This satisfying soup may be prepared in less than an hour by using leftover corned beef from the deli. Everything you enjoy about cabbage and corned beef is here, but in a thick and satisfying soup!
It just takes ten minutes to prepare, and it reheats well. One pot may prepare an entire supper!
Not just on St. Patrick’s Day, but any time of year is a good time to enjoy this soup. I love it all year round since it’s so tasty and simple to make.
How Many Servings is this Recipe?
There will be around eleven cups of soup from this recipe, or six servings that are little less than two cups apiece.
Ingredients
- Fully cooked corned beef (shredded or cubed) – leftover that you’ve cooked or from your grocery store’s deli
- Cabbage
- Yellow onion
- Carrots
- Red potatoes
- Celery
- Garlic
- Caraway seeds
- Beef broth – chicken broth can be substituted
- Olive oil
- Bay leaves
- Black pepper
Since the corned beef is already enough salty for me, I use low-sodium beef broth in this dish instead of salt. You are welcome to change the seasonings to suit your tastes.
Are Caraway Seeds Required in this Recipe?
They are not necessary, but they give this soup a wonderful flavor and aroma. Caraway seeds smell like star anise and offer a subtle licorice flavor.
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Corned Beef and Cabbage Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 ½ cups sliced carrots about 3 carrots
- 1 ½ cups sliced celery about 3 stalks
- 1 tablespoon minced fresh garlic
- 1 teaspoon caraway seeds more or less, to taste
- 8 cups low sodium beef broth
- 3 cups fully cooked shredded or cubed corned beef
- 4 cups chopped cabbage about 1 inch pieces – approximately ½ of a small head
- 2 cups red potatoes that have been cut into bite size pieces about ½ pound
- 2 bay leaves
- ¼ teaspoon black pepper more or less, to taste
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
- In a 6-quart Dutch oven or soup pot, warm the olive oil over medium-high heat. Add the celery, carrots, and onion. Cook for five minutes, stirring often.
- Stirring constantly, add the garlic and caraway seeds and simmer for approximately 30 seconds, or until the garlic becomes aromatic.
- Add pepper, bay leaves, potatoes, cabbage, and corned meat to the liquid. Mix well to blend.
- Heat till boiling. Lower the heat to keep the mixture simmering (low or medium low). Simmer, covered, for 30 to 35 minutes, or until the carrots, potatoes, and cabbage are soft. Remove and throw away the bay leaves.
- If preferred, top with freshly chopped parsley and serve.