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Corned Beef and Cabbage Soup

Prep Time10 minutes
Active Time47 minutes
Total Time1 hour
Course: Soup
Cuisine: irish
Keyword: corned beef and cabbage soup, leftover corned beef and cabbage soup, Hearty Irish Soup, Homestyle Cooking, Irish Bliss
Yield: 6

Materials

  • 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.

Notes

Chicken broth can be substituted for beef broth