Delicious Corned Beef and Cabbage Soup

Growing up, corned beef and cabbage only made an appearance at our house once a year – on St. Patrick’s Day. Mom would cook it the traditional way, simmering the meat and vegetables in a pot until everything was tender. But last winter, I had some leftover corned beef in the fridge and thought, “Why not try something different?”

That’s when this soup was born. It takes everything you love about the classic Irish-American dish and turns it into a warming bowl of comfort food. The best part? It’s actually easier to make than the original version, and you don’t have to wait for March to roll around to enjoy it.

What Kind of Corned Beef Should I Use?

For this soup, you’ve got a couple of good options when it comes to corned beef. The easiest route is to use leftover corned beef from a previous meal – it’s actually perfect for this since it’s already cooked and seasoned. If you don’t have leftovers, you can buy pre-cooked corned beef from your grocery store’s deli counter, or look for vacuum-sealed cooked corned beef in the meat section. When choosing your corned beef, look for pieces that aren’t too fatty and have a nice pink color. You can either shred it with two forks or cut it into small, bite-sized cubes – both work great in soup, so go with whatever you prefer.

Options for Substitutions

This soup is pretty adaptable and you can make several swaps if needed:

• Corned beef: Since this is the star of the show, pre-cooked corned beef is ideal, but you can use pastrami or even regular cooked beef brisket if you’re in a pinch. Just add an extra pinch of salt and some pickling spices to get that corned beef flavor.
• Beef broth: You can swap this with vegetable broth or chicken broth, though you might want to add a beef bouillon cube to keep that rich flavor. If using regular broth instead of reduced-sodium, cut back on any added salt.
• Red potatoes: Yukon gold or white potatoes work just fine here. Just avoid russet potatoes as they can get too mushy in soup.
• Caraway seeds: If you don’t have caraway seeds, you can use fennel seeds, or simply leave them out – your soup will still taste good!
• Fresh parsley: Dried parsley works too (use 2 teaspoons), or you can skip it altogether. Fresh chives or dill make nice alternatives.
• Cabbage: Green or savoy cabbage can be used interchangeably. In a pinch, you could even use Brussels sprouts, cut in half.

Watch Out for These Mistakes While Cooking

The biggest challenge when making corned beef and cabbage soup is timing your vegetable additions wrong – adding all vegetables at once can leave you with mushy carrots and still-crunchy potatoes. Start by sautéing your aromatics (onions, carrots, and celery) until softened, then add potatoes and cabbage in stages based on their cooking times.

Another common mistake is not properly preparing your corned beef – if using leftover corned beef, make sure to trim excess fat and cut it into bite-sized pieces that will heat through evenly without falling apart. When adding the caraway seeds, toast them briefly in the oil with the vegetables to release their full flavor, but be careful not to burn them as they can become bitter.

For the best flavor development, don’t rush the simmering process – allow at least 20-25 minutes for the potatoes to become tender and the flavors to meld together, and remember to taste and adjust the seasoning before serving since pre-cooked corned beef can vary in saltiness.

What to Serve With Corned Beef and Cabbage Soup?

This hearty Irish-inspired soup is practically a meal on its own, but a few simple sides can make it even better! A thick slice of warm Irish soda bread is perfect for soaking up the flavorful broth – if you can’t find soda bread, any crusty bread or dinner rolls will do just fine. For a complete St. Patrick’s Day experience, serve your soup with a cold pint of Guinness on the side. If you want to add something green to the table, a simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup.

Storage Instructions

Keep Fresh: This hearty corned beef and cabbage soup tastes even better the next day! Just pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to meld together, making each bowl more flavorful than the last.

Freeze: Good news – this soup freezes really well! Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It’ll keep for up to 3 months. Just remember to leave a bit of space at the top of your container since liquids expand when frozen.

Warm Up: When you’re ready to enjoy your leftover soup, simply heat it up on the stovetop over medium heat until it’s nice and hot. If it’s frozen, thaw it overnight in the fridge first. Give it a gentle stir now and then while reheating, and add a splash of broth if it seems too thick.

Preparation Time	10-15 minutes
Cooking Time	40-50 minutes
Total Time	50-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 80-90 g
• Fat: 40-50 g
• Carbohydrates: 80-90 g

Ingredients

For the soup:

• 1.5 cups sliced carrots
• 1 tbsp minced fresh garlic
• 1.5 cups sliced celery
• 1 tsp caraway seeds
• 2 tbsp extra virgin olive oil
• 1 cup diced yellow onion
• 2 bay leaves
• 8 cups reduced-sodium beef broth
• 4 cups chopped cabbage
• 1/4 tsp ground black pepper
• 3 cups pre-cooked shredded or cubed corned beef
• 2 cups bite-sized red potatoes

For the garnish:

• 2 tbsp chopped fresh parsley

Step 1: Sauté Vegetables

Start by heating olive oil in a 6-quart Dutch oven or soup pot over medium-high heat.

Add chopped onions, carrots, and celery to the pot.

Cook these vegetables for about 5 minutes, stirring frequently to ensure even cooking and prevent burning.

Step 2: Add Seasonings

Add minced garlic and caraway seeds to the pot.

Cook and stir frequently for about 30 seconds until the garlic becomes fragrant.

This step helps to release the flavors from the garlic and spices, enhancing the taste of the dish.

Step 3: Combine Main Ingredients

Pour in the broth and add chopped corned beef, cabbage wedges, diced potatoes, bay leaves, and a dash of pepper to the pot.

Stir everything together to ensure the ingredients are well combined.

Step 4: Simmer the Soup

Bring the mixture to a boil.

Once boiling, reduce the heat to maintain a gentle simmer.

Cover the pot and let it simmer for 30 to 35 minutes, or until the cabbage, potatoes, and carrots are tender.

This cooking method allows the flavors to meld together while softening the vegetables.

Step 5: Final Touch and Serve

After simmering, remove and discard the bay leaves.

Taste to adjust seasoning if needed.

Ladle the soup into bowls and, if desired, sprinkle with chopped fresh parsley for a burst of color and freshness.

Serve hot and enjoy!