A simple and tasty corned beef and cabbage soup!
Saint Patrick’s Day is right around the corner and with the chilly weather I figured it was the perfect time to make a nice big pot of corned beef and cabbage soup! This is a super simple soup that relies on the flavour of the corned beef which is slowly braised until it’s melt in your mouth tender and oh so good! After the beef I load this soup up with veggies including the standard onions, carrots and celery in addition to plenty of cabbage, which goes so well with the corned beef. I like to fill out this stew with potatoes or cauliflower, celeriac or even barley making for one hearty comforting meal! This Saint Patrick’s Day curl up with a bowl of corned beef and cabbage soup!
Corned Beef and Cabbage Soup
Prep Time: 10 minutes Cook Time: 2 hours Total Time: 2 hours 10 minutes Servings: 8
A simple and tasty corned beef and cabbage soup!
ingredients
- 1 tablespoon oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, chopped
- 4 cups chicken broth (or beef broth or ham broth)
- 1 pound raw corned beef in pickling juices, diced
- 2 potatoes, peeled and diced
- 2 cups cabbage, shredded
- salt and pepper to taste
directions
- Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 3-5 minutes, before adding the garlic and cooking until fragrant, about a minute.
- Add the broth, corned beef, potatoes and cabbage, bring to a boil, reduce the heat and simmer until the beef is tender, about 1-2 hours.
Slow Cooker: Optionally implement step 1 before throwing everything into the slow cooker and cooking on low for 8-10 hours or on high for 2-4 hours.
Option: Replace the potatoes with celeriac or cauliflower.
Option: Add 1/2 cup barley!
Option: Add a splash of fish sauce!
Option: Replace the potatoes with celeriac or cauliflower.
Option: Add 1/2 cup barley!
Option: Add a splash of fish sauce!
Nutrition Facts: Calories 220, Fat 11g (Saturated 4g, Trans 0), Cholesterol 50mg, Sodium 620mg, Carbs 12g (Fiber 1g, Sugars 2g), Protein 19g
Nutrition by: 
Similar Recipes:
Steak and Guinness Stew with Irish White Cheddar Cauliflower Mash
Beef and Barley Soup
Jamaican Style Jerk Beef Stew
Guinness Glazed Slow Cooker Corned Beef
Apricot Glazed Corned Beef with Colcannon and Sauteed Cabbage
Corned Beef Hash
Pot Roast Beef Stroganoff
Kielbasa Sauerkraut Soup
Corned Beef and Cabbage Pizza
Colcannon Soup (aka Irish Potato and Cabbage Soup with Bacon)
Fried Cabbage
Steak and Guinness Stew with Irish White Cheddar Cauliflower Mash
Beef and Barley Soup
Jamaican Style Jerk Beef Stew
Guinness Glazed Slow Cooker Corned Beef
Apricot Glazed Corned Beef with Colcannon and Sauteed Cabbage
Corned Beef Hash
Pot Roast Beef Stroganoff
Kielbasa Sauerkraut Soup
Corned Beef and Cabbage Pizza
Colcannon Soup (aka Irish Potato and Cabbage Soup with Bacon)
Fried Cabbage
A great meal for the holiday!
Never thought corned beef and cabbage could look so pretty… but you've made a truly gorgeous soup here.
Perfect for St Pattys Day!
I want a big bowl of this soup!
Oops….You forgot to add in the corned beef….
This soup looks so good. Would it really mess up the soup to use Top quality corned beef from the deli? Where I live it is about 80 mile round trip to a reliable source of raw corned beef.
Yes, what about the corned beef step? Its missing.
Delicious!! I love everything about this and I know my husband would, too! Happy St. Patrick's Day 🙂
Sues
Shannon Hess & Kimberly Heath: Fixed! Thanks! 🙂
Hi Kevin, I love your recipes and plan on trying this one too.
Do you add the pickling juices into the broth with the corned beef? The recipe is silent on this, but references the raw corned beef in ‘pickling juices’. I’m assuming this is left out of the soup, but am not sure.
Thanks.
I generally do not add the pickling juices to the soup, but you could add some if you want. Enjoy!
Can I use other leafy greens like kale instead of cabbage?
Yes you can!
The bread you have in the pic looks amazing! Is that a soda bread variation?
Looks like the cheddar and rosemary bread on this site.
This is exactly how I'd like my car ned beef and cabbage!
Kevin, I asked about using top quality deli corned beef, i.e., Boars head in place of raw. Would you please answer. Thanks.
nonna23: You can use deli corned beef and the cook time would be reduced to until the veggies are tender.
Kevin, can this soup be frozen and then eaten later?
Made this soup a couple of nights ago. It was easy & delicious. Thanks
Do you put the pickle juices into the soup as well or do you drain the juices first. Im assuming you add all of the juices as this would add to the flavour. No? Yes?
I generally do not add the pickling juices to the soup, but you could add some if you want. Enjoy!
Just made this, and it is super delicious. Next time, I would leave out any salt. Mine had plenty without adding any more. Super easy to make, and wonderful, especially on a chilly night. Thanks, Kevin!
In one comment you say you do not add pickling juices and the. In another you say to add them. Which is it?
Please respond as I would love to try this—looks so good!
The corned beef here usually comes in a vacuum sealed package with very little pickling juices in it. I generally cut the bag open slide the beef out, dice it and place it into the soup without worrying about the pickling juice/spices. I do not try to reserve the pickling juices to place into the soup. Enjoy!
My corned beef came out extremely hard and tough. What did I do wrong?
A one pound raw corned beef (not deli corned beef that’s ready to slice for a sandwich) should be falling apart tender after 2 hours of simmering. A larger piece of meat may take longer. If it’s not tender after 2 hours, you can simmer longer.
I made this in the crock pot yesterday for St Patrick’s Day dinner. It was so good!!