If you’ve ever wondered how to transform your leftover corned beef into something cozy and soul-satisfying, this Corned Beef and Cabbage Soup Recipe is just what you need. Bursting with tender vegetables, savory broth, and that classic Irish-American charm, this soup feels like a warm hug on a chilly day. It’s a wonderful way to enjoy all the flavors of corned beef and cabbage in a comforting bowl that’s both hearty and healthy. I can’t wait to share this recipe with you because it’s easy to make, packs incredible flavor, and is perfect for any day you want a little extra comfort in your meal.
Ingredients You’ll Need
The magic of this Corned Beef and Cabbage Soup Recipe starts with a handful of simple ingredients, each playing its part to build layers of flavor, texture, and vibrant color. Every vegetable and seasoning adds a distinct note that balances perfectly with the tender corned beef and rich broth.
- 1 tablespoon olive oil: Used to sauté the vegetables gently, adding a subtle richness to the base.
- 1 medium onion, diced: Brings sweetness and depth to the soup as it softens.
- 2 garlic cloves, minced: Adds a warm, aromatic punch that wakes up the taste buds.
- 3 carrots, sliced: Contribute natural sweetness and a lovely pop of orange color.
- 2 celery stalks, sliced: Provide a fresh, slightly crisp contrast and complexity.
- 4 cups green cabbage, chopped: The star veggie, giving the soup its classic corned beef and cabbage vibe and satisfying texture.
- 3 cups cooked corned beef, chopped or shredded: The hearty protein that makes this soup a meal on its own.
- 6 cups beef broth: The flavorful liquid base that ties all ingredients together beautifully.
- 2 cups water: Helps adjust the soup’s consistency for just the right balance.
- 1 large potato, diced: Adds creaminess and a comforting bite as it cooks down.
- 1 teaspoon dried thyme: A subtle herbaceous note that brightens the soup.
- 1 teaspoon ground mustard: Lends a gentle tang and spice, enhancing the overall flavor.
- Salt and black pepper to taste: Essential seasonings to bring everything into harmony.
- 1 tablespoon fresh parsley, chopped (for garnish): Adds a fresh pop of green and a hint of brightness when serving.
How to Make Corned Beef and Cabbage Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion, carrots, and celery. Let them cook for about 5 minutes until they soften and release their lovely aromas. This step is crucial because it builds a flavorful foundation for the soup. Stir in the minced garlic and cook for an extra 30 seconds to infuse the oil without burning the garlic’s delicate taste.
Step 2: Add the Main Ingredients
Now comes the fun part—adding the chopped cabbage, tender corned beef, beef broth, water, and diced potato. Sprinkle in the dried thyme and ground mustard, followed by salt and black pepper to taste. Stir everything well so that all the ingredients start mingling. This combination is what makes the Corned Beef and Cabbage Soup Recipe so wonderfully balanced in flavor and texture.
Step 3: Simmer to Perfection
Bring the soup up to a gentle boil, then lower the heat to maintain a calm simmer. Let it cook uncovered for 25 to 30 minutes. During this time, the vegetables will soften to just the right tenderness, and the flavors will meld into something miraculous. The aroma filling your kitchen will practically invite everyone to come and eat!
Step 4: Final Touches
Give the soup a taste and adjust seasonings if needed—sometimes a pinch more salt or pepper can make all the difference. Once you’re happy with the flavor, it’s ready to be ladled into bowls and garnished with fresh chopped parsley for a lovely finishing touch.
How to Serve Corned Beef and Cabbage Soup Recipe
Garnishes
While the soup is delightful all on its own, a sprinkle of fresh parsley adds freshness and color that lifts the presentation. If you’re feeling adventurous, a dash of cracked black pepper or a squeeze of lemon juice can add a nice brightness as well.
Side Dishes
To round out the meal, serve your soup with crusty bread or warm soda bread. The bread is perfect for dipping and soaking up that scrumptious broth. A simple side salad with a light vinaigrette can also complement the hearty soup beautifully.
Creative Ways to Present
For a fun twist, serve the soup in rustic bread bowls or alongside Irish colcannon (mashed potatoes with cabbage and leeks). You could even garnish with a sprinkle of shredded cheddar or a dollop of sour cream for extra indulgence. These small touches make the soup feel special and perfect for entertaining or cozy family dinners.
Make Ahead and Storage
Storing Leftovers
Leftover Corned Beef and Cabbage Soup tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the fridge for up to 3 days, ensuring it stays fresh and ready for an easy reheat.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When you want a quick meal, just thaw it overnight in the fridge and reheat gently on the stove or in the microwave.
Reheating
To reheat, warm the soup over medium-low heat, stirring occasionally until heated through. If the soup seems too thick after storage, add a splash of beef broth or water to bring it back to the perfect consistency.
FAQs
Can I use fresh corned beef for the soup?
While this recipe shines with cooked or leftover corned beef, you can use fresh corned beef if you simmer it first until tender. That way, the meat will be flavorful and tender when added to the soup.
Is this soup gluten-free?
Yes! The Corned Beef and Cabbage Soup Recipe is naturally gluten-free, making it a safe and delicious option for those with gluten sensitivities.
Can I add other vegetables?
Absolutely! Feel free to include parsnips, turnips, or even kale for added texture and nutrition. Just keep in mind to adjust the cooking time so all veggies are tender.
What can I use if I don’t have ground mustard?
If ground mustard is unavailable, a small amount of Dijon mustard or mustard powder works well as a substitute to maintain that subtle tang and warmth in the soup.
Can I make this soup in a slow cooker?
Yes! After sautéing the vegetables, transfer them and the rest of the ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender and flavors meld beautifully.
Final Thoughts
This Corned Beef and Cabbage Soup Recipe is one of those dishes that feels like a treasured family secret, perfect for every season but especially comforting on chilly days. It’s a delicious, hearty way to celebrate simple ingredients and leftover corned beef. I hope you give it a try soon and enjoy every soothing, flavorful spoonful as much as I do.
Print
Corned Beef and Cabbage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Irish-American
- Diet: Gluten Free
Description
A hearty and comforting Corned Beef and Cabbage Soup that’s perfect for using up leftover corned beef. This Irish-American classic combines tender vegetables and savory beef broth, simmered to meld all the flavors together, resulting in a warm, filling meal ideal for chilly days.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 4 cups green cabbage, chopped
- 3 cups cooked corned beef, chopped or shredded
- 6 cups beef broth
- 2 cups water
- 1 large potato, diced
- 1 teaspoon dried thyme
- 1 teaspoon ground mustard
- Salt and black pepper to taste
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma, making sure it does not brown or burn.
- Combine main ingredients: Add the chopped green cabbage, cooked corned beef, beef broth, water, diced potato, dried thyme, ground mustard, and salt and black pepper. Stir everything together to fully combine.
- Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 25 to 30 minutes, or until the vegetables are tender and all the flavors have blended beautifully.
- Final seasoning and garnish: Taste the soup and adjust the seasoning as needed with more salt or pepper. Ladle the soup into bowls and garnish each serving with freshly chopped parsley for a burst of color and freshness before serving.
Notes
- This recipe is an excellent way to use up leftover corned beef, turning it into a delicious new meal.
- For deeper flavor, consider adding some of the cooking liquid from your corned beef if you have it available.
- Serve the soup hot with crusty bread to make it even more satisfying and hearty.
- The soup is naturally gluten-free, but always verify broth ingredients if avoiding gluten strictly.
