Corned Beef and Cabbage Soup

This recipe nods to the classic St. Patrick’s Day boil, but simmers everything into a more spoonable, weeknight-friendly form. The history is in the pot, with each tender bite of cabbage and corned beef telling a simpler, cozier story. I think that’s the magic of a great soup. It takes a familiar, sometimes time-consuming tradition and turns it into something you can ladle into a bowl any night of the week. This Corned Beef and Cabbage Soup does exactly that. It captures all the soul-warming, savory flavors of the holiday classic—the peppery corned beef, the sweet cabbage, the buttery potatoes—and brings them together in a rich, golden broth that’s pure comfort. It’s the kind of meal that fills your kitchen with the most inviting aroma, promising a dinner that’s both deeply satisfying and incredibly easy to pull together. Regular kitchen, regular time, great results.

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Ingredients List

This Corned Beef and Cabbage Soup recipe is built on simple ingredients that create a wonderfully complex and comforting broth. You likely have most of these in your pantry already.

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced into half-moons
• 2 stalks celery, chopped
• 1 pound cooked corned beef, shredded or chopped (from a deli or leftover from a roast)
• 6 cups low-sodium beef broth
• 1 (12 oz) bottle dark beer, such as a stout or porter (like Guinness)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 pound Yukon Gold potatoes, cut into 1-inch chunks
• 1/2 small head of green cabbage, cored and chopped into bite-sized pieces
• Fresh parsley, chopped (for garnish)

Smart Swaps & Notes:

• No Beer? You can substitute with an equal amount of additional beef broth. The beer adds a lovely malty depth, but the soup will still be delicious without it.
• Corned Beef: Using pre-cooked corned beef from the deli counter is a fantastic shortcut. If you have leftover homemade corned beef, even better! You can also use the meat from a store-bought corned beef brisket flat if you prefer.
• Potatoes: Russet potatoes work well too, but may break down a bit more, naturally thickening the broth.
• Broth: Chicken broth can be used if that’s what you have on hand.

Timing

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

This is about 30% faster than roasting a whole corned beef and cabbage dinner, making it a perfect weeknight translation of the classic flavors.

Step-by-Step Instructions

Making this soup is a straightforward, one-pot process that builds layers of flavor. Let’s walk through it.

1. Sauté the Aromatics. In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened and the onions are translucent. Add the minced garlic and cook for one more minute, until fragrant.

2. Build the Broth Base. Add the shredded corned beef to the pot and stir. Pour in the beef broth and the bottle of dark beer. Add the bay leaves, dried thyme, and black pepper. Give everything a good stir, then bring the pot to a gentle boil.

3. Simmer for Depth. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes. This allows the flavors to marry and the corned beef to infuse the broth with its signature salty, spiced goodness.

4. Add the Potatoes and Cabbage. Stir in the chopped potatoes and cabbage. Return the lid to the pot and simmer for another 20-25 minutes, or until the potatoes are fork-tender and the cabbage is soft and sweet.

5. Final Touches and Serve. Remove the pot from the heat. Carefully fish out and discard the bay leaves. Taste the soup and adjust seasoning if needed (remember, the corned beef and broth are already salty). Ladle the hot Corned Beef and Cabbage Soup into bowls and garnish generously with fresh chopped parsley.

Nutritional Information

A serving of this hearty soup (approximately 1.5 cups) provides a balanced and satisfying meal. Please note, nutritional values are estimates and can vary based on specific ingredients used.

• Calories: ~320
• Protein: 22g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 5g
• Key Vitamins: Excellent source of Vitamin C (from cabbage), Vitamin A (from carrots), and B Vitamins (from beef and potatoes). This Corned Beef and Cabbage Soup is a nutrient-dense choice that fuels the body with protein for muscle repair and complex carbohydrates for sustained energy.

Equipment Needed

You don’t need any special gadgets for this Corned Beef and Cabbage Soup. A few basics will do the job perfectly.

• Large Dutch Oven or Heavy-Bottomed Soup Pot: Essential for even heating and simmering. A 6-quart size is ideal.
• Sharp Knife and Cutting Board: For prepping all those beautiful vegetables.
• Wooden Spoon or Ladle: For stirring and serving.
• Measuring Cups and Spoons.

Why You’ll Love This Recipe

This isn’t just another soup recipe. This Corned Beef and Cabbage Soup is designed to become a reliable favorite in your meal rotation.

