If you are looking for a heartwarming, comforting dish that packs a punch of flavor and nostalgia, this Corned Beef and Cabbage Soup Recipe is exactly what you need. Perfect for using up leftover corned beef or simply craving a hearty soup with that iconic Irish-American flair, this recipe combines tender corned beef, fresh cabbage, and wholesome vegetables simmered to perfection in a savory broth. Each spoonful bursts with taste, warmth, and just the right balance of textures, making it a go-to meal for chilly evenings or festive family gatherings.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, working together to create a soup that’s rich in flavor, vibrant in color, and comforting in every slurp. From the aromatic trio of onion, garlic, and celery to the tender potatoes and fresh cabbage, each component plays a starring role.
- 2 tablespoons olive oil: Adds a smooth base flavor and helps to soften the vegetables.
- 1 medium onion (chopped): Brings a subtle sweetness and depth to the soup.
- 3 cloves garlic (minced): Infuses a gentle punch of warmth and aroma.
- 3 carrots (peeled and sliced): Provide natural sweetness and a pleasant crunch.
- 2 celery stalks (sliced): Enhance the soup with a mild, savory undertone.
- 4 cups green cabbage (chopped): Essential for that classic texture and slight earthiness.
- 2 cups cooked corned beef (shredded or chopped): The star ingredient adding savoriness and protein.
- 6 cups beef broth: Creates a hearty and rich soup base.
- 1 cup water: Balances the stew, preventing it from becoming too thick.
- 2 medium potatoes (peeled and diced): Give comforting bulk and softness to the bowl.
- 1 teaspoon dried thyme: Adds subtle herbal notes that lift the entire dish.
- 1 teaspoon dried parsley: Provides a fresh, grassy brightness.
- 1 bay leaf: Infuses an aromatic depth that simmers in beautifully.
- Salt and black pepper to taste: Crucial for balancing and enhancing all the flavors.
How to Make Corned Beef and Cabbage Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large soup pot over medium heat. Add the chopped onion, minced garlic, sliced carrots, and celery. Stir gently and allow these aromatics to soften over 5 to 6 minutes. This slow cooking deepens their natural flavors, creating a fragrant foundation for your soup.
Step 2: Add the Cabbage
Next, toss in the chopped green cabbage. Cook for an additional 3 minutes while stirring to gently wilt the cabbage without losing its bright color or pleasing bite. This step ensures your soup has a lovely texture and fresh vibrancy.
Step 3: Combine Main Ingredients and Liquids
Now, it’s time to stir in the cooked corned beef along with the beef broth, water, and diced potatoes. Add the dried thyme, parsley, bay leaf, and season with salt and black pepper to taste. These brilliant layers of ingredients come together here, creating a hearty and complex broth ready to simmer and meld.
Step 4: Simmer to Perfection
Bring your soup gently to a boil, then reduce the heat and let it simmer uncovered for 25 to 30 minutes. You’ll know it’s ready when the potatoes are tender and the vegetables have soaked up all those wonderful flavors. Don’t forget to remove the bay leaf before serving.
How to Serve Corned Beef and Cabbage Soup Recipe
Garnishes
A sprinkle of fresh parsley or a dash of cracked black pepper takes this soup to the next level. For a comforting touch, add a dollop of sour cream or a spoonful of Dijon mustard at the table. These simple garnishes add a creamy tang or an earthy bite that complements the savory richness beautifully.
Side Dishes
This soup shines with a side of crusty bread or buttery crackers, perfect for soaking up every delicious drop. Consider serving with a fresh green salad or a warm Irish soda bread to embrace the full experience and add contrast in texture and temperature.
Creative Ways to Present
For a festive presentation, serve the soup in rustic mugs or small bowls topped with shaved cabbage or crumbled cooked bacon. You can also turn leftovers into a comforting pot pie filling or a savory hash the next day, giving your meal an exciting twist beyond the classic bowl.
