By utilizing deli or leftover corned beef, this comforting soup is on the table in less than an hour. It’s everything you love about corned beef and cabbage, but in a hearty and filling soup!
Just 10 minutes prep time is all that’s required (and it reheats beautifully). It’s a complete meal in one pot!
This soup can be enjoyed any time of the year, not just St. Patrick’s Day. It’s so easy to prepare (and so delicious!), I enjoy it year-round.
How Many Servings is this Recipe?
This recipe yields approximately 11 cups of soup, which is six servings that are a little under two cups each.
Your Simple Ingredients
- Fully cooked corned beef (shredded or cubed) – leftover that you’ve cooked or from your grocery store’s deli
- Cabbage
- Yellow onion
- Carrots
- Red potatoes
- Celery
- Garlic
- Caraway seeds
- Beef broth – chicken broth can be substituted
- Olive oil
- Bay leaves
- Black pepper
I use low sodium beef broth and do not use salt in this recipe because the corned beef is salty enough for my taste. Feel free to adjust the seasonings to your personal preference.
Are Caraway Seeds Required in this Recipe?
They’re not required, but add a delicious flavor to this soup (and they smell heavenly too!). Caraway seeds add a mild licorice flavor and they smell similar to star anise.
Enjoy!
More Recipes with Corned Beef
Easy Corned Beef and Cabbage Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 ½ cups sliced carrots about 3 carrots
- 1 ½ cups sliced celery about 3 stalks
- 1 tablespoon minced fresh garlic
- 1 teaspoon caraway seeds more or less, to taste
- 8 cups low sodium beef broth*
- 3 cups fully cooked shredded or cubed corned beef
- 4 cups chopped cabbage about 1 inch pieces – approximately ½ of a small head
- 2 cups red potatoes that have been cut into bite size pieces about ½ pound
- 2 bay leaves
- ¼ teaspoon black pepper more or less, to taste
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
- Heat olive oil in a 6-quart dutch oven or soup pot over medium high heat. Add onion, carrots and celery. Cook for 5 minutes (stirring frequently).
- Add garlic and caraway seeds and cook until garlic is fragrant, stirring frequently (about 30 seconds).
- Add broth, corned beef, cabbage, potatoes, bay leaves and pepper. Stir to combine.
- Bring to a boil. Reduce heat to maintain a simmer (low or medium low). Cover and simmer for 30 to 35 minutes, or until cabbage, potatoes and carrots are tender. Remove and discard bay leaves.
- Serve sprinkled with chopped fresh parsley, if desired.
Notes
- *Chicken broth can be substituted for beef broth
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Jim says
I made this last night. Turned out great. Easy to make, filling, and healthy. I made a double batch, some for freezing. Last time I made corned beef I saved all of the drippings and used 2 cups for the soup. I used the deli corned beef cut in 1/2″ slices. I highly recommend this soup.
Cassandra says
I made the soup without carrots and bay leaves and pepper and it was still amazing! Best recipe yet!
Amy says
Thanks so much, Cassandra – so glad to hear you enjoyed it! 🙂