• Comfort Food, Made Easy. It transforms a holiday project into an accessible, any-night dinner that delivers all the nostalgic flavor with a fraction of the effort.
• Incredibly Flexible. Use leftover corned beef, grab some from the deli, or even use the meat from a corned beef and cabbage crock pot you made earlier in the week. It’s a brilliant way to reinvent leftovers.
• One-Pot Wonder. Minimal cleanup is always a win. Everything cooks in one pot, building flavor from start to finish.
• Meal Prep Champion. The flavors deepen overnight, making leftovers taste even better. It freezes beautifully for future easy meals.
• Crowd-Pleasing & Family-Friendly. It’s a universally appealing, hearty meal that satisfies both adults and kids.

Healthier Alternatives for the Recipe

You can easily tailor this Corned Beef and Cabbage Soup to fit different dietary needs without sacrificing the cozy, savory soul of the dish.

• Lower Sodium: Use no-salt-added beef broth and be mindful of the corned beef you choose. Look for lower-sodium options at the deli or rinse pre-cooked brisket under cold water before shredding.
• Gluten-Free: The soup is naturally gluten-free. Just ensure your beer is certified gluten-free if you’re using it, or simply omit it and use extra broth.
• More Vegetables: Boost the fiber and nutrients by adding a handful of chopped kale with the cabbage, or toss in a cup of frozen peas during the last 5 minutes of cooking.
• Lighter Version: For a less rich broth, you can use half beef and half chicken broth. Skim any excess fat from the top of the soup after it cools slightly.

Serving Suggestions

A bowl of this soup is a complete meal, but a few simple additions can turn it into a feast.

• The Perfect Bread: Serve with thick slices of crusty Irish soda bread, a warm baguette, or hearty rye for dipping into that glorious broth. For a creamy counterpart, a side of my Crockpot Creamy Potato Soup would be wonderfully indulgent.
• Toppings Bar: Set out small bowls of extra chopped parsley, a dollop of whole-grain mustard, or even a sprinkle of sharp cheddar cheese for everyone to customize their bowl.
• Side Salad: A simple, crisp salad with a bright vinaigrette helps cut through the richness. A mix of bitter greens like arugula works beautifully.
• For a Heartier Spread: If you’re serving a crowd, pair this soup with other robust dishes like my Irish Beef Stew or a simple Beef Barley Soup for a cozy soup-and-stew buffet that celebrates hearty flavors.

Common Mistakes to Avoid

A few simple tips will guarantee your Corned Beef and Cabbage Soup turns out perfect every time.

1. Overcooking the Cabbage. Add the cabbage with the potatoes. If you add it at the beginning, it will become mushy and lose its sweet flavor and pleasant texture. You want it tender, not disintegrated.
2. Not Tasting Before Salting. Corned beef is already quite salty. Always taste your soup at the end, after it has simmered, before deciding if it needs any additional salt. You can always add more, but you can’t take it out.
3. Using a Weak Broth. The broth is the foundation. A good-quality, low-sodium beef broth gives you control over the seasoning and provides a rich base. A watery broth will result in a bland soup.
4. Skipping the Sauté. Taking the time to properly soften the onions, carrots, and celery (the mirepoix) builds a crucial flavor base. Don’t rush this step; it’s where the soup’s depth begins.
5. Stirring Too Vigorously After Adding Potatoes. Once the potatoes are in, stir gently to avoid breaking them up into the broth prematurely. We want chunks of potato, not a fully thickened, starchy soup (unless you prefer it that way!).

Storing Tips for the Recipe

This Corned Beef and Cabbage Soup is arguably even better the next day, and it stores like a dream.

• Refrigerating: Allow the soup to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
• Freezing: This soup freezes exceptionally well. Cool completely and portion into freezer-safe bags or containers, leaving about an inch of space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally, until hot throughout. If the soup seems too thick after storage, add a splash of broth or water to loosen it to your desired consistency. You can also reheat single portions in the microwave.

Conclusion

At its heart, this Corned Beef and Cabbage Soup is about capturing a feeling—the warmth of a shared tradition, the comfort of a simmering pot on the stove, the satisfaction of a meal made with care but without complication. It proves that you don’t need a special occasion to enjoy food that feels like home. Simple ingredients, warm memories. Whether you’re using up leftovers from a Corned Beef Cabbage dinner or starting fresh, this soup is a guaranteed way to bring cozy, flavorful comfort to your table.

I truly hope this recipe finds a spot in your regular rotation. Let me know how your Corned Beef and Cabbage Soup turns out in the comments below. Did you try it with the beer? What’s your favorite way to serve it? Don’t forget to tag @HarmonyMeal on Pinterest so I can see your beautiful creations. And if you’re looking for more hearty, vegetable-forward soups, my Tuscan White Bean Kale Soup is another family favorite waiting for you. Happy cooking.

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