Corned Beef and Cabbage Soup

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There is something so steady and comforting about a warm bowl of corned beef and cabbage soup. I tend to make this on busy weeks when I want a meal that simmers away gently while I tidy up the kitchen or settle into the evening. It has that cozy, savory aroma that fills the house and makes everything feel calmer.

What I love most is how simple the steps are. Once the vegetables soften and the broth goes in, the soup takes care of itself, giving you a warm and hearty bowl without much effort. It’s a great option for low-energy days because the recipe feels dependable, familiar and easy to prepare.

It’s also freezer-friendly, which means you can tuck a batch away for future busy nights.

Why You’ll Love It

• Straightforward steps with familiar pantry ingredients.
• Comforting and hearty without a long prep time.
• Freezer-friendly and wonderful for busy weeks.
• Easy for beginners and consistent every time.
• Works with raw corned beef or leftover corned beef.

Ingredients For This Corned Beef and Cabbage Soup

Corned beef and cabbage soup is very flexible, so feel free to use the broth and vegetables you enjoy most. The amounts below keep the soup balanced and cozy.

1 tablespoon neutral oil, for softening the vegetables
1 medium onion, diced into small pieces
2 medium carrots, chopped into even cubes
2 celery stalks, sliced thinly for quick cooking
3 cloves garlic, finely chopped so it melts into the broth
5 cups chicken or beef broth, whichever you prefer
1 pound uncooked corned beef with its seasoning liquid, cut into small cubes
2 medium potatoes, peeled and chopped into small chunks
2 and a half cups cabbage, thinly shredded
Salt and black pepper to taste

How To Make This Corned Beef and Cabbage Soup

1. Warm the oil in a large pot over medium heat. Add the onion, carrots and celery. Let them cook gently until they begin to soften. This usually takes a few minutes and helps build a flavorful base.
2. Stir in the garlic and let it cook for about a minute until it smells fragrant. Keep the heat steady so it does not brown too quickly.
3. Pour in the broth and add the diced corned beef, including any of the seasoning liquid from the package. Stir well to blend everything together.
4. Add the potatoes and cabbage. Bring the pot up to a light boil, then lower the heat so it can simmer calmly.
5. Let the soup simmer until the corned beef becomes tender and the potatoes are cooked through. This can take around 1 and a half hours on a gentle simmer. Stir occasionally to keep everything evenly cooked.
6. Taste and season with salt and pepper. The broth will already be flavorful, so start lightly and adjust to what you enjoy.
7. Serve warm. The soup will thicken slightly as it rests, giving it an even cozier texture.

Slow Cooker Option

If you prefer a slower method, you can sauté the vegetables first for extra flavor, then place everything into your slow cooker. Cook on low for about 8 to 9 hours or on high for about 3 to 4 hours until the corned beef is tender.

Using Leftover Corned Beef

If you have leftover corned beef from a roast dinner, this soup becomes even simpler. The meat is already tender, so you can add it later in the cooking process to keep the texture soft and balanced.

1. Cut the leftover corned beef into small, even pieces so it warms through gently without falling apart.
2. Cook the onions, carrots and celery as usual, then stir in the garlic and let it become fragrant.
3. Add the broth, potatoes and cabbage. Bring everything to a gentle simmer.
4. Let the vegetables cook until the potatoes are tender and the cabbage softens.
5. Stir in the leftover corned beef during the last 20 to 30 minutes of cooking. It only needs enough time to heat through and blend with the broth.
6. Taste and adjust the seasoning with salt and pepper before serving.

This method makes good use of leftovers and turns a roast dinner into a second warm, easy meal for busy weeks.

Tips, FAQs, Variations

Can I make this ahead?
Yes, it reheats beautifully. The flavors deepen after a night in the fridge.

Does it freeze well?
It freezes nicely. Store it in freezer containers and thaw gently on the stovetop or in the fridge overnight.

Can I use leftover corned beef?
Absolutely. Add it during the last 30 minutes of cooking so it stays tender.

What vegetables work well?
Parsnips, leeks or a handful of chopped spinach can be added for extra texture and color.

Broth options?
Chicken broth keeps the soup lighter, while beef broth creates a deeper, more traditional flavor.

This corned beef and cabbage soup is simple, warm and dependable, the kind of recipe that makes busy weeks a little easier. I hope it brings a bit of comfort to your kitchen this week.

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