Hearty Corned Beef Vegetable Soup

Growing up, corned beef only made an appearance at our house on St. Patrick’s Day. Mom would cook it with cabbage, and that was that. Any leftovers went straight into sandwiches the next day.

It wasn’t until I started experimenting in my own kitchen that I discovered how good leftover corned beef could be in soup. Now, whenever I make corned beef, I actually buy a bigger piece than I need, knowing that the extras will become this comforting soup. It’s become my favorite way to stretch those leftovers into a completely new meal.

What Kind of Corned Beef Should I Use?

For soup, corned beef silverside is your best bet – it’s the most common cut you’ll find at the grocery store and works perfectly in this recipe. You can use either pre-cooked or uncooked corned beef, though uncooked will need more time to become tender in your soup. If you’re buying from the deli counter, ask for thick-cut pieces rather than thin slices, as they’ll hold up better during cooking and won’t shred apart too quickly. When shopping, look for meat that has a nice pink color and feels firm to the touch – avoid any packages that have excess liquid or seem slimy.

Options for Substitutions

This soup recipe is pretty adaptable and here’s what you can switch up if needed:

• Corned beef silverside: This is the star of the show, but if you have leftover cooked corned beef, that works great too. In a pinch, you could use regular beef brisket, though you’ll need to add extra salt to make up for the missing brine flavor.
• Leek: No leeks? Simply swap in a medium yellow onion or 2-3 green onions. If using regular onion, cook it a bit longer to develop the sweet flavor.
• Cabbage: Any type of cabbage works here – green, savoy, or even Napa cabbage. Just keep in mind that Napa cabbage cooks faster, so add it later in the cooking process.
• Potatoes: You can use any potato variety – russet, red, or yellow potatoes all work well. Just cut them into similar-sized pieces so they cook evenly.
• Parsley: Fresh dill or chives make good alternatives if you’re out of parsley. Dried parsley works too – just use 1 tablespoon instead of 1/4 cup.
• Olive oil: Any neutral cooking oil like vegetable or canola oil will work just fine here.

Watch Out for These Mistakes While Cooking

The biggest challenge when making corned beef soup is rushing the cooking process – this tough cut needs time to become tender, so plan for at least 2-3 hours of simmering to break down the connective tissues.

A common mistake is adding all vegetables at once, which leads to mushy carrots and potatoes – instead, add the corned beef first, then the carrots about an hour before serving, and finally the potatoes and cabbage in the last 20-30 minutes to maintain their texture.

When working with leeks, make sure to clean them thoroughly between the layers where dirt often hides, and don’t skip the step of skimming off the foam that forms on top of your soup during the first 30 minutes of cooking – this helps achieve a clearer, more flavorful broth.

For the best results, let your soup rest for 10-15 minutes before serving, which allows the flavors to settle and makes it easier to remove any excess fat that rises to the surface.

What to Serve With Corned Beef Soup?

This hearty corned beef soup is practically a meal in itself, but a few simple sides can make it even better! A slice of fresh Irish soda bread or warm rye bread is perfect for soaking up all that tasty broth. If you’re feeding a bigger crowd, I like to put together a plate of sharp cheddar cheese, butter, and some grainy mustard that people can spread on their bread. For something green on the side, a simple mixed green salad dressed with just olive oil and lemon juice helps balance out the richness of the soup. Keep it simple – this soup is already packed with good stuff!

Storage Instructions

Keep: This hearty corned beef soup will stay good in the fridge for 3-4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything mingles together! Just remember to let it cool completely before putting it away.

Freeze: Want to save some for later? This soup freezes really well for up to 3 months. Just pour it into freezer-safe containers or bags, leaving a bit of space at the top since liquids expand when frozen. The potatoes might be a tiny bit softer after freezing, but they’ll still taste great!

Warm Up: When you’re ready to enjoy your leftover soup, just heat it up slowly on the stovetop over medium heat, stirring occasionally. If it’s frozen, thaw it overnight in the fridge first. Add a splash of water or broth if it seems too thick, and throw in some fresh parsley right before serving to brighten it up.

Preparation Time	10-15 minutes
Cooking Time	210-225 minutes
Total Time	220-240 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1400-1600
• Protein: 100-120 g
• Fat: 60-70 g
• Carbohydrates: 150-170 g

Ingredients

• 2 teaspoons olive oil
• 1 leek, sliced (whites and light greens only)
• 2 garlic cloves, minced
• 2 carrots, diced
• 600 g corned beef silverside
• 1/4 cup parsley, chopped, plus more for topping
• 1/2 cabbage, cored and cut into pieces
• 2 large potatoes, peeled and diced
• Salt and pepper, to taste

Step 1: Sauté the Vegetables

In a large pot, heat 2 teaspoons of olive oil over medium-low heat.

Add 1 chopped leek and sauté until it becomes soft, which should take about 4-5 minutes.

Then, add 2 chopped cloves of garlic and 2 chopped carrots; continue to sauté for an additional 2-3 minutes, letting the flavors meld together.

Step 2: Add Beef and Initial Ingredients

Next, add 600 grams of fresh corned beef silverside to the pot along with 1/4 cup of chopped parsley and 6 cups of water.

Cover the pot and bring the mixture to a boil.

This will begin the process of cooking the meat and developing the soup’s rich flavors.

Step 3: Simmer the Meat

Once the mixture is boiling, reduce the heat to low and let it simmer, covered, for 3 hours.

During this time, the meat will become tender and the flavors will deepen.

Ensure the pot remains covered to preserve the moisture and heat.

Step 4: Shred the Beef

After 3 hours, remove the corned beef from the pot and place it on a cutting board.

Use a fork to shred the meat into bite-sized pieces.

This step will make the beef easier to incorporate back into the soup and easier to eat.

Step 5: Add Vegetables and Season

Return the shredded corned beef to the pot.

Add 1/2 chopped cabbage and 2 peeled and cubed large potatoes.

Stir to combine all ingredients.

Season with salt and pepper to taste, enhancing the flavors to suit your preferences.

Step 6: Cook and Serve

Continue to cook the soup until the potatoes and cabbage are tender, which should take about 45 more minutes.

Once ready, serve the soup hot, garnished with extra parsley for added freshness and color.

Enjoy your hearty and flavorful corned beef soup!