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Corned Beef and Cabbage Soup

Cozy Up with Hearty Corned Beef and Cabbage Soup

Every spoonful of this Hearty Corned Beef and Cabbage Soup is a comforting experience that blends traditional Irish flavors seamlessly.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Irish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Feel free to use butter or omit for a lighter version.
  • 2 tablespoons butter Enhances flavor.
  • 1 cup diced yellow onion Or shallots/leeks as alternatives.
  • 1 cup diced celery Or extra onion if out of celery.
  • 2 cups chopped carrots Parsnips make a good substitute.
  • 1 teaspoon minced garlic Garlic powder can substitute fresh.
  • 0.5 to 1 teaspoon caraway seeds Fennel seeds are an alternative.
For the Soup Ingredients
  • 8 cups low-sodium beef broth Homemade or store-bought options work.
  • 2 cups chopped fully-cooked corned beef Can swap with shredded chicken or vegetarian protein.
  • 3 cups chopped green cabbage Savoy cabbage or Brussels sprouts can be used.
  • 2 cups chopped baby red and gold potatoes Regular or sweet potatoes work too.
  • 2 bay leaves Remove before serving.
  • 0.5 teaspoon salt Adjust if using low-sodium broth.
  • 0.5 teaspoon freshly ground black pepper White pepper can be a milder swap.
For Garnish
  • 0.25 cup chopped fresh Italian parsley Dried parsley can also work.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Corned Beef and Cabbage Soup
  1. In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Once melted, add 1 cup of diced yellow onion, 1 cup of diced celery, and 2 cups of chopped carrots. Cook for 5-7 minutes until softened. Add 1 teaspoon of minced garlic and ½ to 1 teaspoon of caraway seeds; cook for an additional minute until fragrant.
  2. Pour in 8 cups of low-sodium beef broth and stir well. Then, add 2 cups of chopped fully-cooked corned beef, 3 cups of chopped green cabbage, and 2 cups of chopped baby red and gold potatoes. Toss in 2 bay leaves and stir well.
  3. Increase the heat to bring the mixture to a boil. Once boiling, reduce heat to low and cover. Allow the soup to simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender.
  4. After simmering, remove the bay leaves. Taste and season with ½ teaspoon of salt and ½ teaspoon of freshly ground black pepper as needed. Serve hot in bowls, garnishing each with chopped Italian parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 450mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 200IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

Refrigerating the soup overnight enhances flavors. Freeze leftovers for up to 2-3 months. Adjust salt carefully if using low-sodium broth.

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