Corned Beef Cabbage Soup (Printer-friendly)
A comforting blend of tender corned beef, cabbage, potatoes, and carrots in a flavorful broth.
# What you'll need:
→ Meats
01 - 1 lb cooked corned beef, diced or shredded
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 3 medium carrots, peeled and sliced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 1 small green cabbage, cored and chopped (about 6 cups)
07 - 2 celery stalks, diced
→ Broth & Liquids
08 - 6 cups low-sodium beef broth
09 - 2 cups water
→ Herbs & Seasonings
10 - 1 bay leaf
11 - 1/2 tsp dried thyme
12 - 1/2 tsp black pepper
13 - Salt, to taste
14 - 2 tbsp chopped fresh parsley (plus more for garnish)
15 - 1 tbsp Dijon mustard (optional)
# Method:
01 - Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add diced onion and celery; sauté for 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
02 - Add sliced carrots and diced potatoes to the pot. Stir to coat with aromatics and cook for 2 minutes, allowing vegetables to begin softening.
03 - Pour in beef broth and water. Add bay leaf, dried thyme, and black pepper. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
04 - Cover pot and simmer for 20 minutes until potatoes are fork-tender but not falling apart.
05 - Stir in chopped cabbage and continue cooking uncovered for 15 to 20 minutes until cabbage is wilted and tender.
06 - Add diced or shredded corned beef to the soup. Simmer for 10 minutes to heat through and allow flavors to meld together.
07 - Remove bay leaf and discard. Taste soup and adjust seasoning with salt as needed. If desired, stir in Dijon mustard for added depth.
08 - Ladle hot soup into bowls. Garnish with additional fresh parsley and serve immediately.
# Expert Tips:
01 -
- It transforms leftover corned beef into something completely new and magical
- The broth becomes comfort in a bowl, rich with layers of flavor from slow simmered vegetables
02 -
- The corned beef will continue to release salt as it simmers, so always taste before adding extra salt
- Cabbage can seem overwhelming at first but cooks down significantly, so don't be afraid of the volume
03 -
- Cut all vegetables into similar sizes so they cook evenly and no single ingredient dominates
- Let the soup rest for 10 minutes off the heat before serving to let flavors settle