If you love the comforting flavors of corned beef and cabbage but want something a little different, then this soup is about to become your new favorite. Imagine hearty chunks of tender corned beef, crunchy cabbage, and rich, savory broth all coming together in one bowl. It’s warm, filling, and just the right amount of cozy. Perfect for a chilly day or when you’re craving a meal that feels like a hug. Trust me, you’ll want to make this one!
Why You’ll Love Corned Beef & Cabbage Soup
This recipe isn’t just about the ingredients—it’s about creating something soul-satisfying. Whether you’re making it for St. Patrick’s Day or just for a comforting weeknight meal, here’s why it’s such a hit:
Hearty & Filling: This soup has all the heartiness of a stew, but with a lighter, comforting vibe. It’s the kind of dish you can cozy up with on a chilly day.
Simple Ingredients: With just a few everyday ingredients, you’ll have a rich, flavorful soup that doesn’t require hours in the kitchen. It’s easy to make, and you probably already have most of what you need in your pantry.
Quick to Make: No need to cook for hours—this soup comes together in about an hour. It’s perfect for when you want something delicious without a long prep time.
Perfect for Leftovers: If you happen to have leftover corned beef, this soup is the best way to use it up. And if you don’t, don’t worry, corned beef is easy to find at the store, especially around St. Patrick’s Day!
Comforting & Flavorful: Every spoonful is filled with tender corned beef, crunchy cabbage, and the perfect balance of savory and subtle spices. It’s a flavor-packed dish that’s sure to please everyone.
Ingredients in Corned Beef & Cabbage Soup
Here’s the lowdown on what you’ll need to make this cozy, savory soup:
Corned Beef: The star of the show. If you’ve got leftovers, this is a great way to use them up!
Cabbage: Adds crunch and a slightly sweet flavor that balances the richness of the corned beef.
Carrots: Sweet and tender, carrots bring a little natural sweetness to the soup.
Onion: Adds depth and savory flavor to the broth.
Potatoes: These make the soup feel extra hearty and give it that comforting, filling quality.
Beef Broth: The base of the soup, making it rich and flavorful.
Garlic: Adds a savory depth that ties the soup together.
Herbs & Spices: A little thyme, bay leaves, and pepper add warmth and depth to the soup without overpowering the other flavors.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to get this soup from your stovetop to your table in no time:
Sauté the Veggies: In a large pot, heat a little oil over medium heat. Add the onion, garlic, and carrots and sauté until the onions become translucent and the carrots start to soften—about 5 minutes.
Add the Potatoes & Broth: Stir in the potatoes, then pour in the beef broth. Bring everything to a simmer and let it cook for about 15 minutes, until the potatoes are just tender.
Add the Corned Beef & Cabbage: Next, stir in the corned beef and cabbage. Add the thyme, bay leaves, salt, and pepper. Let everything simmer together for another 20-25 minutes, or until the cabbage is tender and the flavors have melded together.
Finishing Touches: Taste the soup and adjust the seasoning if needed. Remove the bay leaves before serving.
Serve and Enjoy: Ladle the soup into bowls and serve it warm. It’s perfect on its own, but a slice of crusty bread or a dollop of sour cream wouldn’t hurt either!
How to Serve Corned Beef & Cabbage Soup
This soup is hearty and satisfying on its own, but if you want to take it up a notch, here are a few ideas for sides:
Crusty Bread: A slice of warm, crusty bread is perfect for soaking up all that delicious broth. You can also serve it with a side of buttered toast for an extra treat.
Fresh Salad: A simple green salad with a tangy vinaigrette is the perfect contrast to the richness of the soup. The freshness of the salad complements the savory depth of the soup.
Roasted Vegetables: Roasted Brussels sprouts, carrots, or parsnips would be great vegetable sides to serve alongside the soup. Their sweetness pairs beautifully with the savory broth.
Additional Tips
Here are some extra tips to make this recipe even better:
Use Leftovers: If you’ve got leftover corned beef from a previous meal, this soup is the perfect way to use it up.
