The Best Corned Beef and Cabbage Soup: Hearty, Flavorful, and Easy to Make

There’s something about a warm bowl of soup that feels like a hug in a bowl, and this Corned Beef and Cabbage Soup is the perfect example of that cozy, comfort food magic. With tender corned beef, hearty vegetables, and a savory broth that brings everything together, this soup is a spin on the classic Irish dish that’s guaranteed to become a family favorite. Whether you’ve got leftover corned beef from a St. Patrick’s Day feast or you’re simply craving a cozy, one-pot meal, this soup is quick, flavorful, and deeply satisfying.

It’s so easy to make—just chop a few veggies, simmer everything together, and enjoy the delicious results. This soup is full of classic Irish flavors, but it’s flexible enough to work year-round, whether you’re looking for a hearty lunch, a comforting dinner, or a simple meal prep option for the week ahead.

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Why You’ll Love This Recipe

This Corned Beef and Cabbage Soup has everything you want in a meal: rich flavors, hearty ingredients, and comforting warmth. It’s perfect for busy weeknights when you need something satisfying but easy to make. The combination of corned beef, cabbage, potatoes, and carrots creates a balanced, delicious dish that can be enjoyed by everyone at the table.

• Perfect for Leftovers: This is a fantastic way to use up leftover corned beef. Whether it’s from St. Patrick’s Day or another family dinner, you can transform those leftovers into a hearty soup that tastes even better the next day.
• Easy to Make: One pot, minimal prep, and less than an hour of cook time—this is the ultimate busy weeknight recipe.
• Budget-Friendly: With simple, accessible ingredients like potatoes, carrots, and cabbage, this soup is a great option for anyone looking to stretch their grocery budget without sacrificing flavor.
• Full of Irish Flavor: This soup is like a warm embrace of comfort food. The savory broth, tender corned beef, and soft vegetables are everything you want in a hearty dish.
• Great for Meal Prep: Not only does this soup make fantastic leftovers, but it also freezes well, so you can make a big batch and have meals ready to go throughout the week.

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What Makes This Recipe Special?

What really makes this Corned Beef and Cabbage Soup stand out is how it brings together the familiar flavors of corned beef and cabbage, but in a comforting, easy-to-eat soup format. The tender corned beef is the star of the dish, adding a rich, savory flavor to the broth, while the vegetables—cabbage, carrots, potatoes—add sweetness and texture.

The broth is simple yet full of flavor. It’s not overly greasy, but instead, it’s well-balanced with the natural flavors of the ingredients. The thyme and rosemary bring an earthy, aromatic touch that makes each spoonful feel like a little bite of comfort. Plus, the soup is incredibly adaptable—you can tweak the spices, add extra vegetables, or even add a splash of cream for richness. It’s a hearty, satisfying meal that can be easily customized to your tastes.

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Ingredients

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Here’s everything you’ll need to make this delicious Corned Beef and Cabbage Soup:

• Corned beef (cooked, chopped or shredded)
• Green cabbage (chopped)
• Carrots (sliced)
• Potatoes (diced, Yukon Gold or Russet work best)
• Onion (diced)
• Garlic (minced)
• Celery (chopped)
• Chicken or beef broth
• Bay leaves
• Dried thyme
• Salt and pepper (to taste)
• Olive oil or butter (for sautéing)

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How to Make It Step-by-Step

Making this Corned Beef and Cabbage Soup is so easy and straightforward. Here’s how you can make it:

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, garlic, and chopped celery. Sauté for about 3-4 minutes until the vegetables are softened and fragrant. This step is key because it brings out the flavors in the aromatics and sets the foundation for the soup.
2. Add the Carrots and Potatoes: Stir in the sliced carrots and diced potatoes. Let them cook for about 5 minutes, stirring occasionally. This step helps to soften the vegetables a bit before adding the broth.
3. Add the Broth and Spices: Pour in the chicken or beef broth, then add the bay leaves, dried thyme, salt, and pepper. Bring the mixture to a boil. Once it’s boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender and the flavors have had time to meld together.
4. Add the Cabbage and Corned Beef: Now it’s time to add the chopped cabbage and the cooked corned beef. Stir well and let the soup simmer for another 15-20 minutes, until the cabbage is soft and the corned beef has infused the broth with its savory flavor.
5. Remove the Bay Leaves and Adjust the Seasoning: Before serving, remember to remove the bay leaves. Taste the soup and adjust the seasoning if needed—add more salt, pepper, or thyme depending on your preferences.
6. Serve and Enjoy: Ladle the soup into bowls and serve hot with a slice of crusty bread or Irish soda bread. You can also garnish with fresh parsley for a pop of color and flavor.

