Corned Beef and Cabbage Soup
Warm, comforting, and bursting with flavor, Corned Beef and Cabbage Soup is a hearty twist on the traditional Irish-American dish. Tender chunks of corned beef blend seamlessly with wholesome vegetables—such as carrots, potatoes, and green cabbage—in a rich, aromatic beef broth infused with garlic, thyme, and a hint of black pepper. Slow-simmered to perfection, this one-pot wonder offers a satisfying depth of flavor with minimal cleanup. Ideal for a cozy family dinner or a festive St. Patrick’s Day celebration, this soup is easy to prepare and perfect when paired with crusty bread for soaking up every delicious drop. Whether you're looking for a comforting classic or a simple way to repurpose leftover corned beef, this soup is sure to become a favorite.
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Recipe Information
Ingredients
- 1 pound corned beef brisket
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 medium, sliced carrots
- 2 sliced celery stalks
- 4 medium, diced gold potatoes
- 1 small, chopped green cabbage
- 8 cups beef broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 2 tablespoons, chopped (optional for garnish) parsley
Instructions
Place the corned beef brisket in a large pot or Dutch oven. Add the beef broth and water, ensuring the brisket is fully submerged. Bring the liquid to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer the brisket for about 90 minutes, or until it becomes tender. Skim any foam from the top during cooking.
Remove the cooked brisket from the pot and set it aside on a cutting board to cool slightly. Do not discard the cooking liquid, as it will become the soup base.
In the same pot with the cooking liquid, add the diced onion, minced garlic, sliced carrots, and sliced celery. Bring the liquid back to a low boil and cook for 10 minutes.
Add the diced gold potatoes, chopped cabbage, bay leaf, dried thyme, and ground black pepper to the pot. Stir to combine and simmer for another 20 minutes, or until the vegetables are tender.
While the vegetables cook, slice the corned beef into bite-sized cubes or shred it as desired.
Return the sliced or shredded corned beef to the pot and stir. Simmer for an additional 5–10 minutes to warm the beef and allow the flavors to meld.
Remove the bay leaf from the pot, taste the soup, and adjust the seasoning if necessary.
Serve the soup hot, garnished with freshly chopped parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 11756 mg | 511% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 48.9 g | ||
| Protein | 159.7 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 658 mg | 51% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 6024 mg | 128% | |
*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.
