Corned Beef Cabbage Soup (Printable)

A warming stew featuring corned beef, cabbage, potatoes, and savory broth for chilly days.

# What You Need:

→ Meats

01 - 1 lb cooked corned beef, cut into bite-sized cubes

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 3 celery stalks, sliced
05 - 4 medium Yukon Gold potatoes, peeled and diced
06 - 4 cups green cabbage, chopped
07 - 3 garlic cloves, minced

→ Broth & Seasonings

08 - 8 cups low-sodium beef broth
09 - 1 bay leaf
10 - 1 tsp dried thyme
11 - 1/2 tsp black pepper
12 - 1/2 tsp salt, or to taste

→ Optional Garnishes

13 - 2 tbsp fresh parsley, chopped

# How To Make It:

01 - Heat a splash of oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add potatoes, cabbage, corned beef, beef broth, bay leaf, thyme, pepper, and salt. Stir well to combine all ingredients.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes until vegetables are tender and flavors have melded.
05 - Remove bay leaf and taste soup. Adjust salt and pepper as needed.
06 - Ladle hot soup into bowls and garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The corned beef infuses every spoonful with that impossible-to-replicate savory depth you usually only get from hours of simmering
  • Its basically a complete meal in a bowl, which means fewer dishes and happier bellies all around
02 -
  • I once rushed this and tried to simmer at a rolling boil, which toughened the corned beef into something resembling shoe leather, so keep that bubble gentle
  • Adding the cabbage too early can make it disappear completely, so if you prefer some texture, toss it in during the last 20 minutes of cooking
03 -
  • Leftover corned beef from a holiday dinner is perfect here, but if you are buying meat specifically for this, ask the butcher for end pieces which have excellent flavor
  • If the soup seems too thick after refrigerating, thin it with a splash of broth or water when reheating

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