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Tips for Best Results

• Sauté the vegetables properly: Don’t rush the sautéing step. Allow the onion, garlic, and celery to soften and release their flavors before adding the other ingredients. This small step really helps enhance the soup’s depth of flavor.
• Use quality corned beef: The corned beef is the star of this dish, so make sure you’re using a good-quality cut. Leftover corned beef from a traditional boiled dinner is perfect for this soup.
• Don’t skip the bay leaves: Bay leaves are essential for bringing an aromatic, slightly floral flavor to the soup. They infuse the broth with a subtle but important flavor, so be sure to add them and remove them before serving.
• Adjust the texture: If you prefer a thicker soup, you can mash some of the potatoes in the pot to thicken the broth, or you can blend a small portion of the soup and return it to the pot.

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Ingredient Substitutions & Variations

• Spicy Twist: If you want to add a little kick to the soup, try adding a pinch of crushed red pepper flakes or diced jalapeños during the sautéing step.
• Vegetarian Version: Skip the corned beef and use vegetable broth to create a rich, flavorful cabbage and potato soup. You can also add more beans or tofu for extra protein.
• Slow Cooker Version: For an easy, hands-off version, combine all the ingredients (except the cabbage) in the slow cooker and cook on low for 6-7 hours. Add the cabbage during the last hour of cooking for optimal texture.
• Add Barley: For an even heartier soup, try stirring in ½ cup of pearl barley with the potatoes and carrots. The barley will absorb the broth and create a more filling soup.
• Beer-Infused: For a deeper flavor, replace 1 cup of broth with your favorite Irish stout. This will give the soup a slightly malty and robust flavor that’s perfect for cold weather.

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Serving Suggestions

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• Toppings: Garnish with fresh parsley for a burst of color and freshness. A sprinkle of shredded cheese or a dollop of sour cream can also add some richness to each bowl.
• Sides: Serve this soup with a thick slice of crusty bread or a piece of Irish soda bread for dipping. A simple green salad with a lemon vinaigrette would also pair well to balance out the richness of the soup.

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Pairing Ideas (Drinks, Sides, etc.)

• Drinks: An ice-cold pint of Irish stout or a crisp cider complements the flavors of the soup perfectly. For a non-alcoholic option, serve it with a sparkling water with a slice of lime or a cold glass of iced tea.
• Sides: A side of roasted vegetables or a fresh, tangy coleslaw would add a great contrast to the warmth of the soup.

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How to Store and Reheat Leftovers

• Storing: This soup makes great leftovers! Store it in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat on the stovetop over medium heat, stirring occasionally, or microwave individual servings for 2-3 minutes until hot. If the soup thickens too much upon reheating, just add a splash more broth to reach your desired consistency.
• Freezing: This soup freezes really well! Portion it into freezer-safe containers and store it in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating.

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Make-Ahead and Freezer Tips

• Make-Ahead: This soup can be made a day or two in advance. In fact, the flavors actually improve after sitting for a while, so it’s a great option for meal prep.
• Freezer-Friendly: As mentioned, this soup freezes beautifully. Just let it cool completely before transferring to airtight containers. When you’re ready to eat, thaw in the fridge overnight and reheat on the stovetop or in the microwave.

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Common Mistakes to Avoid

• Overcooking the Vegetables: While you want the vegetables to be tender, be careful not to overcook them so they lose their texture. Keep an eye on the simmering time to ensure everything stays intact.
• Not Adjusting the Seasoning: The seasoning can vary depending on the saltiness of your broth and corned beef, so always taste the soup before serving and adjust the salt and pepper if needed.

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Frequently Asked Questions (FAQ)

• Can I use leftover corned beef?
  Absolutely! Leftover corned beef is perfect for this recipe. Just chop or shred it and add it to the soup.
• Can I use red cabbage instead of green?
  Yes, red cabbage will work fine, though it will change the color of the broth and slightly alter the flavor.
• Is this soup gluten-free?
  Yes, as long as your broth and corned beef are gluten-free, this soup is naturally gluten-free.

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Cooking Tools You’ll Need

• Large pot or Dutch oven
• Chef’s knife for chopping
• Cutting board
• Wooden spoon for stirring

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