Is Corned Beef and Cabbage Soup healthy?

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.

Can I make this in a slow cooker?

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.

What's the best type of potato to use?

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.

Can I use uncooked corned beef for this recipe?

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.

How do I store and reheat leftovers?

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.

Home / Recipes / irish_american / Corned Beef and Cabbage Soup

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Corned Beef and Cabbage Soup

POPULARITY

0.0/5

TASTE SCORE

8/10

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.

PREP

15m

COOK

40m

SERVES

1.5 CUPS

506 cal

SERVINGS

INSTRUCTIONS

4 steps. 40 minutes total.

4 STEPS

1
Step 1
- a.Sauté Aromatics
- b.Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- c.Add the chopped onion, carrots, and celery. Sauté, stirring occasionally, for 6-8 minutes until the vegetables have softened and the onion is translucent.
- d.Add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
2
Step 2
- a.Simmer Potatoes
- b.Pour in the beef broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
- c.Stir in the diced potatoes, dried thyme, bay leaf, and optional caraway seeds.
- d.Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are just tender when pierced with a fork.
3
Step 3
- a.Add Corned Beef and Cabbage
- b.Add the diced corned beef and chopped cabbage to the pot. Stir to combine.
- c.Increase the heat to return the soup to a gentle simmer. Cover and cook for an additional 10-15 minutes, until the cabbage is tender-crisp but not mushy.
- d.Remove the pot from the heat and discard the bay leaf.
4
Step 4
- a.Season and Serve
- b.Taste the soup and season with salt and freshly ground black pepper. Be cautious with the salt, as the corned beef and broth can be quite salty already.
- c.Ladle the hot soup into bowls.
- d.Garnish with fresh parsley and serve immediately with a side of crusty rye or soda bread for dipping.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the richest flavor, use leftover homemade corned beef. If you have any of the cooking liquid (potlikker), substitute it for 1-2 cups of the beef broth.
2
To prevent mushy cabbage, add it during the last 10-15 minutes of cooking so it retains a slight bite.
3
Brighten the soup's flavor by stirring in a teaspoon of apple cider vinegar or a dollop of Dijon mustard just before serving.
4
If you prefer a thicker, stew-like consistency, use the back of a spoon to mash a few of the cooked potato cubes against the side of the pot.
5
This soup freezes beautifully. Allow it to cool completely, then store in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

RECIPE VARIATIONS

Adapt it for your goals.

Creamy Version

For a richer soup, stir in 1/4 cup of heavy cream or a swirl of sour cream into each bowl before serving.

Add Root Vegetables

Incorporate other root vegetables like diced parsnips or rutabaga along with the potatoes for more complex flavor and nutrition.

Spicy Kick

Add 1/4 teaspoon of red pepper flakes along with the garlic for a gentle warmth.

Herbaceous Twist

Add a sprig of fresh rosemary along with the bay leaf for a more aromatic, woodsy flavor. Remember to remove it before serving.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

The corned beef provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.

leaf

Rich in Vitamins and Minerals

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.

fiber

Good Source of Dietary Fiber

The cabbage, potatoes, and other vegetables contribute significant dietary fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied.

energy

Provides Sustained Energy

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.

QUESTIONS?

Frequently asked questions

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.

PAIRS WELL WITH

Complete meals featuring this recipe

mediterranean·20 min·331 cal

EXPLORE

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Corned Beef and Cabbage Soup

For 4 servings

4 steps. 40 minutes total.

Step 1

Step 2

Step 3

Step 4