Description
A hearty and comforting Corned Beef and Cabbage Soup that makes excellent use of leftover corned beef. This Irish-American inspired soup features tender vegetables simmered in a flavorful beef broth, perfect for cozy meals and St. Patrick’s Day celebrations.
Ingredients
Scale
Vegetables
- 1 small onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cups green cabbage, chopped
- 2 cups peeled and diced potatoes
- 2 cloves garlic, minced
Liquids and Broth
- 1 tablespoon olive oil
- 4 cups beef broth
- 2 cups water
Proteins and Seasonings
- 2 cups cooked corned beef, shredded or diced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
- Cook Cabbage: Add the chopped green cabbage to the pot and cook for 2 to 3 minutes, stirring occasionally to soften the cabbage and blend the flavors.
- Add Liquids and Remaining Ingredients: Pour in the beef broth and water, then add the diced potatoes, shredded or diced corned beef, dried thyme, and bay leaf. Stir to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes. This will allow the vegetables to become tender and the flavors to meld together.
- Final Touches: Remove and discard the bay leaf. Season the soup with salt and black pepper to taste. Garnish with chopped fresh parsley before serving.
Notes
- This soup is an excellent way to use leftover corned beef, making it both economical and delicious.
- For a richer flavor, substitute the water with the cooking liquid from homemade corned beef.
- This soup freezes well; if freezing, omit the potatoes to avoid texture changes upon reheating.
