Corned Beef and Cabbage (Printable)

A rich, savory blend of corned beef, cabbage, potatoes, and vegetables in a warm broth.

# What You Need:

→ Meats

01 - 12 oz cooked corned beef, diced or shredded

→ Vegetables

02 - 1 large yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 3 celery stalks, sliced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 1/2 medium green cabbage, cored and chopped (about 5 cups)
07 - 3 cloves garlic, minced

→ Broth & Liquids

08 - 8 cups low-sodium beef broth (gluten-free if needed)
09 - 1 cup water
10 - 1 tbsp tomato paste

→ Seasonings

11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1/2 tsp black pepper
14 - Salt, to taste

→ Optional Garnish

15 - 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 the onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in the garlic and tomato paste. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Add the diced potatoes, cabbage, bay leaves, thyme, and black pepper. Stir well to combine all ingredients.
04 - Pour in the beef broth and water. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20 minutes, or until potatoes are just tender when pierced with a fork.
05 - Stir in the cooked corned beef. Simmer for another 10–15 minutes to heat through and allow flavors to meld together.
06 - Taste the broth and adjust seasoning with salt if needed. Remove and discard bay leaves before serving.
07 - Ladle hot soup into bowls and garnish with chopped fresh parsley. Serve immediately.

# Expert Tips:

01 -
  • Everything cooks in one pot, making cleanup almost nonexistent
  • The corned beef infuses the broth with incredible depth you cannot get from plain beef broth
  • It tastes even better the next day, so you will want to make extra
02 -
  • The soup will taste overly salty before adding the potatoes, so wait until the end to season
  • Cabbage continues to cook even after you turn off the heat, so do not overdo it in the simmering stage
  • If your corned beef was heavily seasoned, skip additional salt entirely
03 -
  • Cut your potatoes and cabbage into similar sizes so they finish cooking at the same time
  • Use a sharp knife when dicing the corned beef to get clean pieces rather than shredding it apart

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