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
Scale
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
