Corned Beef Cabbage Soup (Printable Version)

A filling mix of corned beef, tender potatoes, and sweet cabbage in a rich broth.

# What You'll Need:

→ Meats

01 - 12 oz cooked corned beef, diced or shredded

→ Vegetables

02 - 1 large yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 3 celery stalks, sliced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 1/2 medium green cabbage, cored and chopped (about 5 cups)
07 - 3 cloves garlic, minced

→ Broth & Liquids

08 - 8 cups low-sodium beef broth (gluten-free if needed)
09 - 1 cup water
10 - 1 tbsp tomato paste

→ Seasonings

11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1/2 tsp black pepper
14 - Salt, to taste

→ Optional Garnish

15 - 2 tbsp fresh parsley, chopped

# Step-by-Step:

01 - Heat a splash of oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes until vegetables are softened and fragrant.
02 - Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the garlic becomes fragrant and the tomato paste is well incorporated.
03 - Add the diced potatoes, chopped cabbage, bay leaves, dried thyme, and black pepper to the pot. Stir well to combine all ingredients.
04 - Pour in the beef broth and water. Increase heat to bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 20 minutes, or until the potatoes are just tender when pierced with a fork.
05 - Stir in the diced or shredded cooked corned beef. Continue simmering for an additional 10 to 15 minutes, allowing the beef to heat through and the flavors to meld together.
06 - Taste the broth and adjust seasoning with salt as needed. Remove and discard the bay leaves before serving.
07 - Ladle the hot soup into individual bowls and garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • Uses up leftover corned beef like a genius kitchen hack
  • Ready in just over an hour but tastes like it simmered all day
  • The broth alone is worth making—rich, beefy, and incredibly comforting
02 -
  • Dont skip the tomato paste—it completely transforms the broth from simple to spectacular
  • Wait to add corned beef until the end, otherwise it can become tough and rubbery
  • The soup actually tastes better the next day, so consider making it ahead
03 -
  • Cut your potatoes and cabbage into similar sized pieces for even cooking
  • If the broth tastes too salty, add a peeled potato during the last 10 minutes—it absorbs excess salt

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