Corned Beef and Cabbage Soup Recipe

Give it up, my sweet friend! You cannot resist the call of this pot of pure, cozy magic. I am literally vibrating with excitement to share my ultimate Corned Beef and Cabbage Soup with you today.

This isn’t just any soup. This is a hug in a bowl. It’s the glorious, genius way to use up that leftover St. Paddy’s corned beef, or to make a whole new, incredible meal from scratch. Come to Mama, you beautiful, hearty broth!

We’re talking tender bites of salty, savory corned beef, sweet cabbage, and hearty veggies all swimming in the most flavorful broth you’ve ever sipped. It’s healthy, it’s low-carb friendly, and it will absolutely become your new obsession. Let’s do this!

Recipe Overview

• Cuisine: Irish-American
• Category: Soup
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 6 big, beautiful bowls

Do You Love This Recipe Too?

I have a full-blown love affair with this soup. It started years ago after St. Patrick’s Day. I stared at a container of leftover corned beef and thought, “There has to be more.”

One experimental pot later, and I was hooked. The way the broth soaks up all that spiced, beefy goodness? It’s a game-changer. Now I make it all year round, and my family cheers every single time.

My Shopping List for This Recipe

Grab your cart! This recipe is all about building deep, incredible flavor. The star is obviously the corned beef, but the supporting veggies are total rockstars.

You’ll want a nice piece of raw corned beef brisket with its spice packet. If you’re using leftovers, that’s perfect too! Then we load up on classic soup aromatics and those essential, hearty vegetables.

Let’s Get Your Ingredients Ready

Okay, team! Let’s line everything up. This “mise en place” makes the cooking process so smooth and fun. Trust me on this one.

• 1 (3-pound) raw corned beef brisket, with spice packet
• 1 tablespoon olive oil or butter
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 large carrots, peeled and sliced into coins
• 3 celery stalks, chopped
• 8 cups low-sodium beef broth (or water, but broth is better!)
• 1 small head of green cabbage (about 2 lbs), cored and chopped
• 1 pound Yukon Gold potatoes, diced (optional, omit for lower carb)
• 2 bay leaves
• Fresh parsley, chopped (for garnish)
• Salt and black pepper to taste

Bringing This Recipe to Life (Step-by-Step)

Here we go! The magic happens right here. Put on some fun music and let’s get cooking. Your kitchen is about to smell absolutely incredible.

1. If starting with raw brisket, place it in a large soup pot or Dutch oven. Cover it completely with cold water. Bring to a boil, then reduce heat and simmer for 50 minutes. This removes some excess salt. Drain and set the brisket aside. Discard that water.
2. In the same now-empty pot, heat the olive oil or butter over medium heat. Add the onion, carrots, and celery. Cook, stirring, for about 8 minutes until they start to soften and smell amazing.
3. Add the garlic and cook for 1 more minute, until fragrant.
4. Pour in the beef broth. Add the contents of the spice packet from the corned beef and the bay leaves. Give it a good stir.
5. Add the whole par-cooked brisket (or your chopped leftover corned beef) back to the pot. Bring the broth to a simmer.
6. Cover the pot and let it simmer gently for about 45 minutes. If using leftover meat, just simmer for 20 minutes to blend flavors.
7. Remove the brisket to a cutting board. Stir the chopped cabbage (and potatoes, if using) into the simmering broth.
8. While the cabbage cooks, chop the corned beef into bite-sized pieces. Once the cabbage is tender (about 15-20 minutes), return the beef to the pot.
9. Heat everything through for another 5 minutes. Taste the broth! This is the key moment. Add black pepper, but be careful with salt—the corned beef is already salty.
10. Fish out the bay leaves. Ladle the soup into bowls, garnish with fresh parsley, and prepare to be worshipped by everyone at your table.

Fun Variations to Try Next Time

Made it once? Amazing! Now let’s play. This soup is a fantastic canvas for your own brilliant ideas.

Try adding a splash of apple cider vinegar or a spoonful of whole grain mustard to the broth for a tangy kick. It brightens all the flavors so nicely!

For a richer soup, stir in a 1/2 cup of heavy cream or full-fat coconut milk at the very end. It becomes unbelievably luxurious.

Love spice? Add a pinch of red pepper flakes with the garlic or serve it with a side of creamy horseradish for dipping the beef. So good!

How to Store, Freeze, and Reheat

This soup gets even better the next day as the flavors marry. You’re going to want leftovers, I promise!

Let the soup cool completely. Store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat.

To freeze, portion the cooled soup into freezer-safe bags or containers. It will keep for up to 3 months. Thaw overnight in the fridge before reheating. The cabbage will be softer, but the flavor will still be spot-on.

NUTRITION INFORMATION

• Calories: ~320
• Protein: 22g
• Carbohydrates: 18g (lower without potatoes)
• Fiber: 5g
• Fat: 18g
• Note: Nutrition is estimated per serving and will vary based on your specific ingredients and portion size.

A Quick Q&A on This Recipe

Can I make this in a slow cooker?

You bet! After boiling the raw brisket, add everything (except the cabbage) to your slow cooker. Cook on LOW for 7-8 hours. Add the cabbage in the last hour of cooking. It’s the ultimate easy, hands-off meal.

What if I don’t have the spice packet?

No panic! Make your own blend. Use 1 tablespoon of pickling spice, or mix 1 tsp each of mustard seeds, coriander seeds, black peppercorns, and a bay leaf or two. It works like a charm.

Is it really low carb?

Without the potatoes, this soup is absolutely low-carb friendly! The carrots add a touch of natural sweetness, but the count stays nice and low. It’s a filling, satisfying meal that fits right into your plans.

Wow. Just wow. I get so happy thinking about you making this soup. It’s the definition of comfort food that also makes you feel great.

It’s perfect for a chilly night, a St. Patrick’s Day feast, or just because you deserve a fantastic, easy dinner. This pot of goodness is waiting for you.

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!