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Corned Beef And Cabbage Soup

One-Pot Corned Beef and Cabbage Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 tbsp butter or neutral oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and sliced into rounds
  • 6 cups low-sodium beef broth
  • 1 lb waxy potatoes, cut into 1-inch chunks
  • 3 cups shredded green cabbage
  • 2 cups shredded cooked corned beef
  • 1 bay leaf
  • Salt and black pepper to taste

Method
 

  1. Melt butter in a large pot over medium heat. Cook onion and carrots until soft, about 5 minutes. Add garlic and cook 1 minute more.
  2. Pour in beef broth and add bay leaf. Bring to a boil, then add potatoes. Reduce heat and simmer 10 minutes.
  3. Stir in cabbage and simmer until tender, 5 to 7 minutes.
  4. Add shredded corned beef and warm through, about 3 minutes. Remove bay leaf. Taste and season with salt and pepper if needed.
  5. Ladle into bowls and serve hot.

Notes

This recipe works best with corned beef that is already cooked, either homemade or from a good deli. Let the soup rest 5 minutes off the heat before serving to let the flavors settle. If you want to use raw corned beef, see the Variations section for the simple changes.