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
Scale
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.
