Cabbage Corned Beef Soup
Warm up with a hearty bowl of Cabbage Corned Beef Soup, a comforting one-pot meal brimming with flavor and nutrition. This rustic soup combines tender shredded corned beef with vibrant green cabbage, creamy potatoes, and a medley of fresh vegetables like carrots, celery, and onion, all simmered in a rich, savory beef broth infused with garlic, thyme, and bay leaves. Perfectly seasoned and ready in just over an hour, this recipe is a great way to transform leftover corned beef into a crowd-pleasing dish. Garnish with fresh parsley for an added touch of brightness and serve this comforting soup hot for a satisfying dinner or lunch. Keywords: hearty soup, cabbage corned beef soup, one-pot meal, easy dinner recipe, leftover corned beef recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced into rounds
- 2 stalks celery stalks, sliced
- 3 medium potatoes, peeled and diced
- 1 small head green cabbage, roughly chopped
- 2 cups corned beef, cooked and shredded
- 8 cups low-sodium beef broth
- 2 cups water
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced carrots, celery, and diced potatoes to the pot. Cook for 5 minutes, stirring occasionally.
Mix in the chopped cabbage, letting it wilt slightly as you stir it into the vegetables.
Pour in the beef broth and water. Stir to combine.
Add the shredded corned beef, bay leaves, dried thyme, salt, and ground black pepper.
Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, for 30-35 minutes, or until the vegetables are tender.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaves and discard before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.7 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
