Corned Beef and Cabbage Soup

A warm, simple soup for cold nights.

introduction

This Corned Beef and Cabbage Soup is easy and filling. It mixes cooked corned beef with potatoes, carrots, cabbage, and a good beef broth. If you want another hearty dinner idea, try this creamy beef and bowtie pasta recipe for a different take.

why make this recipe

This soup uses simple, cheap ingredients. It warms you up and makes a full meal in one pot. It is great for using leftover corned beef or for a slow cooked meal. Kids and adults often like it.

how to make Corned Beef and Cabbage Soup

Start by simmering the corned beef in broth until it is tender. Add diced potatoes, sliced carrots, chopped cabbage, onion, and garlic. Cook until the vegetables are soft. Slice the beef thin and return it to the pot. Season and serve hot.

Ingredients :

• 1 lb corned beef
• 4 cups beef broth
• 4 medium potatoes, diced
• 3 carrots, sliced
• 1 small head of cabbage, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. In a large pot, place the corned beef and cover with beef broth. Bring to a boil, then reduce heat and let simmer for about 1.5 hours.
2. Add the diced potatoes, sliced carrots, chopped cabbage, chopped onion, and minced garlic.
3. Season the soup with salt and pepper to taste.
4. Continue to simmer for another 30-40 minutes, until the vegetables are tender and the beef is fork-tender.
5. Remove the corned beef, slice it thin, and return it to the pot.
6. Serve hot, garnished with fresh parsley, and enjoy with crusty bread.

how to serve Corned Beef and Cabbage Soup

Ladle the soup into bowls while hot. Garnish with chopped fresh parsley. Serve with crusty bread, rolls, or soda bread. A simple green salad pairs well.

how to store Corned Beef and Cabbage Soup

Let the soup cool to room temperature. Store in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.

tips to make Corned Beef and Cabbage Soup

• Use a low simmer so the beef stays moist.
• Cut vegetables in similar sizes for even cooking.
• Taste and add salt at the end if needed, since corned beef can be salty.
• Remove fat from the top if you want a lighter soup.

variation (if any)

• Add a bay leaf and a few peppercorns while simmering for extra flavor.
• Swap potatoes for turnips or parsnips for a different root taste.
• Use leftover cooked corned beef and simmer only until vegetables are tender to save time.

FAQs

Q: Can I use canned beef broth instead of homemade?
A: Yes. Store-bought beef broth works fine. Choose low-sodium if you worry about salt.

Q: Can I make this in a slow cooker?
A: Yes. Place corned beef and broth in the slow cooker and cook on low 6–8 hours. Add vegetables in the last 2 hours.

Q: Is this soup good for meal prep?
A: Yes. It stores well in the fridge and sometimes tastes better the next day after flavors meld.

Corned Beef and Cabbage Soup

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 130 minutes
• Total Time: 145 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Simmering
• Cuisine: Irish
• Diet: Non-Vegetarian

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Description

A warm and filling soup combining corned beef with potatoes, carrots, and cabbage, perfect for cold nights.

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Ingredients

Scale 1x2x3x

• 1 lb corned beef
• 4 cups beef broth
• 4 medium potatoes, diced
• 3 carrots, sliced
• 1 small head of cabbage, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. In a large pot, place the corned beef and cover with beef broth. Bring to a boil, then reduce heat and let simmer for about 90 minutes.
2. Add the diced potatoes, sliced carrots, chopped cabbage, chopped onion, and minced garlic.
3. Season the soup with salt and pepper to taste.
4. Continue to simmer for another 30-40 minutes, until the vegetables are tender and the beef is fork-tender.
5. Remove the corned beef, slice it thin, and return it to the pot.
6. Serve hot, garnished with fresh parsley.

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Notes

This soup uses simple, cheap ingredients that warm you up and make a full meal in one pot. It’s great for using leftover corned beef.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 900mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 80mg