Corned Beef and Cabbage Soup
A hearty, rustic soup that transforms the classic corned beef and cabbage dinner into a warming bowlful. Tender chunks of corned beef, soft potatoes, and shredded cabbage swim in a rich, savory broth. Perfect for chilly days and a delicious way to use up leftover corned beef.
For 4 servings
- prep
Prepare the vegetables.
1.Chop the onion, mince the garlic cloves.2.Peel and dice the carrots into small pieces.3.Peel and cube the potatoes into 1-inch chunks.4.Shred the cabbage into thin strips. - saute · ~5 min
Sauté the aromatics.
1.Heat olive oil in a large pot over medium heat.2.Add chopped onions and cook until translucent, about 4 minutes.3.Stir in minced garlic and cook until fragrant, about 30 seconds. - saute · ~3 min
Cook the carrots.
Add diced carrots to the pot and sauté for 3 minutes, stirring occasionally.
- mix
Combine the base ingredients.
1.Add cubed corned beef, diced potatoes, bay leaves, and black pepper.2.Pour in the water and stir to combine.TIPWait to add salt until the end. Corned beef releases salt as it simmers. - simmer · ~20 min
Simmer the soup.
Bring the pot to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until potatoes and carrots are tender.
- simmer · ~10 min
Add the cabbage.
Stir in the shredded cabbage, return to a simmer, and cook uncovered for 10 minutes until the cabbage is tender but still has a slight bite.
- mix
Adjust the seasoning.
Taste the soup and add salt only if needed. Fish out the bay leaves and discard.
TIPCorned beef varies in saltiness; always taste first before adding more salt. - serve
Garnish and serve.
Ladle the soup into bowls, sprinkle with fresh chopped parsley, and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use Yukon Gold potatoes for their creamy texture; they hold their shape better than russets.
- 2Shred cabbage into thin, even strips so it wilts quickly and stays slightly crunchy.
- 3Cook the soup uncovered after adding cabbage to prevent it from turning mushy.
- 4If using leftover corned beef, trim excess fat before cubing for a cleaner broth.
- 5Make the soup a day ahead—the flavors meld beautifully overnight in the fridge.
- 6Always taste the broth before salting; corned beef can be quite salty on its own.
Adapt it for your goals.
Low-oil
Replace the olive oil with a splash of water or low-sodium broth for a fat-free sauté, reducing overall calories.
high proteinHigh-protein
Add 200g of canned white beans (rinsed) along with the cabbage for extra protein and fiber.
gluten freeGluten-free
This recipe is naturally gluten-free; just double-check that your corned beef brand has no gluten-based additives.
Why this is on our healthy list.
Good Source of Vitamin C
Cabbage and potatoes both contribute to your daily vitamin C intake, supporting immune function.
Rich in Potassium
Potatoes and carrots provide potassium, which helps maintain healthy blood pressure.
Contains Dietary Fiber
Cabbage, carrots, and potatoes supply fiber that aids digestion and promotes satiety.
Frequently asked questions
Yes, but you must first boil or pressure-cook the raw brisket until tender, then cube it. Adjust the cooking time and salt accordingly.
