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Corned Beef and Cabbage Soup

Hearty corned beef and cabbage soup recipe with tender potatoes in rich broth
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This soup transforms the classic St. Patrick’s Day boil into a cozy, spoonable weeknight meal. It features tender corned beef, sweet cabbage, and potatoes in a rich, golden broth. It’s a one-pot wonder that’s faster and easier than the traditional roast.

Ingredients

Scale
  • 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
  • 6 cups low-sodium beef broth
  • 1 (12 oz) bottle dark beer, such as a stout or porter
  • 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)

Instructions

  1. In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  2. Add the shredded corned beef to the pot and stir. Pour in the beef broth and beer. Add bay leaves, thyme, and black pepper. Stir and bring to a gentle boil.
  3. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
  4. Stir in the potatoes and cabbage. Cover and simmer for another 20-25 minutes, until potatoes are fork-tender and cabbage is soft.
  5. Remove pot from heat. Discard the bay leaves. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley.

Notes

For a gluten-free version, use a certified gluten-free beer or substitute with extra broth. Taste before adding extra salt as the corned beef is already salty. The soup freezes well for up to 3 months.

Nutrition

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