Make Ahead and Storage
Storing Leftovers
This Corned Beef and Cabbage Soup Recipe stores wonderfully in the refrigerator for up to 3 days. Simply transfer it to an airtight container, and the flavors will continue to mellow and marry, making leftovers even more delightful to enjoy.
Freezing
If you want to save this soup for longer, it freezes beautifully. Portion it into freezer-safe containers or bags, leaving a little space for expansion. It can be stored in the freezer for up to 3 months without losing its deliciousness.
Reheating
Reheat your soup gently on the stove over low to medium heat, stirring occasionally. Adding a splash of water or broth can help adjust the consistency if it thickens too much. Avoid overheating to keep the vegetables tender and the corned beef juicy.
FAQs
Can I use fresh corned beef instead of leftover?
Absolutely! If you have freshly cooked corned beef, just chop or shred it before adding to the soup. Leftover corned beef works best as it has absorbed flavors, but fresh can be delicious too.
Is this soup gluten-free?
Yes, this Corned Beef and Cabbage Soup Recipe is naturally gluten-free, as it contains no wheat, barley, or rye ingredients. Just double-check your beef broth for any hidden gluten additives.
Can I add other vegetables to this soup?
Of course! Feel free to add turnips, parsnips, or even peas for extra color and flavor. Just be mindful to adjust cooking times accordingly so everything cooks to tender perfection.
How can I make this soup spicier?
For a kick, stir in some crushed red pepper flakes, a dash of hot sauce, or even diced jalapeños when sautéing the aromatics. These additions bring warmth without overpowering the classic flavor.
What should I serve with this soup on St. Patrick’s Day?
A hearty slice of Irish soda bread or colcannon (mashed potatoes with cabbage and kale) pairs beautifully with this soup to keep your celebration authentic and satisfying.
Final Thoughts
Cooking up this Corned Beef and Cabbage Soup Recipe is like wrapping yourself in a cozy blanket on a chilly day. It’s easy, flavorful, and incredibly satisfying, making it the perfect dish to share with family and friends. If you’ve got leftover corned beef or just love a bowl of homemade comfort, I wholeheartedly encourage you to give this recipe a try — it’s truly a delicious hug in a bowl!
Print
Corned Beef and Cabbage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Irish-American
- Diet: Gluten Free
Description
This hearty Corned Beef and Cabbage Soup is a comforting and flavorful dish perfect for using up leftover corned beef. Packed with tender vegetables, shredded corned beef, and savory beef broth, it simmers to perfection on the stovetop. Ideal for St. Patrick’s Day celebrations or a cozy weeknight meal, this gluten-free Irish-American soup offers a delicious blend of textures and flavors that warms the soul.
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups green cabbage, chopped
- 2 cups cooked corned beef, shredded or chopped
- 6 cups beef broth
- 1 cup water
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, minced garlic, sliced carrots, and celery. Cook for 5 to 6 minutes until the vegetables soften and become fragrant.
- Add Cabbage: Stir in the chopped green cabbage and continue cooking for another 3 minutes to slightly wilt the cabbage.
- Add Remaining Ingredients: Add the shredded or chopped corned beef, beef broth, water, diced potatoes, dried thyme, dried parsley, bay leaf, salt, and black pepper to the pot. Stir to combine all ingredients thoroughly.
- Simmer the Soup: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer uncovered for 25 to 30 minutes, or until the potatoes and vegetables are tender.
- Finish and Serve: Remove and discard the bay leaf. Taste the soup and adjust the seasoning with additional salt and pepper as desired. Serve the soup hot, optionally accompanied by crusty bread.
Notes
- This soup is a fantastic way to use leftover corned beef from St. Patrick’s Day celebrations.
- For added richness and depth of flavor, consider adding a splash of beer or a spoonful of Dijon mustard while simmering the soup.
- This soup stores well in the refrigerator and often tastes even better the next day as the flavors meld.
