Corned Beef and Cabbage Soup Recipe
A hearty and comforting classic, Corned Beef and Cabbage Soup is the perfect way to enjoy tender corned beef with savory broth, soft potatoes, sweet carrots, and tender cabbage.
This soup is rich in flavor, simple to make, and a great way to use up leftover corned beef.
Whether you’re celebrating St. Patrick’s Day or just craving a warm, satisfying meal, this soup delivers a perfect balance of saltiness, earthiness, and home-cooked goodness in every bite!
Why You’ll Love This Recipe:
Hearty & Comforting – Packed with tender corned beef, potatoes, and cabbage, this soup is warm, filling, and satisfying—perfect for chilly days.
Great Way to Use Leftovers – If you have leftover corned beef, this soup is a delicious way to transform it into a flavorful, homemade meal.
Rich, Savory Broth – The combination of beef or chicken broth, garlic, and thyme creates a deep, savory flavor that soaks into every bite.
Simple & Easy to Make – With basic ingredients and one pot, this soup comes together effortlessly for a quick, delicious meal.
Perfect for St. Patrick’s Day (or Any Day!) – Whether you’re celebrating St. Patrick’s Day or just craving a classic Irish-inspired dish, this soup brings traditional flavors with a homemade touch.
Key Ingredients:
Corned Beef – The star of the dish! Tender, salty, and full of flavor, corned beef adds a rich, meaty depth to the broth.
Onion & Garlic – These aromatic ingredients provide a delicious base, infusing the soup with savory, comforting flavors.
Carrots – Add a touch of natural sweetness that balances out the saltiness of the corned beef.
Potatoes – Make the soup hearty and filling, soaking up all the delicious flavors from the broth.
Cabbage – A classic pairing with corned beef, cabbage becomes soft and slightly sweet as it cooks, making the soup even more flavorful.
Beef or Chicken Broth – Forms the rich, flavorful base of the soup, bringing all the ingredients together beautifully.
Thyme – Adds a subtle earthy, herbal note, enhancing the overall depth of the soup.
Corned Beef and Cabbage Soup
Ingredients:
1 lb cooked corned beef, cut into bite-sized pieces
1 medium onion, chopped
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 medium potatoes, peeled and cubed
6 cups chicken or beef broth
1 small head of cabbage, chopped
1 teaspoon dried thyme
Salt and black pepper, to taste
Olive oil
Instructions:
Sauté the Aromatics:
Heat a large Dutch oven or pot over medium heat and drizzle in some olive oil.
Add the chopped onions and minced garlic, then sauté for about 5 minutes until softened and translucent.
Brown the Corned Beef:
Stir in the bite-sized corned beef pieces and cook for 4-5 minutes to get a nice sear on them.
Add the Vegetables & Broth:
Add carrots and potatoes, then stir well to combine.
Pour in the broth and season with thyme, salt, and black pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes until the potatoes are tender.
Cook the Cabbage:
Add the chopped cabbage and continue cooking for another 15 minutes until everything is soft and well combined.
Serve & Enjoy:
Ladle the soup into bowls and serve warm. Enjoy this hearty, comforting meal!
Notes:
Use Leftover Corned Beef for Convenience – If you have leftover corned beef from a previous meal, this soup is a great way to repurpose it into something delicious.
Adjust the Salt Carefully – Corned beef is naturally salty, so taste the soup before adding extra salt—you may not need much!
For a Thicker Soup, Mash Some Potatoes – If you prefer a thicker, heartier texture, mash a few potatoes into the broth before serving.
Let It Simmer for Extra Flavor – While the soup is ready in about 35 minutes, letting it simmer longer (up to an hour) will allow the flavors to deepen even more.
Make It Ahead & Store for Later – This soup tastes even better the next day! Store in the fridge for up to 3 days or freeze for up to 3 months for an easy meal later.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1 bowl
Calories: ~300 kcal | Protein: ~17g | Carbohydrates: ~19g | Fiber: ~4g | Sugars: ~4g | Fats: ~13g | Saturated Fat: ~5g | Cholesterol: ~55mg | Sodium: ~750mg
Frequently Asked Questions:
Can I use raw corned beef instead of cooked?
Yes, but you’ll need to simmer it for 2-3 hours in the broth before adding the vegetables.
Once tender, remove, chop into bite-sized pieces, and return it to the soup.
How can I make this soup less salty?
Corned beef is naturally salty, so use low-sodium broth and rinse the corned beef before adding it.
You can also add extra potatoes, which help absorb some of the salt.
Can I make this soup in a slow cooker?
Absolutely! Add all the ingredients except the cabbage to a slow cooker and cook on low for 6-8 hours.
Add the cabbage during the last 30 minutes so it doesn’t get too soft.
How long does this soup last in the fridge?
Stored in an airtight container, it will stay fresh in the fridge for 3-4 days.
The flavors actually get better overnight!
Can I freeze Corned Beef and Cabbage Soup?
Yes! Let the soup cool completely, then freeze in portions for up to 3 months.
Thaw in the fridge overnight and reheat on the stove over low heat.
Should I cook the corned beef before adding it to the soup?
If using pre-cooked corned beef, just chop it and add it directly.
If using raw corned beef, you’ll need to simmer it in the broth for 2-3 hours until tender before adding vegetables.
How do I keep the cabbage from getting too mushy?
Add the cabbage toward the end of cooking (about 15 minutes before serving).
This keeps it tender while still holding some texture.
Can I use other vegetables in this soup?
Yes! Parsnips, leeks, or turnips make great additions for extra flavor and texture.
You can also throw in some celery for added depth.
What’s the best way to thicken the soup?
If you prefer a thicker soup, mash some of the potatoes into the broth or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Can I make this soup in an Instant Pot?
Yes! Sauté the onions and garlic using the Sauté mode, then add the broth, corned beef, potatoes, and carrots.
Cook on High Pressure for 15 minutes, do a quick release, then stir in the cabbage and let it sit on Keep Warm for 10 minutes before serving.