Corned Beef Cabbage Soup (Printable Version)

A comforting blend of tender beef, cabbage, and potatoes simmered in a flavorful broth for cozy meals.

# What You'll Need:

→ Meats

01 - 1 lb cooked corned beef, cut into bite-sized cubes

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 3 celery stalks, sliced
05 - 4 medium Yukon Gold potatoes, peeled and diced
06 - 4 cups green cabbage, chopped
07 - 3 garlic cloves, minced

→ Broth & Seasonings

08 - 8 cups low-sodium beef broth
09 - 1 bay leaf
10 - 1 tsp dried thyme
11 - ½ tsp black pepper
12 - ½ tsp salt, or to taste

→ Optional Garnishes

13 - 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 onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the potatoes, cabbage, corned beef, beef broth, bay leaf, thyme, pepper, and salt. Stir well to combine all ingredients.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, or until vegetables are tender and flavors have melded.
05 - Remove the bay leaf. Taste and adjust seasoning as needed with additional salt and pepper.
06 - Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It transforms leftover corned beef into something completely new and wonderful
  • The broth becomes incredibly rich without needing any fancy techniques
  • Everything cooks in one pot, leaving you with minimal cleanup
02 -
  • The soup will taste even better the next day as the flavors continue to meld in the refrigerator
  • If the broth tastes too salty initially, add an extra peeled potato during simmering to absorb some of the salt
  • The cabbage reduces dramatically as it cooks, so don't be alarmed by how much volume you start with
03 -
  • Cut your potatoes and corned beef into similar sizes so each spoonful gets a perfect bite of everything
  • Start with less salt than you think you need, since the corned beef releases salt as it simmers

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