Go Back
–+ servings
Bowl of corned beef and cabbage soup garnished with fresh parsley

Corned Beef and Cabbage Soup

Please rate us
A cozy, savory soup that utilizes leftover corned beef, packed with tender cabbage, carrots, and potatoes for a comforting, budget-friendly dish.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb corned beef, cooked and diced Use leftover corned beef for best flavor.
  • 4 cups beef broth Ensure the broth is gluten-free if needed.
  • 2 cups cabbage, chopped
  • 3 medium carrots, sliced
  • 3 medium potatoes, diced Can mash some for a thicker broth.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp thyme
  • to taste Salt and pepper
  • 1 tbsp olive oil For sautéing.

Method
 

Preparation
  1. Heat 1 tbsp olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until translucent, about 4–5 minutes.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Stir in diced potatoes and sliced carrots. Cook, stirring occasionally, for 3–4 minutes to coat them in oil and lightly brown.
Cooking
  1. Pour in 4 cups beef broth and bring the pot to a simmer.
  2. Scrape any browned bits from the bottom for extra flavor.
  3. Simmer until potatoes and carrots are almost tender, about 10–12 minutes.
  4. Add chopped cabbage and diced corned beef. Continue to simmer 5–7 minutes until cabbage is softened and beef is heated through.
  5. Stir in 1 tsp thyme, then season with salt and freshly ground black pepper to taste.
  6. If you want a thicker broth, mash a cup of the potatoes against the side of the pot and stir.
Serving
  1. Serve hot, garnished with freshly chopped parsley or a grind of black pepper.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 5gSugar: 3g

Notes

For storage, cool the soup to room temperature within two hours, transfer to airtight containers, and refrigerate for up to 3–4 days. Freeze in airtight containers for up to 3 months. Always heat to at least 165°F (74°C) before serving.
Tried this recipe?Let us know how it was!