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Corned Beef and Cabbage Soup – A Cozy Irish-Inspired Classic

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This cozy corned beef and cabbage soup is a hearty, Irish-inspired dish filled with tender beef, buttery cabbage, and root vegetables simmered in a savory broth.

Ingredients

Scale

  • 2 cups cooked corned beef, chopped or shredded

  • 1/2 head green cabbage, chopped

  • 3 medium carrots, sliced

  • 3 celery stalks, diced

  • 1 medium yellow onion, chopped

  • 3 cloves garlic, minced

  • 3 medium Yukon Gold potatoes, peeled and cubed

  • 8 cups low-sodium beef broth

  • 2 bay leaves

  • Salt and black pepper, to taste

  • 2 tablespoons olive oil or butter

  • 2 tablespoons fresh parsley, chopped

Instructions

  • In a large pot, heat olive oil over medium heat. Sauté onion until translucent, about 5 minutes.

  • Add garlic, carrots, and celery; cook for another 5 minutes.

  • Pour in beef broth, add bay leaves, and bring to a simmer for 10 minutes.

  • Stir in potatoes and cabbage; simmer for 15–20 minutes until tender.

  • Add corned beef and cook for another 5–10 minutes.

  • Season with salt and pepper, remove bay leaves, and stir in parsley before serving.

Notes

  • Use leftover corned beef or deli slices.

  • Freeze leftovers for up to 3 months.

  • Add sauerkraut for tang or horseradish for heat.

Find it online: https://feasttrove.com/corned-beef-and-cabbage-soup-a-cozy-irish-inspired-classic/