Corned Beef Soup Recipe
This warm and hearty corned beef and cabbage soup is perfect for busy weeks when you want something cozy simmering on the stove. It comes together with simple steps and creates a comforting bowl that reheats beautifully.
Ingredients
Instructions
-
Warm the oil in a large pot over medium heat and add the onion, carrots and celery. Cook until they start to soften and smell sweet.
-
Stir in the garlic and let it cook for about a minute, just until fragrant.
-
Pour in the broth, then add the diced corned beef. Mix it up so everything settles evenly in the pot.
-
Add the potatoes and cabbage. Bring the soup to a steady simmer and let it cook gently.
-
Keep simmering until the potatoes are tender and the corned beef softens, usually around an hour and a half.
-
Season with salt and pepper, adjusting to what tastes right for you.
-
Let it cool slightly before serving so the flavors mellow and the broth thickens a bit.
Note
• Store leftovers in the fridge for up to 3 days. The flavor gets richer overnight.
• The soup freezes well. Cool fully, then freeze in containers for easy meals later.
• Leftover cooked corned beef works too. Add it during the last 20 to 30 minutes so it stays tender.
soup
