s a testament to the notion that good food doesn’t have to be complicated.
Nutritious and Filling: Packed with protein from the corned beef and an array of vitamins and fiber from the vegetables, this soup is not only delicious but also nutritious. It’s a wholesome meal that will leave you feeling satisfied and nourished.
Make-Ahead and Freezer-Friendly: This soup is perfect for meal prep and batch cooking. You can make it ahead of time and store it in the refrigerator or freezer, allowing the flavors to develop even further. It’s a convenient option for busy weekdays or planned gatherings.
Key Ingredients:
Corned Beef Brisket: The star of the dish, providing savory flavor and tender texture. Lean cuts are preferred, contributing to a healthier profile.
Leeks: Offering a mild onion flavor, leeks add depth to the soup base and complement the corned beef beautifully.
Garlic: Enhancing the overall flavor profile with its aromatic and pungent notes, garlic adds a savory richness to the soup.
Carrots: Providing natural sweetness and vibrant color, carrots bring a refreshing element to the soup while contributing to its nutritional value.
Yellow Pepper: Adding a pop of color and a subtle sweetness, yellow pepper introduces a fresh and vibrant flavor to the soup.
Potato: Acting as a hearty and filling ingredient, potatoes contribute to the soup’s thickness and texture while providing comforting starchiness.
Cabbage: A classic addition to corned beef dishes, cabbage brings a cruciferous crunch and earthy flavor, making the soup satisfying and wholesome.
Bay Leaves: Infusing the soup with subtle herbal notes, bay leaves enhance the overall aroma and flavor profile.
Parsley: Adding brightness and freshness, parsley serves as both a flavorful ingredient and a garnish, elevating the visual appeal of the dish.
Olive Oil: Used for sautéing the vegetables and imparting a subtle fruity flavor, olive oil adds richness to the soup base.
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.
Notes:
Cooking Methods: This recipe offers three cooking methods—stove, slow cooker, and Instant Pot—providing flexibility to suit your schedule and cooking preferences. Whether you prefer the convenience of a slow cooker, the speed of an Instant Pot, or the traditional stovetop method, you can achieve delicious results.
Flavorful Base: The soup starts with a flavor-packed base of leeks, garlic, carrots, and yellow pepper sautéed in olive oil. This aromatic foundation enhances the overall taste of the soup, infusing it with savory and sweet notes.
Corned Beef: Lean corned beef brisket serves as the main protein in this hearty soup. Cooking it low and slow ensures tender, succulent meat that pairs perfectly with the vegetables and broth.
Vegetables: The addition of potatoes and cabbage adds heartiness and texture to the soup. These vegetables not only complement the corned beef but also provide essential nutrients, making the dish wholesome and satisfying.
Cooking Time: Depending on the cooking method chosen, the soup requires varying cooking times. The stove method involves simmering the ingredients for several hours to allow the flavors to meld together and the meat to become tender. Conversely, the slow cooker and Instant Pot methods offer convenience by allowing you to set it and forget it, resulting in similarly tender and flavorful soup with minimal effort.
Adjusting Seasoning: The recipe provides flexibility in seasoning, allowing you to adjust salt and pepper to taste. Additionally, the inclusion of bay leaves and parsley enhances the soup’s aroma and flavor, adding depth to each spoonful.
Garnishes and Serving Suggestions: Garnishing the soup with chopped fresh parsley adds a burst of color and freshness. Additionally, serving the soup with optional garnishes such as sour cream or shredded cheese provides an opportunity to customize each bowl according to personal preference. Pairing the soup with crusty bread, Irish soda bread, or mashed potatoes completes the meal, creating a comforting and satisfying dining experience.
Nutrition Information:
Serving: 1 3/4 cup, Calories: 281 kcal, Carbohydrates: 31.5 g, Protein: 14 g, Fat: 12 g, Saturated Fat: 3.5 g, Cholesterol: 50 mg, Sodium: 782 mg, Fiber: 7 g, Sugar: 3.5 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.