corned beef and cabbage soup recipe

The Best corned beef and cabbage soup recipe

Corned beef and cabbage soup is the recipe I make when I want a full meal in one pot without spending my whole afternoon in the kitchen. I start with onion, carrots, and celery in a little butter until they soften, then add diced potatoes, chopped cabbage, and cubed corned beef. Everything goes into broth with a bay leaf and a pinch of black pepper, and it simmers until the potatoes are tender and the cabbage has mellowed out. The whole thing comes together in about 45 minutes, and most of that is hands off time while I help with homework or fold a load of laundry.

My kids ask for this soup on cold days, and that says a lot because they are picky about anything green. The cabbage cooks down soft and sweet, so it does not taste bitter, and the potatoes soak up the salty flavor from the corned beef. My husband likes his with a slice of buttered rye bread, and I usually add a splash of the cooking liquid from the brisket if I have leftover corned beef from St. Patrick’s Day. It works just as well with deli corned beef on a regular Tuesday. I make a big pot on Sunday and we eat it for lunch for a couple of days after.

It is also a meal I feel good about serving. Cabbage brings fiber and vitamin C to the bowl, carrots and onion add more vegetables than my family would eat on a plate, and the corned beef gives it enough protein to actually keep everyone full until dinner. Corned beef is salty, so I taste the soup before I add any extra salt and I usually use low sodium broth to keep things balanced. If you want to lighten it up, skim the fat that rises to the top, or use half broth and half water. Either way, it stays hearty and satisfying without being heavy.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Corned Beef and Cabbage Soup Works

I make this corned beef and cabbage soup year round because it feeds a crowd without much fuss and the slow simmer fills the house with a smell everyone recognizes. It works for a casual weeknight or a big family gathering, and people can ladle it up however they like with bread on the side. If you need one dependable pot of food that keeps everyone happy, this is the one I reach for.

❓ Frequently Asked Questions About Corned Beef and Cabbage Soup

1. Can I make corned beef and cabbage soup in a slow cooker?

Yes. Layer the onions, carrots, and potatoes in the bottom of the slow cooker, set the corned beef on top, and add the broth and seasonings. Cook on low for seven to eight hours, then stir in the shredded cabbage during the last 45 minutes so it keeps some texture. Shred the beef and return it to the pot right before serving.

2. Do I need to rinse the corned beef before cooking?

Rinse it if you are sensitive to salt, since the curing brine makes the meat quite salty on its own. A quick rinse under cool water removes surface brine without stripping the flavor. If you rinse, taste the broth before adding any extra salt at the end of cooking.

3. What is the best way to keep the cabbage from turning mushy?

Add the cabbage later than the root vegetables, usually in the last 20 to 30 minutes of simmering. Cut it into thick wedges or wide ribbons rather than fine shreds, and keep the pot at a gentle simmer instead of a rolling boil. The leaves should be tender but still hold their shape when you ladle out a bowl.

4. How long does leftover soup keep, and can I freeze it?

Store leftovers in a sealed container in the refrigerator for three to four days. The soup freezes reasonably well, though the potatoes and cabbage soften and can turn grainy after thawing, so freeze it in portions you plan to eat soon. Reheat gently on the stovetop with a splash of broth to loosen the liquid.

5. Can I use leftover cooked corned beef instead of a raw brisket?

Absolutely. Skip the long simmer and build the soup by cooking the onions, carrots, and potatoes in broth until nearly tender, then add the cabbage. Stir in cubed or shredded cooked corned beef in the final 10 minutes, just long enough to heat it through. Taste before seasoning, since the meat will already carry plenty of salt.