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Best Corned Beef and Cabbage Soup Recipe

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.
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Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours
Servings: 6 –8 servings
Course: Soup
Cuisine: Irish-American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-low heat. Add leeks and sauté until softened, about 4–5 minutes.
  2. Add garlic, carrots, and bell pepper; cook 2–3 minutes until fragrant.
  3. Add corned beef, bay leaves, parsley, seasoning packet (if using), and water or broth.
  4. Bring to a boil, reduce heat, cover, and simmer for about 3 hours until the beef is fork-tender.
  5. Remove corned beef, shred with forks, and return meat to the pot.
  6. Add potatoes and cabbage. Simmer 45 minutes until vegetables are tender.
  7. Season with pepper to taste. Remove bay leaves before serving.
  8. 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.