Corned Beef and Cabbage Soup

Sharing is caring!

A Hearty Classic Reinvented for Everyday Comfort

Few meals evoke feelings of nostalgia and comfort quite like corned beef and cabbage. Traditionally reserved for special occasions or St. Patrick’s Day feasts, this hearty combination of tender beef and wholesome cabbage has been reimagined in a soup that’s as easy to make as it is satisfying to eat. Meet your new go-to: Corned Beef and Cabbage Soup. This version keeps all the classic flavors you love—without any pork or bacon—and turns them into a one-pot meal perfect for busy weeknights or cozy weekends.

In this recipe, we swap traditional pork-based corned beef with a tender, flavorful beef brisket or deli-style beef corned beef to make it accessible and suitable for everyone. The cabbage is gently simmered until just tender, while potatoes and carrots add earthy richness. A touch of garlic and onion brings balance, and fresh herbs like thyme or parsley infuse every spoonful with brightness.

The result is a brothy, warming soup that’s both nutritious and nostalgic. It feels like a nod to tradition while staying practical and modern, especially with shortcuts like using pre-cooked corned beef or slow-cooker options. The flavors meld beautifully, each ingredient playing its part to create a full-bodied and hearty bowl of goodness.

Cabbage often gets a bad rap, but when cooked properly—like in this soup—it becomes incredibly tender and flavorful, soaking up the savory broth and enhancing the overall dish. It’s a budget-friendly veggie that delivers on taste and texture.

Another highlight of this soup is its make-ahead potential. The flavors deepen after a night in the fridge, making leftovers taste even better the next day. It also freezes well, so you can make a large batch and enjoy homemade comfort food whenever you need it.

This Corned Beef and Cabbage Soup recipe doesn’t require any special ingredients or techniques. It uses pantry staples and is flexible enough to adapt to what you have on hand. It’s as much a pantry-clean-out meal as it is a traditional favorite, and it’s bound to become part of your regular meal rotation.

Whether you’re Irish or just Irish at heart, this soup is a reminder of how food can connect us to culture, tradition, and each other. Serve it with a slice of crusty bread or cornbread for a truly satisfying meal that warms you from the inside out.

For a lighter version, reduce the potatoes or replace them with cauliflower. For a more filling meal, pair it with a green salad or a slice of rye toast. This soup plays well with other dishes or stands confidently on its own.

The beef adds a savory punch, while the cabbage softens and sweetens during cooking. Carrots contribute color and natural sweetness, while potatoes provide creamy contrast and make the soup more filling. All together, it’s a beautifully balanced bowl.

What truly sets this soup apart is the broth. It’s made by simmering the corned beef and vegetables together with simple seasoning. The result is deeply flavorful but not overly salty, with all the richness of a long-cooked stew in a much shorter time frame.

Cooking this soup also fills your home with a welcoming aroma—hearty, herbaceous, and deeply comforting. It’s the kind of scent that brings people to the kitchen asking, “What’s cooking?”

This soup is an excellent way to use leftover corned beef, whether from a homemade roast or deli slices. Just chop it into bite-sized pieces and let it simmer gently to soak up the flavors.

It’s rustic, it’s simple, and it’s undeniably satisfying. From first simmer to final ladle, this Corned Beef and Cabbage Soup is a celebration of comfort food at its best—familiar, easy, and endlessly nourishing.

Servings

4–6 servings

Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2–3 potatoes, peeled and diced
• 3 cups chopped green cabbage
• 2 cups cooked beef corned beef, chopped
• 6 cups beef broth (low-sodium)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf
• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add onions and cook for 3–4 minutes until soft.
2. Add garlic and cook another minute until fragrant.
3. Stir in carrots and potatoes. Sauté for 2–3 minutes.
4. Pour in beef broth, then add cabbage, corned beef, thyme, bay leaf, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until vegetables are tender.
6. Discard bay leaf. Taste and adjust seasoning as needed.
7. Ladle into bowls and garnish with fresh parsley.

Tips

• Use deli-style or leftover homemade corned beef for convenience.
• Adjust the salt carefully—corned beef is already salty.
• Make it ahead of time; the flavors are even better the next day.
• Swap potatoes with turnips or cauliflower for a lower-carb version.

Why You’ll Love This Recipe

It’s hearty, simple, and delicious—a soul-warming soup that captures the essence of a traditional Irish dish while being accessible and easy enough for busy weeknights.

Summary

A comforting, hearty bowl of Corned Beef and Cabbage Soup made with beef, carrots, potatoes, and cabbage in a savory broth. It’s easy, nourishing, and perfect for any season.