Description
This Corned Beef and Cabbage Soup is a hearty, comforting bowl packed with tender corned beef, cabbage, potatoes, and vegetables in a savory broth. A faster, lighter twist on the classic Irish-American favorite—perfect for weeknights or St. Patrick’s Day.
Ingredients
Scale
- 2 tsp olive oil
- 2 leeks, chopped (white and light green parts)
- 2 cloves garlic, minced
- 3 medium carrots, chopped
- 1 yellow bell pepper, chopped
- 1 lb lean corned beef brisket
- 6 cups water or low-sodium beef broth
- 2 bay leaves
- 1/4 cup chopped parsley
- 1 large potato, peeled and cubed
- 1 small head cabbage, chopped
- Fresh black pepper, to taste
- Optional: peppercorns or corned beef seasoning packet
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-low heat. Add leeks and sauté until softened, about 4–5 minutes.
- Add garlic, carrots, and bell pepper; cook 2–3 minutes until fragrant.
- Add corned beef, bay leaves, parsley, seasoning packet (if using), and water or broth.
- Bring to a boil, reduce heat, cover, and simmer for about 3 hours until the beef is fork-tender.
- Remove corned beef, shred with forks, and return meat to the pot.
- Add potatoes and cabbage. Simmer 45 minutes until vegetables are tender.
- Season with pepper to taste. Remove bay leaves before serving.
- Ladle into bowls and garnish with extra parsley.
Notes
Add cabbage toward the end to prevent overcooking. Taste before adding salt, as corned beef is naturally salty.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Irish-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg
Keywords: corned beef and cabbage soup, corned beef soup, cabbage soup, Irish soup