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

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A hearty, comforting soup featuring tender corned beef, cabbage, potatoes, and carrots in a rich beef broth. Perfect for chilly nights, holiday leftovers, or make-ahead meals.

Ingredients

Scale

  • 1½ lbs cooked corned beef, chopped or shredded

  • 1 tbsp oil

  • 1 yellow onion, diced

  • 2–3 carrots, peeled and chopped

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 4 cups low-sodium beef broth

  • 2 cups water (or cooking liquid from brisket)

  • 3–4 Yukon Gold or red potatoes, cubed

  • ½ head green cabbage, chopped

  • 1 bay leaf

  • 1 tsp dried thyme (or a few sprigs fresh)

  • Salt and pepper, to taste

  • Optional: chopped parsley, splash of apple cider vinegar

Instructions

  • Heat oil in a large soup pot over medium. Sauté onion, carrots, and celery for 5–6 minutes. Add garlic and cook 1 more minute.

  • Add beef broth, water, bay leaf, thyme, and potatoes. Bring to a simmer.

  • Stir in chopped cabbage. Cook 20–25 minutes, or until vegetables are tender.

  • Add corned beef and simmer another 10 minutes to heat through.

  • Taste and adjust seasoning. Garnish with parsley and serve hot.

Notes

  • Use cooked or leftover corned beef for ease.

  • Can be made with raw brisket (simmer 2½–3 hours first).

  • Great for freezing and meal prep.

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