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Transform your favorite St. Patrick's Day meal into a hearty, comforting one-pot soup. It's loaded with tender corned beef, potatoes, and cabbage, making it a perfect way to use leftovers or enjoy a classic flavor combo any time.
Sauté Aromatics
Simmer Potatoes
Add Corned Beef and Cabbage
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Transform your favorite St. Patrick's Day meal into a hearty, comforting one-pot soup. It's loaded with tender corned beef, potatoes, and cabbage, making it a perfect way to use leftovers or enjoy a classic flavor combo any time.
This irish_american recipe takes 55 minutes to prepare and yields 4 servings. At 513.94 calories per serving with 29.6g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Season and Serve
For a richer soup, stir in 1/4 cup of heavy cream or a swirl of sour cream into each bowl before serving.
Incorporate other root vegetables like diced parsnips or rutabaga along with the potatoes for more complex flavor and nutrition.
Add 1/4 teaspoon of red pepper flakes along with the garlic for a gentle warmth.
Add a sprig of fresh rosemary along with the bay leaf for a more aromatic, woodsy flavor. Remember to remove it before serving.
The corned beef provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This soup is packed with vegetables like cabbage, carrots, and onions, which supply essential nutrients such as Vitamin C for immunity, Vitamin K for bone health, and potassium for blood pressure regulation.
The cabbage, potatoes, and other vegetables contribute significant dietary fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
Potatoes offer complex carbohydrates that provide a steady release of energy, making this a hearty and satisfying meal that can keep you fueled for hours.
A 1.5-cup serving of this Corned Beef and Cabbage Soup contains approximately 480-550 calories, depending on the fat content of the corned beef used.
It can be part of a healthy diet. It's a good source of protein, fiber, and vitamins from the vegetables. However, corned beef is high in sodium and saturated fat, so it's best enjoyed in moderation. Using low-sodium broth helps control the overall sodium content.
Yes. Sauté the onion, carrots, celery, and garlic on the stovetop first, then transfer to the slow cooker. Add the broth, potatoes, and seasonings. Cook on low for 6-7 hours or high for 3-4 hours. Add the corned beef and cabbage during the last 30-45 minutes of cooking.
Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape well during simmering and won't fall apart, giving the soup a better texture.
This recipe is specifically designed for pre-cooked corned beef, making it a quick meal and a great way to use leftovers. Using raw corned beef would require a much longer cooking time to become tender.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until hot.