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

Scale

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)

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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