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Corned Beef Soup

Corned Beef Soup Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 medium Yukon Gold potatoes, cut into ½-inch cubes
  • 4 cups shredded green cabbage
  • 4 cups beef broth
  • 2 cups chopped cooked corned beef
  • 1 bay leaf
  • 1 tbsp apple cider vinegar
  • Salt and freshly ground black pepper

Method
 

  1. Heat oil in a large pot over medium heat. Add onion, carrots, celery, and a pinch of salt; cook, stirring often, about 5 minutes until soft.
  2. Stir in garlic and cook 30 seconds. Add broth, corned beef, bay leaf, and vinegar. Bring to a boil, then reduce heat, cover, and simmer 15 minutes.
  3. Add potatoes and cabbage. Return to a simmer and cook uncovered 15 to 20 minutes, until potatoes are fork-tender.
  4. Remove bay leaf, season with salt and pepper to taste. Ladle into bowls and top with parsley.

Notes

The soup will thicken slightly as it sits; add a splash of broth when reheating.