If you’re craving something comforting, filling, and full of those classic Irish-American flavors, you’re going to absolutely love this Corned Beef and Cabbage Soup Recipe. It’s like all your favorite elements of a traditional corned beef and cabbage dinner got cozy together in a bowl — perfect for chilly evenings or anytime you want a warm hug in soup form. Seriously, I discovered this recipe when I wanted St. Patrick’s Day dinner but with less fuss, and now it’s my go-to all year round.
Why You’ll Love This Recipe
- Simple and Quick: You can have this hearty soup ready in under an hour, making it perfect for busy weeknights.
- Comfort in Every Spoonful: The tender cabbage, potatoes, and corned beef come together to create rich, cozy flavors that feel like a warm hug.
- Flexible Ingredients: You can easily swap or add veggies depending on what you have on hand or your family’s tastes.
- Great for Leftovers: This soup tastes even better the next day, and it freezes beautifully for future meals.
Ingredients You’ll Need
This Corned Beef and Cabbage Soup Recipe brings together a classic blend of veggies and tender corned beef in a savory broth. I like keeping the ingredient list straightforward, which also makes shopping simpler and ensures the flavors pop without overwhelming your palate.
- Olive oil: Adds just enough richness for sautéing but keeps things light and healthy.
- Yellow onion: Gives a mild sweetness when softened, balancing the savory broth.
- Carrots: Bring natural sweetness and a bit of color – fresh carrots are best here.
- Celery: Adds that classic aromatic base to the soup so it tastes more layered.
- Fresh garlic: Just enough to brighten everything without overpowering the soup.
- Caraway seeds: This little addition brings a subtle anise flavor that pairs beautifully with cabbage and corned beef.
- Low sodium beef broth: The foundation of the soup. Using low sodium lets you control the salt level, especially since corned beef can be salty.
- Corned beef (fully cooked): I recommend using leftover corned beef or purchasing pre-cooked to save time.
- Cabbage: Chop into bite-sized pieces so it cooks evenly and melts into the broth.
- Red potatoes: These hold their shape well and add heartiness without turning mushy.
- Bay leaves: Classic herb that infuses a subtle, earthy depth while the soup simmers.
- Black pepper: For a little gentle heat and spice – adjust to your taste.
- Fresh parsley (optional): Adds a bright, fresh finish when sprinkled on top just before serving.
Variations
One of the things I love about this Corned Beef and Cabbage Soup Recipe is how easy it is to make it your own. Whether you want it a bit heartier, lighter, or jazzed up with new flavors, there’s plenty of ways to make it suit your table.
- Add more veggies: I sometimes toss in parsnips or turnips for an earthier profile, especially in winter — my family goes crazy for that variation!
- Spicy kick: If you like a little heat, sprinkle in some red pepper flakes or a dash of hot sauce when serving.
- Low-carb twist: Swap the potatoes with more cabbage or even some cauliflower florets to keep it cozy but carb conscious.
- Use homemade broth: When I make my own beef broth, the soup tastes even richer — something to try if you’re up for a little extra cooking love.
How to Make Corned Beef and Cabbage Soup Recipe
Step 1: Sauté Your Base Veggies
Start by heating olive oil in a large pot over medium-high heat. Then add your chopped onions, carrots, and celery. I like to stir them frequently for about 5 minutes until they’re soft and fragrant — this step really builds the flavor foundation. Don’t rush this part; soft veggies mean a tastier soup.
Step 2: Layer on the Garlic and Caraway
Next, toss in the minced garlic and caraway seeds. Stir them around just for about 30 seconds until the garlic becomes fragrant. This quick step wakes up those aromatic spices which pair perfectly with your cabbage later.
Step 3: Add the Broth, Corned Beef, and Veggies
Pour in the beef broth, then add the cubed or shredded cooked corned beef, chopped cabbage, red potatoes, bay leaves, and black pepper. Give everything a good stir to combine all those lovely ingredients.
Step 4: Simmer Until Tender
Bring your soup to a boil, then immediately reduce the heat and let it simmer gently, covered, for about 30 to 35 minutes. You’ll know it’s ready when the cabbage, potatoes, and carrots are tender to your liking. Don’t forget to remove those bay leaves before serving!
Pro Tips for Making Corned Beef and Cabbage Soup Recipe
- Use Leftover Corned Beef: I found that using pre-cooked corned beef—especially leftovers—saves time and ensures tender chunks without overcooking.
- Adjust Salt Carefully: Corned beef and broth can be salty, so start with low sodium broth and taste before adding any salt.
- Cut Veggies Uniformly: Keeping your cabbage and potatoes roughly the same size helps them cook evenly and look pretty in the bowl.
- Don’t Skip the Caraway Seeds: This is a small ingredient that makes a big flavor difference—trust me; your soup will thank you!
