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Corned Beef Cabbage Soup

Hearty corned beef cabbage soup recipe with tender beef and soft vegetables.
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This soup is a cozy, one-pot wonder that transforms simple ingredients into a deeply savory and satisfying meal. It features tender corned beef simmered with hearty cabbage, potatoes, carrots, and aromatic herbs. Perfect for a comforting weeknight dinner or using up leftovers.

Ingredients

Scale
  • 1 (3 to 4 pound) corned beef brisket, with spice packet
  • 1 tablespoon olive oil or butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and sliced into coins
  • 3 celery stalks, sliced
  • 6 cups low-sodium beef broth
  • 4 cups water
  • 1 pound Yukon Gold potatoes, cut into 1-inch chunks
  • 1 small head green cabbage (about 2 pounds), cored and chopped
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Fresh parsley, chopped (for garnish)
  • Black pepper to taste

Instructions

  1. Rinse the corned beef brisket under cold water and pat dry.
  2. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Sear the brisket for 3-4 minutes per side until browned, then set aside.
  3. In the same pot, add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and cook for 1 minute more.
  4. Pour in beef broth and water, scraping up any browned bits from the pot bottom.
  5. Return the brisket to the pot. Add the contents of the spice packet, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours.
  6. Remove the brisket to a cutting board. Add the potatoes and cabbage to the pot. Cover and cook for 20-25 minutes until vegetables are tender.
  7. Slice the corned beef against the grain into bite-sized pieces. Discard any large fat pieces.
  8. Return the sliced beef to the pot. Taste and season with black pepper (be cautious with salt). Heat through for 5 minutes. Discard bay leaves.
  9. Ladle into bowls and garnish with fresh parsley.

Notes

For a lower sodium version, simmer the rinsed brisket in plain water for 30 minutes first, discard the water, then proceed. Always slice the cooked beef against the grain for tenderness. The soup freezes well for 2-3 months, though potatoes may become slightly grainy.

Nutrition

Find it online: https://harmonymeal.com/corned-beef-cabbage-soup-2/