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    Home » Recipes » Soups and Stews » Easy Corned Beef and Cabbage Soup

    By Amy · Published: Feb 26, 2020 · Updated: Feb 26, 2020 · This post may contain affiliate links. Please read my disclosure policy 2 Comments

    Easy Corned Beef and Cabbage Soup

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    A closeup of soup in a white bowl. Overlay text at top of image.

    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!

    Overhead view of corned beef and cabbage soup in a white dutch oven with a ladle beside sourdough bread and a bunch of parsley

    Just 10 minutes prep time is all that’s required (and it reheats beautifully).  It’s a complete meal in one pot!

    Overhead view of corned beef and cabbage soup in a white bowl on a marble background beside a piece of sourdough bread

    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.

    Shredded corned beef, cabbage, olive oil, onion, carrots, celery, garlic, caraway seeds, beef broth, potatoes, bay leaves, pepper

    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.

    Overhead view of 2 bowls of corned beef and cabbage soup beside 2 spoons and sourdough bread

    Enjoy!

    More Recipes with Corned Beef

    • Reuben Dip
    • Instant Pot Corned Beef and Cabbage

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    Corned beef and cabbage soup in 2 white bowls with sourdough bread in the background

    Easy Corned Beef and Cabbage Soup

    A hearty and satisfying soup in less than an hour!
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: Irish
    Keyword: corned beef and cabbage soup, leftover corned beef and cabbage soup
    Prep Time: 10 minutes
    Cook Time: 47 minutes
    Total Time: 57 minutes
    Servings: 6 servings
    Author: Amy

    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

    Calories: 356kcal | Carbohydrates: 14g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 2084mg | Potassium: 1399mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5617IU | Vitamin C: 58mg | Calcium: 63mg | Iron: 3mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    HUNGRY FOR MORE?

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      Recipe Rating




    1. Cassandra says

      March 17, 2021 at 4:46 pm

      5 stars
      I made the soup without carrots and bay leaves and pepper and it was still amazing! Best recipe yet!

      Reply
      • Amy says

        March 18, 2021 at 2:24 pm

        Thanks so much, Cassandra – so glad to hear you enjoyed it! 🙂

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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