Corned Beef Cabbage Soup (Printable Version)
Tender corned beef with cabbage and vegetables simmered in a rich, savory broth.
# What You'll Need:
→ Meats
01 - 1 lb cooked corned beef brisket, cut into 1/2-inch cubes
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 3 medium potatoes, peeled and diced
05 - 3 celery stalks, sliced
06 - 3 cups green cabbage, chopped
07 - 3 cloves garlic, minced
→ Broth & Liquids
08 - 8 cups low-sodium beef broth
09 - 1 cup water
→ Spices & Seasonings
10 - 2 bay leaves
11 - 1 tsp dried thyme
12 - 1/2 tsp ground black pepper
13 - Salt, to taste
→ Optional Garnish
14 - Fresh parsley, chopped
# Step-by-Step:
01 - Heat a splash of oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in potatoes, cabbage, bay leaves, dried thyme, black pepper, and a pinch of salt. Mix well to distribute seasonings evenly.
04 - Pour in beef broth and water. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes until potatoes begin to soften.
05 - Add cubed corned beef to the pot. Simmer for another 20-30 minutes, or until vegetables are completely tender and flavors have melded together.
06 - Taste soup and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
07 - Ladle hot soup into bowls and garnish with fresh chopped parsley, if desired.
# Expert Advice:
01 -
- It transforms leftover corned beef into something even better than the original meal
- The broth develops incredible depth from the cured beef, making every spoonful satisfying
02 -
- The corned beef will release salt as it simmers, so always taste before adding more salt at the end
- Overcooking the cabbage makes it disappear into the broth, so keep those pieces chunky and add them with the potatoes
03 -
- A crusty slice of Irish soda bread is non-negotiable for soaking up that incredible broth
- If the soup seems too thick after refrigerating, add a splash of water when reheating