Some recipes are a celebration of tradition and comfort, and Easy Corned Beef and Cabbage Soup is exactly that. This hearty soup brings together tender corned beef, vibrant cabbage, and a medley of vegetables, all simmered to perfection in a savory broth. It’s a dish that feels like a warm hug on a chilly evening, packed with nostalgic flavors and a touch of modern ease.

The first time I made this soup, it was on a crisp March day when the chill in the air called for something cozy. Inspired by the classic St. Patrick’s Day meal, I decided to turn the traditional corned beef and cabbage into a hearty soup. As the aroma filled the kitchen, my family couldn’t wait to dig in. One spoonful and it was clear: this recipe was a keeper. Let’s bring a little bit of Irish-inspired warmth to your table.

This Easy Corned Beef and Cabbage Soup is a delicious twist on the traditional Irish-American classic. Featuring tender corned beef, carrots, potatoes, cabbage, and a savory broth, this one-pot wonder is perfect for cozy nights or celebratory meals. Ready in under an hour, it’s the ideal combination of simplicity and flavor. Whether you’re looking for a way to use up leftovers or simply craving comfort food, this soup delivers big on taste with minimal effort.

Exciting Story

The first time I served this soup, it was during a family gathering on St. Patrick’s Day. We’d planned a traditional meal but decided to mix things up with this hearty soup instead. As bowls were passed around, the table fell silent—a sure sign that everyone was savoring every bite. My grandmother, who’s always been partial to classic corned beef and cabbage, smiled and said, “This tastes like a bowl of tradition.” It was then I knew that this dish wasn’t just a meal; it was a bridge between the old and the new, perfect for creating memories and warming hearts.

Why This Easy Corned Beef and Cabbage Soup

What Makes It Special

• Comfort in a Bowl: Combines classic corned beef and cabbage flavors in a cozy, hearty soup.
• Quick and Easy: Ready in under an hour, perfect for weeknights or gatherings.
• Versatile: Great for using up leftover corned beef or starting fresh.
• Nutritious: Packed with vegetables and protein for a balanced meal.

What You Need for Easy Corned Beef and Cabbage Soup

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 4 cups chicken or beef broth
• 2 cups water
• 2 cups cooked corned beef, shredded or diced
• 3 medium potatoes, peeled and cubed
• 2 cups cabbage, chopped
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• Optional: chopped parsley, for garnish

How to Make Easy Corned Beef and Cabbage Soup

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened and fragrant.
2. Build the Broth: Add the chicken or beef broth, water, thyme, and bay leaf. Bring to a boil.
3. Add the Potatoes: Stir in the potatoes and reduce the heat to a simmer. Cook for 10 minutes, or until the potatoes are tender.
4. Incorporate the Cabbage and Corned Beef: Add the cabbage and cooked corned beef to the pot. Simmer for another 10-15 minutes, until the cabbage is tender and the flavors meld together.
5. Season and Serve: Remove the bay leaf. Taste and adjust the seasoning with salt and black pepper. Ladle into bowls, garnish with chopped parsley if desired, and serve hot.

Tips for Easy Corned Beef and Cabbage Soup

1. Leftover Corned Beef: This recipe is perfect for using up leftover corned beef from a holiday meal.
2. Make It Ahead: The soup tastes even better the next day as the flavors develop.
3. Control the Salt: Corned beef can be salty, so taste the soup before adding additional salt.
4. Use Fresh Herbs: Substitute dried thyme with fresh thyme for a brighter flavor.
5. Customize the Veggies: Add turnips, parsnips, or leeks for extra variety.
6. Thicken the Broth: Mash a few of the cooked potatoes directly in the pot for a thicker consistency.
7. One-Pot Wonder: Use a Dutch oven for even heat distribution and easy cleanup.
8. Pair It Up: Serve with crusty bread or Irish soda bread for a complete meal.

