Corned Beef and Cabbage Soup
Corned beef and cabbage soup turns tender corned beef, sweet cabbage, and simple root vegetables into a cozy, budget friendly meal with rich broth and big comfort.
This soup tastes like a full dinner in a bowl. The potatoes make it hearty, the carrots add gentle sweetness, and a spoonful of mustard brightens the salty corned beef without making the broth sharp.
Why You’ll Love This Recipe
- Great use for leftovers: Cooked corned beef stretches into four filling servings.
- Cozy texture: The potatoes turn tender, the cabbage softens, and the broth stays savory.
- Simple pantry flavor: Mustard, thyme, garlic, and bay leaf do the heavy lifting.
- One pot dinner: Everything simmers together, so cleanup stays easy.
Fabian’s Budget & Health Tip: Use the end pieces of cooked corned beef for this soup. They are often cheaper, full of flavor, and perfect once diced. For a lighter bowl, choose low sodium beef broth and add salt only after the corned beef has simmered, since the meat already brings plenty of seasoning.
Ingredients (Serves 4)
- 2 cups chopped cooked corned beef (300 g)
- 4 cups chopped green cabbage (300 g)
- 1 pound potatoes, peeled or unpeeled and diced (450 g)
- 2 medium carrots, sliced (150 g)
- 2 celery stalks, sliced (100 g)
- 1 medium onion, diced (150 g)
- 3 garlic cloves, minced (9 g)
- 6 cups beef broth (1.4 liters)
- 1 tablespoon mustard, Dijon or yellow (15 g)
- 1 teaspoon dried thyme (1 g)
- 1 bay leaf
- 1 half teaspoon salt, plus more to taste (3 g)
- 1 half teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Soften the Onion and Celery
Set a large soup pot over medium heat. Add a splash of beef broth, then add the onion and celery. Cook for 4 to 5 minutes, stirring often, until the onion looks glossy and the celery smells fresh and sweet.
2. Add the Garlic
Stir in the minced garlic. Cook for about 30 seconds, just until your kitchen smells savory and warm. Do not let the garlic brown, because it can turn bitter fast.
3. Build the Broth
Pour in the beef broth. Stir in the mustard, thyme, bay leaf, potatoes, carrots, salt, and black pepper. Scrape the bottom of the pot with your spoon so every bit of flavor blends into the broth.
4. Simmer the Root Vegetables
Bring the soup to a gentle boil, then reduce the heat to a steady simmer. Cook for 12 to 15 minutes, until the potatoes are almost tender when pierced with a fork. They should give a little resistance in the center.
5. Add the Cabbage and Corned Beef
Stir in the cabbage and chopped corned beef. The cabbage will look like a lot at first, but it will soften into the broth within a few minutes.
6. Finish Until Tender
Simmer for 10 to 12 minutes, until the cabbage is silky, the carrots are soft, and the corned beef has warmed through. Taste the broth before adding more salt. Remove the bay leaf before serving.
Expert Troubleshooting & FAQs
Can I use leftover corned beef?
Yes. This recipe works best with cooked corned beef. Dice it small so every spoonful gets tender meat and savory flavor.
Why is my soup too salty?
Corned beef can be salty, and some beef broth is salty too. Use low sodium broth when possible. If the soup tastes too salty, add a diced potato and simmer until tender, or add extra cabbage and a splash of water.
How do I keep the cabbage from getting mushy?
Add the cabbage near the end, after the potatoes and carrots are almost tender. It only needs enough time to soften and turn sweet.
Can I make this soup ahead?
Yes. The flavor gets even deeper after a night in the fridge. Reheat it gently on the stove so the potatoes do not break apart too much.
Can I freeze corned beef and cabbage soup?
You can freeze it, but the potatoes may soften after thawing. For the best texture, cool the soup completely, freeze in airtight containers, and reheat slowly.
Estimated Nutritional Facts
Per serving, approximate:
- Calories: 340
- Protein: 20 g
- Carbs: 32 g
- Fats: 14 g
Corned Beef and Cabbage Soup
Ingredients
- 2 cups chopped cooked corned beef (300 g)
- 4 cups chopped green cabbage (300 g)
- 1 pound potatoes, peeled or unpeeled and diced (450 g)
- 2 medium carrots, sliced (150 g)
- 2 celery stalks, sliced (100 g)
- 1 medium onion, diced (150 g)
- 3 garlic cloves, minced (9 g)
- 6 cups beef broth (1.4 liters)
- 1 tablespoon mustard, Dijon or yellow (15 g)
- 1 teaspoon dried thyme (1 g)
- 1 bay leaf
- 1 half teaspoon salt, plus more to taste (3 g)
- 1 half teaspoon black pepper (1 g)
Instructions
- 1. Soften the Onion and Celery. Set a large soup pot over medium heat. Add a splash of beef broth, then add the onion and celery. Cook for 4 to 5 minutes, stirring often, until the onion looks glossy and the celery smells fresh and sweet.
- 2. Add the Garlic. Stir in the minced garlic. Cook for about 30 seconds, just until your kitchen smells savory and warm. Do not let the garlic brown, because it can turn bitter fast.
- 3. Build the Broth. Pour in the beef broth. Stir in the mustard, thyme, bay leaf, potatoes, carrots, salt, and black pepper. Scrape the bottom of the pot with your spoon so every bit of flavor blends into the broth.
- 4. Simmer the Root Vegetables. Bring the soup to a gentle boil, then reduce the heat to a steady simmer. Cook for 12 to 15 minutes, until the potatoes are almost tender when pierced with a fork. They should give a little resistance in the center.
- 5. Add the Cabbage and Corned Beef. Stir in the cabbage and chopped corned beef. The cabbage will look like a lot at first, but it will soften into the broth within a few minutes.
- 6. Finish Until Tender. Simmer for 10 to 12 minutes, until the cabbage is silky, the carrots are soft, and the corned beef has warmed through. Taste the broth before adding more salt. Remove the bay leaf before serving.
