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
Scale
- 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