Give it up my sweet friend! You cannot resist the temptation of this recipe. I am here today to scream from the rooftops about my absolute, number one, soul-warming obsession: Corned Beef and Cabbage Soup.
This isn’t just a soup. It’s a hug in a bowl. It’s the glorious, genius way to use up every last bit of that St. Patrick’s Day feast.
Or, let’s be real, it’s the reason to buy a corned beef any day of the year. We’re taking that salty, spiced, fall-apart tender beef and swimming it in the most incredible, hearty broth with all the classic veggies.
It’s healthy, it’s low carb if you want it to be, and it is packed with flavor that will make you do a little happy dance. Come to Mama, you beautiful pot of goodness!
Recipe Overview
- Cuisine: Irish-American
- Category: Soup
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Servings: 6-8 hearty bowls
Do You Love This Recipe Too?
I need to confess something. I used to only make corned beef once a year. It felt like a whole production!
Then, one rainy March day, I stared at the leftovers in my fridge. I had a little beef, some cabbage, a few potatoes. I threw it all in a pot with some broth.
Corned Beef and Cabbage Soup Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Corned Beef and Cabbage Soup Recipe!
Friends, it was a revelation. The soup was BETTER than the original meal! The flavors melded into something magical. Now I plan for the soup. The big dinner is just a delightful step along the way.
I am officially, completely obsessed. And after you make it, you will be too.
My Shopping List for This Recipe
This soup is all about building deep, cozy flavors. Here’s what I always grab to make the magic happen.
The star is, of course, the corned beef. Don’t forget its little spice packet! After that, it’s all about the classic veggie team and a great broth.
Let’s Get Your Ingredients Ready
Okay, team! Let’s line everything up. This makes the cooking process so smooth and fun.
- 1 (3-4 pound) corned beef brisket, with its spice packet
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 8 cups low-sodium beef broth (trust me, low-sodium is key!)
- 4 cups water
- 1 pound baby potatoes, halved (Yukon Gold are my favorite)
- 4 large carrots, peeled and cut into chunks
- 1 small head green cabbage, cored and chopped into bite-sized pieces
- 2 bay leaves
- Fresh parsley, chopped (for serving)
- Salt and black pepper to taste
Bringing This Recipe to Life (Step-by-Step)
Here we go! Put on some fun music. This is where the kitchen magic happens. I’m walking you through every single step.
- Cook the corned beef first. Rinse your brisket and place it in a large soup pot or Dutch oven. Cover it with cold water by an inch. Throw in the spice packet from the corned beef.
- Bring it to a boil, then immediately reduce to a low simmer. Cover and let it cook for about 2.5 to 3 hours, until it’s fork-tender.
- Remove the beef to a cutting board. Pour the cooking liquid into a large bowl and set it aside. Don’t you dare throw it out! That’s liquid gold.
- Wipe out your now-empty pot. Add the olive oil and heat it over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
- Build your broth. Pour in the beef broth and 4 cups of water. Now, carefully add 4 cups of that reserved corned beef cooking liquid. Add the bay leaves.
- Bring this beautiful broth to a simmer. Add the potatoes and carrots. Let them cook for about 15-20 minutes, until they start to get tender.
- While the veggies cook, chop your corned beef! Discard any large fat pieces and cut the meat into hearty, bite-sized chunks.
- Add the chopped cabbage and the corned beef chunks to the pot. Simmer for another 15-20 minutes, until the cabbage is perfectly tender but still has a little bite.
- Taste it! This is the most important step. The broth is already flavorful, but now you’re in charge. Add black pepper. You likely won’t need salt, but you can add a pinch if you want.
- Fish out the bay leaves. Ladle that gorgeous soup into big bowls. Top with a shower of fresh parsley. You did it!
Fun Variations to Try Next Time
Once you master the classic, play around! This soup is your canvas.
Want it creamy? Stir in a 1/2 cup of heavy cream at the very end. It becomes unbelievably luxurious.
More veggie power? Toss in a chopped turnip or parsnip with the carrots. Or add a handful of frozen peas right before serving.
Spice it up! Add a pinch of red pepper flakes to the onions, or serve with a grainy mustard on the side for a tangy kick.
How to Store, Freeze, and Reheat
This soup gets better the next day! The flavors just keep growing.
Let it cool completely. Store it in airtight containers in the fridge for up to 4 days.
To freeze, portion it into freezer-safe bags or containers. It will keep for up to 3 months. Thaw overnight in the fridge.
Reheat gently on the stovetop over medium-low heat, stirring now and then. Add a splash of broth if it seems too thick.
NUTRITION INFORMATION
- Calories: ~380
- Carbohydrates: 22g
- Protein: 24g
- Fat: 22g
- Saturated Fat: 7g
- Fiber: 5g
- Sugar: 6g
- Sodium: 980mg
(*Approximate values per serving, based on 8 servings. Sodium will vary based on your corned beef and broth.)
A Quick Q&A on This Recipe
Can I make this in a slow cooker?
You bet! I do this all the time. Cook the corned beef as directed in step 1 on the stovetop. Then, add the shredded beef and all other ingredients (except parsley) to your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4. So easy!
What if I don’t have the spice packet?
No panic! Make your own mix. Use 1 tablespoon of pickling spice, or combine 1 tsp each of mustard seeds, coriander seeds, black peppercorns, and 2 bay leaves. It’ll be just as delicious.
Is it really low carb?
It can be! For a fantastic low-carb version, simply leave out the potatoes. The soup is still incredibly filling and flavorful with just the beef, cabbage, and carrots. You won’t miss them!
Look at what you’ve made! A pot full of comfort, tradition, and pure deliciousness. This soup is a celebration in a bowl, any day of the week.
It’s the perfect healthy, hearty vegetable soup that feels like a special treat. I am so excited for you to try it.
I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
