Corned Beef Cabbage Soup (Printable version)

A comforting blend of corned beef, cabbage, potatoes, and carrots in a flavorful broth.

# What You’ll Need:

→ Meats

01 - 1 lb cooked corned beef, diced or shredded

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 3 medium carrots, peeled and sliced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 1 small green cabbage, cored and chopped (about 6 cups)
07 - 2 celery stalks, diced

→ Broth & Liquids

08 - 6 cups low-sodium beef broth
09 - 2 cups water

→ Herbs & Seasonings

10 - 1 bay leaf
11 - 1/2 tsp dried thyme
12 - 1/2 tsp black pepper
13 - Salt, to taste
14 - 2 tbsp chopped fresh parsley (plus more for garnish)
15 - 1 tbsp Dijon mustard (optional)

# How to Make It:

01 - Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add onion and celery; sauté 4 minutes until softened. Add garlic and cook 1 minute more until fragrant.
02 - Stir in carrots and potatoes. Cook 2 minutes, stirring to coat with the aromatic base and lightly toast the vegetables.
03 - Pour in beef broth and water. Add bay leaf, thyme, and black pepper. Bring to a boil, then reduce heat to maintain a gentle simmer.
04 - Cover pot and simmer 20 minutes until potatoes are just tender when pierced with a fork.
05 - Stir in chopped cabbage. Continue cooking uncovered 15-20 minutes until cabbage is wilted and completely tender.
06 - Add diced or shredded corned beef to the pot. Simmer 10 minutes to heat through and allow flavors to meld together.
07 - Remove and discard bay leaf. Taste broth and adjust salt as needed. If desired, stir in Dijon mustard for added depth and tanginess.
08 - Ladle hot soup into bowls. Garnish with additional fresh parsley. Serve immediately with crusty bread if desired.

# Expert tips:

01 -
  • Transforms leftover corned beef into something completely new and wonderful
  • The broth becomes impossibly rich without needing hours of work
  • Freezes beautifully so you can pull comfort food from your freezer anytime
02 -
  • Corned beef varies wildly in saltiness, so always taste before adding more salt
  • Potatoes continue to absorb liquid as the soup sits, so it thickens overnight
  • The cabbage may seem overwhelming at first but it cooks down dramatically
03 -
  • Cut all vegetables into similar sizes so they cook evenly
  • Let the soup cool slightly before refrigerating to prevent condensation

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