How to Serve Corned Beef and Cabbage Soup Recipe
Garnishes
I like to sprinkle fresh chopped parsley on top just before serving—it adds the perfect fresh note and a pop of color. Sometimes, a dollop of sour cream or a squeeze of fresh lemon juice brightens up the soup beautifully, especially on colder days.
Side Dishes
This soup is quite hearty on its own, but I enjoy pairing it with crusty bread or buttery dinner rolls to soak up all that delicious broth. A simple green salad with a light vinaigrette also balances the meal nicely.
Creative Ways to Present
For a special occasion, I’ve served this soup in mini bread bowls or rustic mugs, which always impress guests and add fun to the presentation. You could also garnish with crunchy homemade croutons or even top with shredded sharp cheddar for a rich twist.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. When ready to eat again, just reheat gently on the stove to keep the veggies from getting mushy.
Freezing
This soup freezes wonderfully, which is great for meal prep. I portion it into freezer-safe containers or bags (leave some room for expansion), freeze, and thaw overnight in the fridge before reheating.
Reheating
Reheat your Corned Beef and Cabbage Soup Recipe gently on the stove over medium-low heat, stirring occasionally. This way, the tender veggies stay intact and the flavors stay harmonious—avoid the microwave if you want the best texture.
FAQs
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Can I use fresh corned beef instead of cooked?
You can, but I recommend cooking the fresh corned beef separately until tender before adding it to the soup. Otherwise, the long simmer might overcook the beef or the cabbage. Using pre-cooked corned beef keeps the meat tender and helps the soup come together faster.
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Can I make this soup in a slow cooker?
Absolutely! You can sauté the veggies first and then add everything to the slow cooker. Cook on low for about 6-8 hours or on high for 3-4 hours. Just add the corned beef towards the last hour to prevent overcooking.
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What other seasonings go well with corned beef and cabbage soup?
Dill, thyme, and a little mustard powder can add nice complementary flavors. You can experiment with these if you want to customize your soup, but the classic combo with caraway and bay leaves is hard to beat.
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Is this soup gluten-free?
Yes! Make sure your beef broth and corned beef are gluten-free (check labels). The rest of the ingredients are naturally gluten-free, making this a cozy meal suitable for most dietary needs.
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Can I use green cabbage instead of red?
Definitely! Green cabbage works perfectly in this soup and is often the traditional choice. Red cabbage will give a deeper color but similar taste.
Final Thoughts
This Corned Beef and Cabbage Soup Recipe is one of those meals that feels like a warm embrace from an old friend. Whether you’re cooking it for a special occasion like St. Patrick’s Day or just because you’re craving something soul-soothing, it’s always a hit at my table. I love how easy it is to put together, yet how deeply satisfying every spoonful is. Give it a try—you’ll enjoy the hearty flavors, the lovely texture combo, and the cozy feeling that only a homemade soup can bring. Trust me, once you make this, it’ll be a staple in your kitchen just like it is in mine!
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
This Easy Corned Beef and Cabbage Soup is a hearty and comforting meal perfect for chilly days. Combining tender corned beef with nutritious cabbage, potatoes, and a medley of vegetables in a flavorful beef broth, this soup delivers robust taste and satisfying textures. Ready in under an hour, it’s a simple yet nourishing dish ideal for family dinners or batch cooking.
Ingredients
Soup Base
- 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
- 1 teaspoon caraway seeds (more or less, to taste)
Main Ingredients
- 8 cups low sodium beef broth
- 3 cups fully cooked shredded or cubed corned beef
- 4 cups chopped cabbage (about 1 inch pieces, approximately ½ of a small head)
- 2 cups red potatoes, cut into bite size pieces (about ½ pound)
- 2 bay leaves
- ¼ teaspoon black pepper (more or less, to taste)
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a 6-quart Dutch oven or soup pot over medium-high heat. Add chopped onion, sliced carrots, and celery. Cook for 5 minutes while stirring frequently until vegetables soften.
- Add Garlic and Caraway Seeds: Stir in minced garlic and caraway seeds. Cook for about 30 seconds, stirring frequently, until the garlic is fragrant but not browned.
- Combine Soup Ingredients: Pour in the beef broth. Add the cooked corned beef, chopped cabbage, red potatoes, bay leaves, and black pepper. Stir everything together to combine evenly.
- Simmer the Soup: Bring the soup to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cover the pot and simmer for 30 to 35 minutes, or until the cabbage, potatoes, and carrots are tender when pierced with a fork.
- Finish and Serve: Remove and discard bay leaves. Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve warm for a comforting meal.
Notes
- This soup is a hearty and satisfying meal that can be prepared in less than an hour.
- Use low sodium beef broth to better control the saltiness of the soup.
- For a milder flavor, adjust the amount of caraway seeds and black pepper according to your taste.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the microwave.
- To add extra depth, consider adding a splash of Worcestershire sauce or a few drops of hot sauce when serving.
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
