Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup is a comforting and hearty dish that combines the flavors of tender corned beef with nutritious vegetables in a flavorful broth. This soup is perfect for warming up on chilly days or for celebrating St. Patrick’s Day in style.

Why Make Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup is a delicious way to enjoy the classic flavors of corned beef and cabbage in a comforting soup format. It’s a great way to use up leftover corned beef from a traditional St. Patrick’s Day feast, or you can prepare it fresh for a satisfying meal any time of the year.

How to Make Corned Beef and Cabbage Soup

Let’s Get Cooking:

1. Heat the Oil: In a large pot, heat the oil over medium heat to create a flavorful base.
2. Sauté Vegetables: Add diced onion, carrots, and celery to the pot. Cook until the vegetables soften and the onion turns translucent, approximately 5-7 minutes.
3. Add Garlic: Stir in chopped garlic and cook for an additional minute until fragrant, being careful not to burn it.
4. Pour in the Broth: Slowly pour your chosen broth (chicken, beef, or ham) into the pot, scraping up any browned bits from the bottom for added flavor.
5. Simmer the Corned Beef: Add diced corned beef along with its pickling juices to the pot, infusing the broth with its spiced flavors.
6. Add Potatoes: Mix in diced potatoes. Bring the soup to a boil, then reduce the heat and simmer, uncovered, until the potatoes are tender, approximately 10-15 minutes.
7. Introduce Cabbage: Once the potatoes are nearly done, stir in shredded cabbage and let the soup simmer for another 5-10 minutes until the cabbage is soft and flavors meld together.
8. Season: Taste the soup and adjust seasoning with salt and pepper as needed, considering the saltiness from the corned beef.
9. Serve Warm: Ladle the soup into bowls and enjoy it hot. It can be served as a standalone meal or paired with crusty bread for dipping. Enjoy!

Serving Suggestions

Corned Beef and Cabbage Soup is delicious on its own, but you can also serve it with a side of crusty bread or Irish soda bread for a more substantial meal. A dollop of sour cream or a sprinkle of fresh parsley can add a touch of brightness to the soup.

Storage Info

Any leftover Corned Beef and Cabbage Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until heated through before serving.

Some Techniques or Tips

• If you don’t have leftover corned beef, you can use store-bought corned beef or even corned beef brisket for this recipe.
• Be sure to adjust the seasoning carefully, as the corned beef can be quite salty on its own.
• Feel free to customize the soup with additional vegetables or herbs, such as thyme or parsley, according to your taste preferences.

Variation

For a richer flavor, you can add a splash of Guinness or another dark beer to the soup along with the broth. Additionally, you can add diced tomatoes or tomato paste for a slightly tangy element.

FAQs about Corned Beef and Cabbage Soup

1. Can I use other types of meat instead of corned beef? While corned beef is traditional for this soup, you can certainly substitute it with other meats such as diced ham or cooked sausage. Just adjust the cooking time accordingly.
2. Can I make this soup in a slow cooker? Yes, you can easily adapt this recipe for a slow cooker. Simply follow the instructions up to step 4, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
3. Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then reheat gently on the stove or in the microwave.

Corned Beef and Cabbage Soup

Ingredients:

• 1 tablespoon oil: Used for sautéing the vegetables.
• 1 onion, diced: Provides a flavorful base for the soup.
• 2 carrots, diced: Contributes natural sweetness and color.
• 2 stalks celery, diced: Adds a subtle bitterness and crunch.
• 3 cloves garlic, chopped: Infuses aromatic depth into the soup.
• 4 cups chicken, beef, or ham broth: Choose according to your preference for the soup base.
• 1 pound raw corned beef in pickling juices, diced: The key ingredient, offering a salty and spiced flavor profile.
• 2 potatoes, peeled and diced: Adds heartiness and texture.
• 2 cups cabbage, shredded: Introduces a mild, peppery note.
• Salt and pepper to taste: For seasoning the soup.

Instructions:

Let’s Get Cooking:

1. Heat the Oil: In a large pot, heat the oil over medium heat to create a flavorful base.
2. Sauté Vegetables: Add diced onion, carrots, and celery to the pot. Cook until the vegetables soften and the onion turns translucent, approximately 5-7 minutes.
3. Add Garlic: Stir in chopped garlic and cook for an additional minute until fragrant, being careful not to burn it.
4. Pour in the Broth: Slowly pour your chosen broth (chicken, beef, or ham) into the pot, scraping up any browned bits from the bottom for added flavor.
5. Simmer the Corned Beef: Add diced corned beef along with its pickling juices to the pot, infusing the broth with its spiced flavors.
6. Add Potatoes: Mix in diced potatoes. Bring the soup to a boil, then reduce the heat and simmer, uncovered, until the potatoes are tender, approximately 10-15 minutes.
7. Introduce Cabbage: Once the potatoes are nearly done, stir in shredded cabbage and let the soup simmer for another 5-10 minutes until the cabbage is soft and flavors meld together.
8. Season: Taste the soup and adjust seasoning with salt and pepper as needed, considering the saltiness from the corned beef.
9. Serve Warm: Ladle the soup into bowls and enjoy it hot. It can be served as a standalone meal or paired with crusty bread for dipping. Enjoy!