Corned Beef Cabbage Potatoes (Printable Version)
Hearty soup with corned beef, cabbage, potatoes, and savory vegetables, perfect for a filling meal.
# 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 Steps:
01 - Heat a splash of 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, diced corned beef, beef broth, water, bay leaves, thyme, and black pepper. Stir to combine.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 45–55 minutes, or until potatoes and cabbage are tender.
05 - Taste and adjust seasoning with salt and pepper as needed.
06 - Remove bay leaves. Ladle soup into bowls and garnish with fresh parsley if desired.
# Helpful Tips:
01 -
- It transforms leftovers or deli corned beef into something that tastes like it simmered all day
- The broth becomes impossibly rich without needing any fancy techniques or ingredients
02 -
- Using already cooked corned beef is essential here, otherwise the meat will become tough and dry during the long simmering time
- The soup tastes even better the next day, so consider making it ahead and letting the flavors develop overnight
03 -
- Cut your vegetables into uniform sizes so everything finishes cooking at the same time
- Taste the broth before adding salt since the corned beef contributes significant saltiness