Corned Beef and Cabbage Soup
This Corned Beef and Cabbage Soup is a warm, hearty dish filled with tender beef, soft potatoes, and flavorful vegetables simmered in a rich broth. It’s a simple one-pot recipe that delivers deep, comforting flavor and makes a satisfying meal for any day of the week.
Prep Time15 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Servings: 6
- 1 tablespoon oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic chopped
- 4 cups chicken broth or beef or ham broth
- 1 pound corned beef diced (with pickling juices)
- 2 potatoes peeled and diced
- 2 cups cabbage shredded
- Salt and black pepper to taste
Heat the oil in a large pot over medium-high heat.
Add the diced onion, carrots, and celery. Cook for 3–5 minutes until the vegetables begin to soften.
Stir in the garlic and cook for about 1 minute until fragrant.
Pour in the broth and add the diced corned beef along with its pickling juices.
Add the potatoes and shredded cabbage, then stir to combine.
Bring the soup to a boil, then reduce the heat to low.
Cover and let it simmer for 1 to 2 hours, or until the beef is tender and the flavors are well developed.
Taste and adjust seasoning with salt and pepper as needed.
Serve warm in bowls, making sure each serving has a mix of beef and vegetables.
Cut the vegetables into similar sizes for even cooking.
Let the soup simmer gently rather than boiling hard to keep the meat tender.
If using leftover cooked corned beef, reduce the cooking time significantly.
Taste before adding salt, as corned beef can already be quite salty.
Add a splash of vinegar or a squeeze of lemon at the end for brightness if desired.
Store leftovers in the refrigerator for up to 4 days. The flavor improves over time.
Serve with crusty bread for a more complete meal.