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.