Corned Beef and Cabbage Soup (Printer-friendly)
Tender corned beef with potatoes and cabbage in a rich, flavorful broth, perfect for chilly days.
# What You’ll Need:
→ Meats
01 - 12 oz cooked corned beef, diced or shredded
→ Vegetables
02 - 1 large yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 3 celery stalks, sliced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 1/2 medium green cabbage, cored and chopped (about 5 cups)
07 - 3 cloves garlic, minced
→ Broth & Liquids
08 - 8 cups low-sodium beef broth (gluten-free if needed)
09 - 1 cup water
10 - 1 tbsp tomato paste
→ Seasonings
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1/2 tsp black pepper
14 - Salt, to taste
→ Optional Garnish
15 - 2 tbsp fresh parsley, chopped
# How-To Guide:
01 - In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add the garlic and tomato paste; cook for 1 minute until fragrant.
03 - Stir in the diced potatoes, cabbage, bay leaves, thyme, and black pepper.
04 - Pour in the beef broth and water. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until potatoes are just tender.
05 - Add the cooked corned beef. Simmer another 10–15 minutes to heat through and allow flavors to meld.
06 - Taste and adjust seasoning with salt if needed. Remove bay leaves before serving.
07 - Ladle soup into bowls and garnish with chopped parsley.
# Expert Advice:
01 -
- Uses leftover corned beef in the most delicious way possible
- The potatoes absorb all that beefy flavor while staying perfectly creamy
02 -
- Overcooking the cabbage will make it mushy, so add it with the potatoes and keep an eye on texture
- The soup will taste even better the next day as flavors continue to develop
03 -
- Cut your potatoes and vegetables into similar sized pieces for even cooking
- Reserve some corned beef to add near the end so it stays tender and doesnt fall apart