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Corned Beef and Cabbage Soup Recipe

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.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

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
 

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

Notes

  • 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.