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

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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.