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A close-up overhead shot of a white bowl filled with hearty corned beef cabbage soup, garnished with fresh parsley.
Daniel

Hearty Corned Beef Cabbage Soup

Transform leftover corned beef into a soul-warming soup! This hearty and flavorful corned beef cabbage soup is packed with tender vegetables and savory broth, making it the perfect one-pot meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Irish-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 2 medium carrots peeled and sliced into rounds
  • 2 stalks celery sliced
  • 3 cloves garlic minced
  • 1 lb Yukon Gold potatoes peeled and diced into 1/2-inch cubes
  • 8 cups low-sodium beef broth
  • 1 tsp caraway seeds optional, for classic flavor
  • 1 bay leaf
  • 1/2 tsp freshly ground black pepper
  • 3 cups cooked corned beef diced into 1/2-inch pieces (about 1 lb)
  • 1/2 medium head green cabbage cored and roughly chopped (about 4-5 cups)
  • 1 tbsp apple cider vinegar or to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's Knife

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the diced potatoes, beef broth, caraway seeds (if using), bay leaf, and black pepper. Stir to combine and bring the soup to a boil.
  4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are almost tender when pierced with a fork.
  5. Stir in the diced cooked corned beef and the chopped cabbage. Return the soup to a simmer and cook, uncovered, for another 10-15 minutes, until the cabbage is wilted and tender to your liking.
  6. Remove the pot from the heat. Discard the bay leaf. Stir in the apple cider vinegar to brighten the flavors.
  7. Taste and adjust seasoning. Add salt if needed, but be cautious as the corned beef is already salty. Serve hot, garnished with fresh parsley.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will meld and become even better the next day.
Freezing: This soup freezes well. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove.
Serving Suggestion: Serve with a slice of crusty rye bread for dipping.