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

Easy Corned Beef and Cabbage Soup

  • Author: Amy @ The Blond Cook
  • Prep Time: 10 minutes
  • Cook Time: 47 minutes
  • Total Time: 57 minutes
  • Yield: 6 servings


Everything you love about corned beef and cabbage, but in a hearty and satisfying soup!


  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 1/2 cups sliced carrots (about 3 carrots)
  • 1 1/2 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 1/2 of a small head)
  • 2 cups red potatoes that have been cut into bite size pieces (about 1/2 pound)
  • 2 bay leaves
  • 1/4 teaspoon black pepper (more or less, to taste)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)


  1. 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).
  2. Add garlic and caraway seeds and cook until garlic is fragrant, stirring frequently (about 30 seconds).
  3. Add broth, corned beef, cabbage, potatoes, bay leaves and pepper.  Stir to combine.
  4. 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.
  5. Serve sprinkled with chopped fresh parsley, if desired.


  • *Chicken broth can be substituted for beef broth
  • Category: Soup
  • Method: Boil
  • Cuisine: Irish

Keywords: leftover corned beef and cabbage soup, corned beef and cabbage soup