Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup is a hearty and flavorful one-pot meal made with tender corned beef, crisp cabbage, carrots, potatoes, and aromatic seasonings in a rich beef broth. This easy-to-make soup is perfect for St. Patrick’s Day, weeknight dinners, or meal prep, offering a comforting blend of protein and vegetables in every bowl. Packed with traditional Irish flavors, it’s a warming and filling soup that the whole family will love.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cups chopped carrots (3–4 medium carrots)
• 1 cup diced yellow onion
• 1 cup diced celery (3 ribs)
• ¼ cup chopped fresh Italian parsley
• 1 teaspoon minced garlic
• ½ to 1 teaspoon caraway seeds, to taste
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 8 cups low-sodium beef broth
• 2 cups chopped fully-cooked corned beef
• 3 cups chopped green cabbage
• 2 cups chopped baby red and gold potatoes (about 1 pound)
• 2 bay leaves

---

Instructions

1. Cook the Aromatics

1. Heat olive oil and butter in a large Dutch oven or soup pot over medium-high heat.
2. Add chopped carrots, onion, and celery. Cook, stirring occasionally, for 6–8 minutes, until the vegetables are tender.

2. Add Seasonings

1. Stir in parsley, garlic, caraway seeds, salt, and black pepper.
2. Cook for 1–2 minutes until the mixture is fragrant.

3. Build the Soup

1. Add beef broth, chopped corned beef, cabbage, potatoes, and bay leaves to the pot.
2. Increase heat to high and bring the soup to a boil.
3. Reduce heat to medium-low, cover, and simmer for 30 minutes, or until the carrots and potatoes are tender.

4. Serve

• Remove and discard the bay leaves.
• Ladle the soup into bowls and serve warm.

---

Why You’ll Love This Recipe

• Hearty and comforting: Perfect for cool evenings or St. Patrick’s Day celebrations.
• Full of flavor: Caraway seeds, parsley, and corned beef create a rich, savory taste.
• One-pot meal: Combines protein, vegetables, and potatoes for a filling soup.
• Easy to prepare: Minimal prep and simple steps make this a weeknight-friendly recipe.

---

Tips

• Use leftover corned beef to make the soup quicker and more flavorful.
• Chop vegetables uniformly for even cooking.
• Adjust caraway seeds to your taste—start small if you prefer a milder flavor.
• Simmer gently to avoid overcooking the cabbage, which can become mushy.

---

Variations and Substitutions

• Vegetables: Add parsnips, turnips, or leeks for extra depth.
• Broth: Substitute with chicken or vegetable broth for a lighter version.
• Potatoes: Use Yukon Gold or sweet potatoes instead of red and gold baby potatoes.
• Protein: Swap corned beef for cooked ham or roast beef if preferred.

---

FAQs

Q: Can I make this soup ahead of time?
A: Yes! The flavors actually improve if refrigerated overnight. Reheat gently on the stove.

Q: Can I freeze this soup?
A: Absolutely. Cool completely, store in airtight containers, and freeze for up to 2–3 months.

Q: Is this soup low-sodium?
A: Using low-sodium beef broth allows you to control the salt, especially since corned beef is naturally salty.

---

Serving

• Serve hot with crusty bread or dinner rolls.
• Pair with a simple side salad for a complete meal.
• Garnish with extra parsley for a fresh, bright touch.

---

Suggestions

• Add a squeeze of fresh lemon juice just before serving for brightness.
• Sprinkle with shredded cheddar or Parmesan for an extra layer of flavor.
• Serve in individual bowls with a dollop of sour cream for a rich, creamy finish.