Corned Beef Cabbage Potatoes

My kitchen was tiny that first St. Patrick's Day in my apartment, barely big enough for one person, let alone the three friends who ended up crowded around the stove. We'd planned a proper corned beef dinner, but someone forgot to buy the actual brisket, leaving us with a package of cooked corned beef from the deli counter and a lot of vegetables. Instead of panicking, I threw everything into the biggest pot I owned, and that accidental soup became the most requested recipe I've ever made.

Last winter, my neighbor smelled this simmering through our shared wall and knocked on my door with a nervous smile. She thought maybe I was some kind of professional cook hiding in our building, but the truth was I'd just tossed everything in before leaving for work and let it do its thing. We ended up eating soup together while she told me about her grandmother's version, which apparently included a secret splash of cream that I've still never tried.

Ingredients

• 1 lb cooked corned beef, diced or shredded: Using pre-cooked corned beef from the deli or leftovers cuts cooking time dramatically while still infusing incredible depth
• 1 medium yellow onion, diced: This forms the aromatic foundation that ties everything together
• 2 large carrots, peeled and sliced: They add natural sweetness and hold up beautifully during long simmering
• 3 medium russet potatoes, peeled and cut into 1-inch cubes: Russets break down slightly to thicken the broth while still keeping their shape
• 3 cups green cabbage, coarsely chopped: The cabbage melts into the soup, becoming silky and tender
• 2 celery stalks, sliced: Often overlooked, but essential for that classic soup base flavor
• 2 cloves garlic, minced: Add this toward the end of sautéing so it doesn't burn
• 6 cups low-sodium beef broth: Low-sodium lets you control the final seasoning since corned beef is already salty
• 1 cup water: This prevents the soup from becoming too concentrated or salty
• 2 bay leaves: Remove these before serving, but they add subtle herbal notes while cooking
• 1/2 tsp dried thyme: This bridges the gap between the beef and vegetables
• 1/2 tsp black pepper: Freshly ground makes a noticeable difference here
• Salt, to taste: Wait until the end to add this since the corned beef and broth both contribute salt
• Chopped fresh parsley: The only garnish you really need, though it's optional

Instructions

Sauté the base vegetables:

Heat a splash of oil in a large soup pot or Dutch oven over medium heat, then add the onion, carrots, and celery, cooking for 4 to 5 minutes until they've softened and released their fragrance.

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until it becomes fragrant, being careful not to let it brown or burn.

Combine everything in the pot:

Add the potatoes, cabbage, corned beef, beef broth, water, bay leaves, thyme, and black pepper, stirring to combine all the ingredients.

Simmer to perfection:

Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45 to 55 minutes until the potatoes and cabbage are completely tender.

Season and serve:

Taste the soup and adjust with salt and pepper as needed, remove the bay leaves, then ladle into bowls and garnish with fresh parsley if you like.

Pin It

My dad tried this recipe and called me immediately to say he'd been making corned beef wrong his entire life. Now he keeps deli corned beef in the freezer specifically for soup emergencies, which apparently happen more often than I realized in their house.

Making It Your Own

Sometimes I swap half the russet potatoes for sweet potatoes when I want something slightly different, or throw in parsnips if they look good at the market. A splash of apple cider vinegar right before serving wakes everything up beautifully, and a teaspoon of Dijon mustard stirred into your bowl creates this incredible creamy contrast.

What To Serve With It

Crusty bread is non-negotiable for soaking up that beefy broth, though Irish soda bread feels more appropriate and traditional. A simple green salad with sharp vinaigrette cuts through the richness, and honestly, just buttered toast works perfectly fine when you're cooking on a Tuesday night.

Storage and Make-Ahead Tips

This soup freezes remarkably well, so I often double the recipe and tuck half away for those nights when cooking feels impossible. The potatoes will soften slightly upon reheating, but that just makes the soup feel more comforting and cohesive.

• Cool completely before transferring to airtight containers
• Freeze for up to 3 months without any loss of quality
• Reheat gently over low heat, adding a splash of water if needed

Pin It

There's something about a pot of soup simmering away that makes even the smallest kitchen feel like home, especially when it smells this good.

Recipe FAQs

→ Can I use uncooked corned beef for this soup?

Yes, but you should simmer the uncooked corned beef separately until tender before adding it to the soup to ensure it cooks properly without overcooking the vegetables.

→ What can I substitute for green cabbage in this soup?

Savoy or Napa cabbage can be used as alternatives. You can also try kale or collard greens for a different texture and flavor.

→ Is it possible to make this soup gluten-free?

Absolutely, by using certified gluten-free beef broth and checking all ingredient labels, this soup can be prepared gluten-free.

→ How long should I simmer the soup for optimal tenderness?

Simmer the soup covered on low heat for 45 to 55 minutes until the potatoes and cabbage are tender and the flavors meld beautifully.

→ What herbs and spices enhance this dish?

Bay leaves, dried thyme, black pepper, and a pinch of salt help build the classic flavor profile, with fresh parsley added as a garnish for brightness.

→ Can I add a splash of vinegar or mustard to the soup?

Yes, adding apple cider vinegar or a teaspoon of Dijon mustard before serving can add a subtle tang and depth to the flavor.