Go Back
–+ servings

Corned Beef and Cabbage Soup

Please rate us
A comforting soup that transforms leftover corned beef into a savory, veggie-filled dish perfect for chilly nights.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Irish
Calories: 270
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups corned beef, chopped Use leftover corned beef for added flavor.
  • 4 cups beef broth Can use low-sodium beef broth for a lighter soup.
  • 2 cups cabbage, chopped
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 medium potatoes, diced
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • Salt and pepper, to taste If corned beef is very salty, use low-sodium broth and taste before adding extra salt.
  • 1 tablespoon olive oil For sautéing the vegetables.

Method
 

Preparation
  1. Dice onion, carrots, and potatoes; chop cabbage and corned beef; mince garlic.
Sautéing
  1. Heat 1 tablespoon olive oil in a large pot over medium heat.
  2. Sauté onion and carrots for 5 minutes, until softened and translucent.
  3. Add garlic and thyme; cook 30–45 seconds until fragrant.
Simmering
  1. Add diced potatoes and pour in 4 cups beef broth. Bring to a gentle boil.
  2. Lower heat to a simmer and cook 12–15 minutes, or until potatoes are almost tender.
  3. Stir in chopped cabbage; simmer 5 minutes until cabbage is wilted but still bright.
  4. Add chopped corned beef and simmer 3–5 minutes more to heat through.
Serving
  1. Taste and season with salt and pepper as needed; ladle into bowls and serve hot.

Nutrition

Serving: 1gCalories: 270kcalCarbohydrates: 30gProtein: 20gFat: 8gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 2g

Notes

Serve with crusty bread or buttered rye for soaking up broth. Top with a dollop of whole-grain mustard or sprinkle of chopped parsley for freshness. Refrigerate for up to 3–4 days, or freeze for up to 2 months.
Tried this recipe?Let us know how it was!