This cozy Corned Beef and Cabbage Soup is the ultimate comfort bowl—warm, flavorful, and packed with classic Irish flavors! Brimming with tender corned beef, soft cabbage, hearty potatoes, and sweet carrots, this soup is anything but ordinary. Perfect for a chilly evening or to use up St. Patrick’s Day leftovers, it’s easy to whip up and always hits the spot. You’re in for a treat!
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 large carrots, sliced
- 3 stalks celery, chopped
- 4 cups cabbage, chopped
- 2 medium potatoes, cubed
- 6 cups beef broth
- 2 cups water
- 1 bay leaf
- 1 lb cooked corned beef, shredded or chopped
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until they’re softened and fragrant, about 2-3 minutes.
- Add the Veggies: Stir in carrots, celery, and cabbage. Cook for 5-7 minutes, stirring occasionally, until they start to soften.
- Simmer the Soup: Add potatoes, beef broth, water, and the bay leaf. Stir to combine, bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the potatoes are fork-tender.
- Add the Corned Beef: Stir in the corned beef and let it heat through, about 5 minutes. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy your cozy meal!
Helpful Tips
- Adjust the Texture: If you like a thicker soup, you can mash a few of the potatoes once they’re tender, which will give the soup a heartier feel.
- Adding Flavor: If you want a richer flavor, add a splash of Guinness beer while the soup is simmering. It adds depth and pairs perfectly with the corned beef!
- Extra Veggies: Don’t hesitate to throw in some green beans or bell peppers if you want a twist on the traditional recipe.
Substitutions and Variations
- Corned Beef Substitute: For a unique twist, try using smoked sausage or ham instead of corned beef.
- Vegetarian Option: Swap the corned beef for a can of white beans and use vegetable broth instead of beef broth for a veggie version!
- Potatoes: Yukon Gold potatoes are ideal here, but russets work fine too—just keep the pieces a little larger to avoid them getting too soft.
Frequently Asked Questions
Can I make this in a slow cooker? Absolutely! Just add all the ingredients to your slow cooker, set it to low for 6-7 hours or high for 3-4 hours. Add the corned beef in the last hour to keep it from getting too soft.
What type of corned beef works best? Leftover cooked corned beef is perfect, but deli corned beef also works in a pinch—just shred it into chunks for a more authentic texture.
Print
Corned Beef and Cabbage Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This cozy Corned Beef and Cabbage Soup is the ultimate comfort bowl—warm, flavorful, and packed with classic Irish flavors! Brimming with tender corned beef, soft cabbage, hearty potatoes, and sweet carrots, this soup is anything but ordinary. Perfect for a chilly evening or to use up St. Patrick’s Day leftovers, it’s easy to whip up and always hits the spot. You’re in for a treat!
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 large carrots, sliced
- 3 stalks celery, chopped
- 4 cups cabbage, chopped
- 2 medium potatoes, cubed
- 6 cups beef broth
- 2 cups water
- 1 bay leaf
- 1 lb cooked corned beef, shredded or chopped
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until they’re softened and fragrant, about 2-3 minutes.
- Add the Veggies: Stir in carrots, celery, and cabbage. Cook for 5-7 minutes, stirring occasionally, until they start to soften.
- Simmer the Soup: Add potatoes, beef broth, water, and the bay leaf. Stir to combine, bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the potatoes are fork-tender.
- Add the Corned Beef: Stir in the corned beef and let it heat through, about 5 minutes. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy your cozy meal!
Notes
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day!
- Freezing: This soup freezes well—store in a freezer-safe container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
Keywords: Corned beef, cabbage soup, Irish soup, comfort food, St. Patrick's Day
How can I make this soup thicker? Mash some of the potatoes right in the pot after they’re cooked, or add a tablespoon of cornstarch mixed with a little cold water.