Corned Beef and Cabbage Soup Recipe

Corned Beef and Cabbage Soup is the ultimate comfort food, especially on chilly days or during celebrations like St. Patrick’s Day. This flavorful soup combines tender corned beef, earthy cabbage, sweet carrots, and hearty potatoes, all simmered in a savory broth. It’s easy to make, uses simple ingredients, and is perfect for feeding a crowd or enjoying leftovers the next day. Here’s how to make this delicious, one-pot meal step by step.

Ingredients:

To prepare this traditional favorite, gather:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 4 cups green cabbage, chopped
• 3 medium Yukon Gold or red potatoes, cubed
• 1 lb cooked corned beef, shredded or cubed
• 8 cups beef broth (low sodium)
• 1 cup water (optional, to thin soup if needed)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: crusty bread for serving

Step-by-Step Instructions:

Step 1: Prep Ingredients

• Chop the onion, celery, carrots, cabbage, and potatoes into bite-sized pieces.
• Shred or cube the cooked corned beef. If you’re starting with raw corned beef, cook it first according to package directions, then shred.

Step 2: Sauté the Aromatics

• In a large soup pot or Dutch oven, heat olive oil over medium heat.
• Add the diced onion and sauté for 3–4 minutes until softened.
• Stir in minced garlic, cooking for another 30 seconds until fragrant.

Step 3: Add Vegetables

• Add the carrots, celery, cabbage, and potatoes to the pot. Stir everything to combine.

Step 4: Build the Broth

• Pour in the beef broth, ensuring the vegetables are fully submerged. Add water if needed to thin the soup slightly.
• Stir in dried thyme and add the bay leaf.

Step 5: Simmer

• Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20–25 minutes, or until the potatoes are fork-tender.

Step 6: Add the Corned Beef

• Stir the shredded or cubed corned beef into the pot. Let it heat through for about 5–7 minutes.

Step 7: Taste and Adjust

• Taste the soup and adjust the seasoning with salt and pepper as needed. Corned beef is naturally salty, so start with less salt and add more only if required.

Step 8: Serve and Garnish

• Ladle the soup into bowls and garnish with fresh parsley. Serve hot with a side of crusty bread or Irish soda bread.

Serving and Storage Tips

Serving Suggestions:

• Pair with warm, crusty bread or buttery dinner rolls for a filling meal.
• A dollop of sour cream on top adds a creamy tang.

Storage Tips:

• Refrigerate leftovers in an airtight container for up to 4 days. The flavors improve as it sits!
• Freeze portions of the soup (without the potatoes, as they can become grainy) for up to 3 months. Reheat on the stovetop, adding fresh potatoes when warming.

Helpful Notes

1. Corned Beef Options: If you don’t have cooked corned beef, you can use deli corned beef (cut thick) or canned corned beef as a last resort.
2. Vegetable Variations: Add leeks, parsnips, or turnips for extra depth of flavor.
3. Broth Substitute: Chicken or vegetable broth can be used in place of beef broth for a lighter version.
4. Thickness: For a thicker soup, mash a few of the potatoes in the pot or add 1 tablespoon of flour when sautéing the onions.

Tips from Well-Known Chefs

• Chef Ina Garten: Always use low-sodium broth to control the salt levels, especially when working with salty meats like corned beef.
• Chef Gordon Ramsay: Layer your seasoning. Add a touch of salt and pepper when sautéing the onions and more at the end, so each ingredient is properly seasoned.
• Chef Jamie Oliver: Add a splash of apple cider vinegar or Dijon mustard to brighten the soup and balance the richness.

Frequently Asked Questions (FAQs)

1. Can I use raw corned beef instead of cooked?
Yes! Simmer the raw corned beef in water or broth for 2–3 hours until tender, then shred and use it in the soup.

2. Can I make this in a slow cooker?
Definitely. Add all ingredients except the corned beef and cook on low for 6–8 hours. Stir in the corned beef during the last 30 minutes.

3. How do I make this soup gluten-free?
Ensure your broth is gluten-free, and skip any flour or thickeners. The recipe is naturally gluten-free otherwise.

4. Can I make it vegetarian?
Yes! Substitute the corned beef with beans (like cannellini or chickpeas), use vegetable broth, and add more hearty vegetables.

5. Can I use purple cabbage?
Sure, but note that it may turn the soup a slight purple hue. The flavor will remain delicious!

6. How do I reduce the saltiness of the soup?
Use low-sodium broth and rinse the corned beef if it’s very salty. Add a peeled raw potato to the soup while it cooks to absorb excess salt, then discard it.

7. What type of potatoes work best?
Yukon Gold or red potatoes hold their shape well and add a buttery texture. Russets can be used but may break down more.

8. Can I add noodles or grains?
Yes! Barley, farro, or even egg noodles make a great addition for a heartier soup.

9. Is this soup good for meal prep?
Absolutely. It reheats beautifully and tastes even better the next day. Store in individual portions for quick lunches or dinners.

10. Can I spice it up?
If you like a little heat, add a pinch of red pepper flakes or diced jalapeño.