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steaming bowl of corned beef and cabbage soup with tender vegetables and chunks of flavorful meat

Corned Beef And Cabbage Soup

A hearty, comforting soup packed with tender corned beef, cabbage, and potatoes in a flavorful broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 4 cups shredded cabbage
  • 2 cups diced cooked corned beef
  • 3 medium potatoes peeled and cubed
  • 6 cups beef broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Method
 

  1. Step 1: Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until translucent.
  2. Step 2: Stir in garlic, carrots, and celery. Cook for another 5 minutes until vegetables begin to soften.
  3. Step 3: Add cabbage and cook for 3 minutes, stirring occasionally.
  4. Step 4: Pour in beef broth and add potatoes, corned beef, thyme, and bay leaf. Bring to a boil.
  5. Step 5: Reduce heat to low, cover, and simmer for 25-30 minutes until potatoes are tender.
  6. Step 6: Remove bay leaf and season with salt and pepper to taste.
  7. Step 7: Ladle into bowls and serve hot with crusty bread if desired.

Notes

For extra flavor, use leftover corned beef from St. Patrick's Day. The soup tastes even better the next day as flavors meld.