Make it in Advance: Like many soups, this one tastes even better the next day after the flavors have had time to meld together. Make it ahead of time and reheat for an easy meal.
Spice it Up: If you like a little heat, add some red pepper flakes or a dash of hot sauce to the broth. It adds a nice kick without overpowering the other flavors.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding a little extra broth if needed to loosen up the soup.
Freezing Tips: This soup freezes well! Store in a freezer-safe container for up to 3 months. When ready to enjoy, let it thaw in the fridge overnight and reheat.
FAQ Section
Q1: Can I use fresh corned beef instead of leftovers?
A1: Yes, fresh corned beef works great! Just cook it first and then chop it up before adding it to the soup.
Q2: Can I use a slow cooker for this recipe?
A2: Yes, you can! Sauté the veggies on the stovetop first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q3: Can I make this soup ahead of time?
A3: Absolutely! This soup actually gets better the next day, so feel free to make it in advance and reheat it when you’re ready.
Q4: How do I store leftovers?
A4: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a little extra broth if needed.
Q5: Can I freeze this soup?
A5: Yes! Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Q6: Can I use a different type of meat?
A6: You can try using another type of cooked meat, like ham, but the flavor will change slightly. Corned beef is key to the traditional taste.
Q7: How do I make this soup spicier?
A7: Add a pinch of red pepper flakes or a small chopped jalapeño to the soup for a bit of heat.
Q8: Can I add other vegetables to this soup?
A8: Definitely! Feel free to add other root vegetables like turnips or parsnips for more flavor and texture.
Q9: How do I make this soup gluten-free?
A9: This soup is naturally gluten-free, as long as you ensure your broth is gluten-free. Double-check labels for any hidden gluten!
Q10: Can I make this soup in a pressure cooker?
A10: Yes! After sautéing the veggies, cook the soup in the pressure cooker on high for about 15-20 minutes.
Conclusion
This Corned Beef & Cabbage Soup is the ultimate comfort food—rich, savory, and perfect for those colder months. Whether you’re enjoying it with family or savoring a bowl on your own, it’s a meal that fills you up and warms you from the inside out. So, go ahead and give it a try—you’ll love how easy it is and how satisfying it tastes. Happy cooking!
Print
Corned Beef & Cabbage Soup
- Prep Time: 15 minutes
- Cook Time: 5 hours (on HIGH) or 8 hours (on LOW)
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
This hearty, comforting soup is packed with savory corned beef, potatoes, carrots, celery, and more! It’s the easiest soup you’ll ever make and will become a family favorite, especially when the weather is chilly. Perfect for the slow cooker and stovetop alike.
Ingredients
- 1 tablespoon olive oil
- 2 pounds cooked corned beef, cubed or shredded
- 1 pound baby Yukon gold or baby red potatoes, halved (or quartered if larger)
- 1/2 head green cabbage, roughly chopped
- 3 large carrots, peeled and diced into thin rounds
- 3 stalks celery, diced into small pieces
- 1/2 yellow onion, diced small
- 3–4 cloves garlic, finely diced
- 6 cups reduced sodium beef broth
- 12 ounces dark beer (optional, but recommended)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (or regular paprika)
- 2–3 bay leaves
- 1 tablespoon unsalted butter
- Salt, optional and to taste
- Fresh parsley, optional for garnishing
Instructions
- Prepare Slow Cooker:
In a large slow cooker (at least 6 quarts), add all the ingredients. I recommend adding the ingredients in the listed order, evenly pouring the beef broth and beer over the top, then topping with a pat of butter. - Cook Soup:
Cover the slow cooker and cook on HIGH for 5 hours or on LOW for 8 hours, or until all ingredients are soft and cooked through. - Season and Garnish:
Remove the bay leaves. Taste the soup and adjust seasoning, adding salt if necessary. - Serve:
Garnish with fresh parsley if desired and serve immediately.
Notes
- Stovetop Option: For stovetop cooking, sauté the onions, garlic, and carrots in olive oil in a large pot. Add the remaining ingredients and simmer for about 1 hour or until vegetables are tender.
- Storage: Leftovers will keep in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg