If you follow my kitchen adventures, you know I’m always on the hunt for comforting dishes that taste amazing but don’t take forever. That’s why I’m so excited to share this fan-freaking-tastic Corned Beef and Cabbage Soup Recipe with you. It’s like all the flavors of a classic Irish meal wrapped up into one cozy, easy soup. Whether you have leftover corned beef or are starting fresh, this recipe is just the ticket for a satisfying weeknight dinner or a fun twist on St. Patrick’s Day celebrations.
Why You’ll Love This Recipe
- Quick and Easy: You’ll have a full, hearty meal on the table in under an hour—perfect for busy days.
- Classic Flavors: This soup captures the soul-soothing combo of corned beef, cabbage, and potatoes in a delicious broth.
- Flexible Ingredients: Use leftover corned beef or freshly cooked—it adapts well and still tastes amazing.
- Family-Friendly: My family goes crazy for this, especially on chilly nights when comfort food is a must.
Ingredients You’ll Need
These ingredients work in harmony to create a rich, flavorful soup that’s both filling and nutritious. When shopping, look for fresh veggies and good-quality beef broth—you’ll taste the difference. The corned beef can be any leftover or store-bought cooked variety, which is a huge time saver!
- Olive oil: For a subtle fruity flavor and to sauté your veggies to perfection.
- Yellow onion: Adds natural sweetness and depth when cooked down.
- Carrots: Bring a gentle earthiness and color; fresh is best.
- Celery: Adds crunch and classic savory notes, balancing the soup.
- Fresh garlic: Infuses that lovely aromatic punch everyone loves.
- Caraway seeds: A subtle spice that gives this soup its signature kick—don’t skip!
- Low sodium beef broth: Keeps the soup rich but lets you control the saltiness.
- Cooked corned beef: Shredded or cubed, it’s the star of the dish.
- Cabbage: Adds texture and absorbs all the wonderful flavors.
- Red potatoes: They hold up well in the soup, giving you tender bites every time.
- Bay leaves: For a subtle herbal depth that rounds out the broth.
- Black pepper: Freshly ground for a touch of heat and brightness.
- Fresh parsley (optional): Adds a burst of fresh color and flavor at the end.
Variations
One thing I love about this Corned Beef and Cabbage Soup Recipe is how easy it is to tweak to your liking. Whether you’re watching your diet or want to boost the veggies, small changes can make a big difference. Play around and make it your own—you’ll find it just as satisfying every time.
- Vegetable Boost: I sometimes add chopped leeks or parsnips to sneak in more veggies, and it adds a subtle sweetness I adore.
- Spice it up: A pinch of red pepper flakes or a dash of smoked paprika revs up the soup’s warmth and depth if you want a little kick.
- Low sodium option: Use homemade broth or a low-sodium store-bought broth and taste as you go to keep saltiness balanced.
- Slow cooker version: I’ve adapted this to slow cooker nights—just layer ingredients and cook on low for 6-8 hours for a hands-off meal!
How to Make Corned Beef and Cabbage Soup Recipe
Step 1: Soften the veggies for flavor
Heat the olive oil over medium-high heat in a heavy-bottomed pot. Toss in the chopped onion, carrots, and celery. Stir them frequently as they cook for about 5 minutes until they’re soft and fragrant. This step is key because it builds a rich flavor base—you’ll smell the sweetness blooming as the onion caramelizes gently. Trust me, don’t rush this part!
Step 2: Add garlic and caraway seeds
Now stir in the minced garlic and caraway seeds. Cook just about 30 seconds, until you can really smell that garlicky aroma, but be careful not to burn the garlic. This little technique boosts the overall soup flavor and introduces that classic caraway nuttiness that pairs so well with corned beef.
Step 3: Add broth and main ingredients
Pour in the beef broth, then add your cooked corned beef, chopped cabbage, red potatoes, bay leaves, and black pepper. Give everything a good stir so the flavors start marrying right away. The broth is your soup’s soul here, so using a good quality one really shines. If you’re using leftover corned beef, cut it into bite-size pieces to get a perfect balance in every spoonful.
Step 4: Simmer until tender
Bring the soup to a boil, then reduce heat to low or medium-low to keep a gentle simmer. Cover and cook for 30 to 35 minutes, or until the cabbage, carrots, and potatoes are tender. This slow simmer allows flavors to blend beautifully without overcooking the corned beef. When it’s done, fish out and discard the bay leaves—don’t skip this or you’ll taste a bitter note!
Step 5: Serve with a fresh sprinkle
Ladle your soup into bowls and sprinkle with fresh chopped parsley for a bright finish. I love how that little green pop elevates the dish and adds just a touch of freshness. Grab a crusty bread or your favorite crackers, and you have a meal that feels like a warm hug in a bowl.
Pro Tips for Making Corned Beef and Cabbage Soup Recipe
- Use Fresh Veggies: Fresher carrots and celery make a noticeable difference in flavor and texture—I always opt for crisp, organic when I can find it.
- Don’t Skip the Sauté: Cooking the veggies first adds a sweet depth that you just can’t get by tossing everything in raw.
- Taste as You Go: Because corned beef and broths can vary in saltiness, I always taste before adding extra salt.
- Perfect Potato Pieces: Cutting potatoes into uniform bite-sized chunks ensures even cooking and no mushy spots.
How to Serve Corned Beef and Cabbage Soup Recipe
Garnishes
I’m a simple garnish lover—just a handful of fresh chopped parsley adds color and freshness that balances the rich broth. Sometimes, I like a squeeze of lemon to brighten things up or a crumble of sharp cheddar cheese for extra indulgence. It’s all about what mood you’re in!
Side Dishes
For sides, crusty bread or soft rolls are my go-tos because they soak up the broth beautifully. If you want something lighter, a crisp green salad with a tangy vinaigrette pairs nicely to contrast the heartiness of the soup.
Creative Ways to Present
For a festive touch, especially around St. Patrick’s Day, I like to serve this soup in rustic bread bowls—your guests will love it! You can also ladle it into small, individual crocks for a cozy dinner party vibe. Add a sprinkle of green onion or some crumbled bacon for fun twists.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so I often find the soup tastes even better the next day. Just give it a good stir before reheating.
Freezing
This soup freezes beautifully! I portion it into freezer-safe containers and freeze for up to 3 months. When you thaw it, the texture of the potatoes might soften a bit more, but the flavor stays spot-on, making it perfect for ready-to-go meals.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. If the soup seems too thick, add a splash of broth or water to loosen it up. Microwave works fine for quick reheating too—just cover to keep moisture in.
FAQs
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Can I use uncooked corned beef in this soup?
Absolutely! If you’re starting with uncooked corned beef, you’ll want to simmer it separately for a couple of hours until tender before adding it to the soup. This recipe is designed for cooked corned beef, so using it pre-cooked saves time and ensures the beef is tender without overcooking.
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What if I don’t have caraway seeds?
If caraway seeds aren’t available, you can substitute with a small pinch of fennel seeds or cumin seeds, though the flavor will be a bit different. Caraway adds a distinctive warmth and slight anise-like taste that’s classic here, so try to get them if you can.
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Is this soup gluten-free?
Yes! All ingredients here are naturally gluten-free. Just double-check your beef broth label for any added gluten ingredients if that’s a concern. Otherwise, this soup is safe and delicious for a gluten-free diet.
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Can I add other vegetables to the Corned Beef and Cabbage Soup Recipe?
Definitely! Vegetables like parsnips, leeks, or even turnips complement the flavors beautifully. Just adjust cooking times if you add denser veggies, so everything finishes tender at the same time.
Final Thoughts
This Corned Beef and Cabbage Soup Recipe has become one of my go-to comfort meals—not just for St. Patrick’s Day but whenever I crave something tasty and filling without fuss. I absolutely love how it warms you up from the inside out and brings a little nostalgic joy with every spoonful. You’re going to enjoy how easy it is to make and how quickly it disappears from bowls (trust me, everyone will be asking for seconds!). Give it a try and let me know how it turns out for you—there’s nothing better than sharing a cozy meal with friends or family!
Print
Corned Beef and Cabbage Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 47 minutes
- Total Time: 57 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Irish-American
Description
A comforting and hearty Easy Corned Beef and Cabbage Soup featuring tender vegetables, flavorful spices, and fully cooked corned beef simmered in a savory beef broth. Perfect for a satisfying meal ready in under an hour.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 ½ cups sliced carrots (about 3 carrots)
- 1 ½ cups sliced celery (about 3 stalks)
- 1 tablespoon minced fresh garlic
- 4 cups chopped cabbage (about ½ of a small head, chopped into 1 inch pieces)
- 2 cups red potatoes, cut into bite size pieces (about ½ pound)
- 2 bay leaves
Seasonings
- 1 teaspoon caraway seeds (more or less, to taste)
- ¼ teaspoon black pepper (more or less, to taste)
Meat and Broth
- 8 cups low sodium beef broth
- 3 cups fully cooked shredded or cubed corned beef
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a 6-quart Dutch oven or large soup pot over medium-high heat. Add chopped yellow onion, sliced carrots, and sliced celery. Cook for about 5 minutes, stirring frequently, until vegetables begin to soften.
- Add Garlic and Caraway Seeds: Stir in 1 tablespoon minced fresh garlic and 1 teaspoon caraway seeds. Cook for about 30 seconds, stirring often, until the garlic is fragrant but not browned.
- Add Broth and Main Ingredients: Pour in 8 cups of low sodium beef broth. Add 3 cups of fully cooked shredded or cubed corned beef, 4 cups chopped cabbage, 2 cups diced red potatoes, 2 bay leaves, and ¼ teaspoon black pepper. Stir everything together to combine.
- Simmer the Soup: Raise the heat to bring the soup to a boil. Once boiling, reduce the heat to low or medium-low to maintain a gentle simmer. Cover the pot and let it cook for 30 to 35 minutes, or until the cabbage, potatoes, and carrots are tender.
- Finish and Serve: Remove the bay leaves and discard. Ladle the soup into bowls and sprinkle with 2 tablespoons chopped fresh parsley, if desired. Serve hot and enjoy your hearty meal.
Notes
- This soup is both hearty and satisfying, ready in under an hour for a quick comforting meal.
- Use low sodium beef broth to control salt levels; adjust seasoning to taste.
- Fully cooked corned beef can be from leftovers or pre-packaged for convenience.
- The caraway seeds add a subtle distinctive flavor, but can be adjusted or omitted based on preference.
- Garnish with fresh parsley for color and a fresh herbal note.
Nutrition
- Serving Size: 1 serving
- Calories: 356 kcal
- Sugar: 5 g
- Sodium: 2084 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 64 mg
