Corned Beef and Cabbage Soup (Printer-friendly)

Hearty soup combining corned beef, cabbage, potatoes, and savory vegetables in a rich broth.

# What You Need:

→ Meats

01 - 1 lb cooked corned beef, diced or shredded

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 large carrots, peeled and sliced
04 - 3 medium russet potatoes, peeled and cut into 1-inch cubes
05 - 3 cups green cabbage, coarsely chopped
06 - 2 celery stalks, sliced
07 - 2 cloves garlic, minced

→ Liquids

08 - 6 cups low-sodium beef broth
09 - 1 cup water

→ Spices & Seasonings

10 - 2 bay leaves
11 - 1/2 tsp dried thyme
12 - 1/2 tsp black pepper
13 - Salt, to taste

→ Optional Garnish

14 - Chopped fresh parsley

# How to Make It:

01 - Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 4–5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add potatoes, cabbage, corned beef, beef broth, water, bay leaves, thyme, and black pepper. Stir well to combine all ingredients.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 45–55 minutes until potatoes and cabbage are tender.
05 - Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves. Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The corned beef infuses every spoonful with incredible depth without any extra effort
  • Its a complete meal in one pot that somehow tastes even better the next day
  • The potatoes become silky and tender, soaking up all that beefy goodness
02 -
  • Resist the urge to add salt until the very end since corned beef brings significant saltiness to the soup
  • A splash of apple cider vinegar right before serving brightens everything and cuts through the richness
  • The soup continues to thicken as it sits, so plan to add a splash more water or broth when reheating leftovers
03 -
  • If using uncooked corned beef, simmer it separately until tender before adding to the soup
  • Cut your vegetables into uniform sizes so they cook evenly and nothing turns to mush before everything else is done

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