Substitutions and Variations

1. Vegetarian Version: Use vegetable broth and skip the corned beef. Add white beans or lentils for protein.
2. Gluten-Free: Ensure your broth is gluten-free and serve with gluten-free bread.
3. Low-Carb: Replace potatoes with cauliflower florets or rutabaga.
4. Spicy: Add a pinch of red pepper flakes for a subtle kick.
5. Herbaceous: Garnish with dill or chives for a fresh twist.
6. Cabbage Swap: Use Napa cabbage or kale instead of green cabbage.
7. Broth Base: Replace water with more broth for a richer flavor.
8. Slow Cooker: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
9. Tomato Kick: Add a can of diced tomatoes for a slightly tangy flavor.
10. Creamy Option: Stir in a splash of heavy cream for a richer broth.

Make a Healthier Version

1. Lean Protein: Use lean corned beef or substitute with turkey.
2. Low-Sodium: Use low-sodium broth and rinse the corned beef before adding.
3. Extra Veggies: Double the carrots and celery for more nutrients.
4. Skip the Oil: Sauté the vegetables in broth instead of oil.
5. Whole Grains: Add cooked barley or quinoa for extra fiber.
6. Dairy-Free Creaminess: Blend half the soup for a creamy texture without dairy.
7. Herb Boost: Add fresh parsley and thyme for more flavor without extra calories.
8. Small Portions: Serve with a side salad to reduce portion sizes while keeping the meal filling.

Closing for Easy Corned Beef and Cabbage Soup

This Easy Corned Beef and Cabbage Soup is more than just a meal; it’s a warm, flavorful hug in a bowl. Whether you’re celebrating St. Patrick’s Day or simply craving a hearty, comforting dinner, this soup has got you covered. It’s easy to make, endlessly adaptable, and guaranteed to please. Serve it with crusty bread and a smile, and let the flavors transport you to a cozy, tradition-filled table. Happy cooking!

Frequently Asked Questions for Easy Corned Beef and Cabbage Soup

Can I use raw corned beef?
Yes, cook the corned beef separately according to the package instructions, then shred and add to the soup.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze this soup?
Yes, it freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

What’s the best way to reheat the soup?
Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.

Can I make this soup vegetarian?
Absolutely! Skip the corned beef and use vegetable broth.

What pairs well with this soup?
Crusty bread, Irish soda bread, or a simple green salad are great options.

Can I add other vegetables?
Yes, parsnips, turnips, or leeks make great additions.

How do I reduce the saltiness?
Use low-sodium broth and rinse the corned beef before adding it.

What kind of potatoes work best? Yukon Gold or red potatoes hold their shape well in soups.

Can I make this in a slow cooker? Y
es, cook on low for 6-8 hours or high for 3-4 hours.

What if I don’t have thyme?
Use Italian seasoning or fresh parsley as a substitute.

Can I use leftover cooked cabbage?
Yes, add it in the last 5 minutes of cooking to warm through.

Is this soup gluten-free?
Ensure your broth is gluten-free, and the soup will be as well.

How do I make the broth richer?
Add a splash of Worcestershire sauce or soy sauce (if not gluten-free).

Easy Corned Beef and Cabbage Soup

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Soup Recipe, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 tbsp olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 carrots, peeled and sliced

• 2 celery stalks, diced

• 4 cups chicken or beef broth

• 2 cups water

• 2 cups cooked corned beef, shredded or diced

• 3 medium potatoes, peeled and cubed

• 2 cups cabbage, chopped

• 1 tsp dried thyme

• 1 bay leaf

• Salt and black pepper, to taste

• Optional: chopped parsley, for garnish

Directions

• Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened and fragrant.
• Build the Broth: Add the chicken or beef broth, water, thyme, and bay leaf. Bring to a boil.
• Add the Potatoes: Stir in the potatoes and reduce the heat to a simmer. Cook for 10 minutes, or until the potatoes are tender.
• Incorporate the Cabbage and Corned Beef: Add the cabbage and cooked corned beef to the pot. Simmer for another 10-15 minutes, until the cabbage is tender and the flavors meld together.
• Season and Serve: Remove the bay leaf. Taste and adjust the seasoning with salt and black pepper. Ladle into bowls, garnish with chopped parsley if desired, and serve hot.