Corned Beef Cabbage Soup (Printable)

Comforting soup with tender corned beef, cabbage, potatoes, and carrots in a rich broth.

# What You'll Need:

→ Meats

01 - 1 lb cooked corned beef, diced or shredded

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 3 medium carrots, peeled and sliced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 1 small green cabbage, cored and chopped (about 6 cups)
07 - 2 celery stalks, diced

→ Broth & Liquids

08 - 6 cups low-sodium beef broth
09 - 2 cups water

→ Herbs & Seasonings

10 - 1 bay leaf
11 - 1/2 tsp dried thyme
12 - 1/2 tsp black pepper
13 - Salt, to taste
14 - 2 tbsp chopped fresh parsley (plus more for garnish)

→ Optional

15 - 1 tbsp Dijon mustard (stirred in at the end, optional)

# How To Make It:

01 - In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the onion and celery; sauté for 4 minutes until softened. Add the garlic and cook for 1 minute more.
02 - Add carrots and potatoes; stir to coat with the aromatics for another 2 minutes.
03 - Pour in the beef broth and water. Add the bay leaf, thyme, and black pepper. Bring to a boil, then reduce heat to a gentle simmer.
04 - Cover and simmer for 20 minutes, until potatoes are just tender.
05 - Stir in the cabbage and continue to cook uncovered for 15–20 minutes, until the cabbage is wilted and tender.
06 - Add the diced or shredded corned beef. Simmer for 10 minutes to heat through and allow flavors to meld.
07 - Taste and adjust seasoning with salt as needed. Remove bay leaf. If desired, stir in Dijon mustard for a tangy touch.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Suggestions:

01 -
  • It transforms leftovers into something completely new and exciting
  • The broth develops incredible depth from the corned beef's spices
  • Everything cooks in one pot, leaving you with minimal cleanup
02 -
  • Corned beef varies wildly in saltiness, so always taste before adding any salt
  • The cabbage should be tender but not mushy, with a slight bite remaining
  • This soup actually tastes better the next day as flavors continue to develop
03 -
  • Cut all vegetables into similar sizes so they cook evenly and no single ingredient overpowers another
  • If your corned beef has a spice packet, add those spices to the broth for extra flavor
  • For a lighter version, use Yukon Gold potatoes and skip any bread on the side

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