Corned Beef and Cabbage Soup

Introduction

Corned Beef and Cabbage Soup is a hearty, comforting soup made with tender chunks of corned beef, cabbage, potatoes, and carrots simmered in a flavorful broth. It’s a perfect way to enjoy classic corned beef flavors in an easy, cozy soup.

Ingredients

• 1½ lbs corned beef, chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups green cabbage, chopped
• 3 medium potatoes, peeled and diced
• 3 carrots, sliced
• 6 cups beef broth
• 1 bay leaf
• ½ teaspoon black pepper
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic; sauté until softened and fragrant.
3. Stir in corned beef and cook for 2–3 minutes.
4. Add cabbage, potatoes, and carrots to the pot.
5. Pour in beef broth and add the bay leaf and black pepper.
6. Bring to a boil, then reduce heat and simmer until vegetables are tender.
7. Taste and adjust seasoning with salt if needed.
8. Remove bay leaf, garnish with parsley, and serve hot.

Tips

• Use leftover corned beef for quick preparation.
• Add a pinch of thyme or mustard seed for extra depth.
• Slice vegetables evenly for consistent cooking.

FAQs

Can I use leftover corned beef?
Yes, this soup is perfect for leftover corned beef.

Can I freeze this soup?
Yes, freeze for up to 2 months in freezer-safe containers.

Is this soup salty?
Corned beef can be salty, so taste before adding extra salt.

Can I add more vegetables?
Absolutely—celery or turnips work well.

Is this soup gluten-free?
Yes, as long as the broth is gluten-free.