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+ servings
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!
Prep Time 10 minutes
Cook Time 47 minutes
Total Time 57 minutes
Servings 6 servings


  • 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


  • 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.


  • *Chicken broth can be substituted for beef broth