Corned Beef and Cabbage Soup Recipe You’ll Make Again and Again
If you’ve ever had leftover corned beef after St. Patrick’s Day or just love a warm, hearty soup that feels like a hug in a bowl, then you’re in for a treat.
I came up with this corned beef and cabbage soup idea after making the classic corned beef and cabbage dinner one year.
I had plenty of leftovers, and instead of reheating the same plate, I decided to turn it into a soup. Honestly, it turned out so comforting that I started making it even when I didn’t have leftovers—yes, it’s that good.
This soup is rich, filling, and packed with tender beef, soft cabbage, and flavorful broth.
It’s the kind of recipe you’ll want to keep in your back pocket whenever you need a cozy meal. Let me walk you through everything you need to know so you can make it too.
Why You’ll Love Corned Beef and Cabbage Soup
The first thing I noticed when I made this soup was how satisfying it felt without being heavy. Here’s why I think you’ll love it as much as I do:
- It’s budget-friendly. Corned beef stretches beautifully in a soup. You don’t need much to get great flavor.
- It’s filling. With cabbage, carrots, and potatoes, it’s a complete meal in one bowl.
- It’s easy. No fancy techniques or complicated ingredients.
- It’s flexible. You can make it with leftovers, canned corned beef, or even start fresh with a brisket.
This is the type of soup you’ll want to make on a chilly evening, when you need something simple but hearty.
Ingredients You’ll Need
Let’s break down the main ingredients that make this soup shine.
- Corned beef: Leftover corned beef works perfectly, but you can also use canned corned beef or cook a fresh brisket just for this soup.
- Cabbage: Green cabbage is classic. It softens up in the broth and adds a touch of sweetness.
- Potatoes: They make the soup hearty and give it that stick-to-your-ribs feel. Yukon gold or red potatoes are best.
- Carrots: A pop of color and natural sweetness.
- Onion & garlic: For depth and flavor.
- Broth: Beef broth or chicken broth works fine. Some people even use the cooking liquid from corned beef if they made it fresh.
- Seasonings: Bay leaf, thyme, pepper, and parsley. You don’t need much because the corned beef itself is already well seasoned.
That’s it—basic ingredients, but they come together beautifully.
Step-by-Step Guide to Making Corned Beef and Cabbage Soup
Here’s how I like to make it at home.
Step 1: Sauté the Aromatics
Start with a large pot or Dutch oven. Add a little butter or oil, then toss in your onions, carrots, and garlic. Sauté until softened and fragrant. This step gives your soup a flavorful base.
Step 2: Add the Broth and Potatoes
Pour in the broth and add your potatoes. Bring everything to a boil, then lower the heat so the potatoes can cook gently. They’ll take about 10–15 minutes to soften.
Step 3: Stir in the Cabbage
Once the potatoes are nearly tender, add in the cabbage. Don’t worry if it looks like a lot—it will shrink down as it cooks.
Step 4: Add the Corned Beef
Now’s the best part: stir in the chopped or shredded corned beef. Let it simmer for another 10 minutes so the flavors come together.
Step 5: Taste and Adjust
At this point, taste your soup. Depending on your corned beef, you may not need extra salt. Add black pepper and fresh parsley to brighten things up.
And just like that, you’ve got a pot of hearty corned beef and cabbage soup ready to serve.
Tips for the Best Flavor
I’ve made this soup several times, and here are the little tricks that make a big difference:
- Use the corned beef cooking liquid. If you made corned beef fresh, save the broth—it adds amazing flavor.
- Don’t over-salt. Corned beef is naturally salty, so taste before adding more.
- Cut everything evenly. Dice your potatoes and carrots into similar sizes so they cook evenly.
- Make it ahead. The soup tastes even better the next day after the flavors mingle.
Variations You Can Try
The best part about this soup is how flexible it is. Here are a few fun twists:
- With canned corned beef: If you don’t have fresh leftovers, canned works surprisingly well. Just break it up into chunks before adding.
- Add barley: If you want more texture, toss in some pearl barley. It turns the soup into a corned beef and cabbage stew.
- Spice it up: Add a pinch of red pepper flakes if you like a little heat.
- Make it low-carb: Skip the potatoes and use cauliflower florets instead.
- Add beans: White beans or navy beans give extra protein and creaminess.
Serving Ideas
Corned beef and cabbage soup is a complete meal, but I love pairing it with something simple on the side.
- A slice of crusty bread for dipping.
- A warm biscuit or roll.
- A simple green salad to balance the richness.
- Irish soda bread for a festive touch.
Storing and Reheating
This soup makes great leftovers.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: It freezes well for up to 2 months. Just cool it down completely before freezing.
- Reheat: Warm gently on the stove or in the microwave. Add a splash of broth or water if it’s too thick.
Why This Soup Feels So Comforting
For me, this recipe is more than just soup. It’s about using up leftovers in a way that doesn’t feel like leftovers. It’s about sitting down with a big bowl on a cold day and feeling instantly warm inside.
Food has a funny way of connecting us to memories, and for me, corned beef and cabbage soup always reminds me of family dinners where we laughed, ate too much, and then enjoyed bowls of this soup the next day. I think you’ll feel the same once you try it.
FAQs About Corned Beef and Cabbage Soup
1. Can I use canned corned beef for this soup?
Yes! Canned corned beef works well if you don’t have leftovers. Just break it into chunks before adding it to the soup.
2. Do I have to add potatoes?
Not at all. Potatoes make it hearty, but you can swap them with cauliflower or even skip them if you prefer a lighter version.
3. What type of cabbage works best?
Green cabbage is classic, but Savoy or Napa cabbage also work if that’s what you have on hand.
4. How do I thicken the soup?
You can mash a few of the potatoes into the broth to naturally thicken it.
5. Can I make this in a slow cooker?
Yes. Just add everything except the cabbage to your slow cooker and cook on low for 6–8 hours. Add the cabbage in the last hour.
6. Is this soup gluten-free?
Yes, as long as your broth is gluten-free. Always check the label.
7. Can I make it spicy?
Absolutely. Add red pepper flakes, a dash of hot sauce, or sliced jalapeños for heat.
8. What’s the best bread to serve with it?
Crusty bread or Irish soda bread are my top choices.
9. Can I freeze leftovers?
Yes, this soup freezes beautifully for up to 2 months. Just reheat slowly and add a bit of broth if needed.
10. Does it taste better the next day?
Yes, the flavors deepen overnight, making it even more delicious.
