Name: Corned Beef and Cabbage Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Irish
Ingredients: 1 medium onion, chopped; 3 cloves garlic, minced; 3 carrots, peeled and sliced; 2 celery stalks, sliced; 4 cups green cabbage, chopped; 2 medium potatoes, peeled and diced; 2 cups cooked corned beef, shredded or chopped; 6 cups beef broth; 1 cup water; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 bay leaf; Salt and black pepper to taste

Jump to Recipe· 4.3 from 5 reviews

I absolutely love this Corned Beef and Cabbage Soup Recipe because it combines the rich, comforting flavors of tender corned beef with the hearty goodness of fresh vegetables and aromatic herbs. It’s one of those recipes that feels like a warm hug in a bowl — perfect for chilly evenings or when you’re craving something satisfying yet not too heavy. The combination of cabbage, potatoes, and savory beef broth creates a soup that’s both flavorful and nourishing, and I find it incredibly easy to prepare, which makes it a go-to in my kitchen.

Why You’ll Love This Corned Beef and Cabbage Soup Recipe

What really makes this Corned Beef and Cabbage Soup Recipe stand out for me is the wonderful balance of flavors you get with every spoonful. The slight sweetness of the cabbage and carrots perfectly complements the savory, slightly salty corned beef. I love how the thyme, parsley, and bay leaf subtly elevate the broth, adding depth without overwhelming the dish. It’s hearty and comforting but still light enough to enjoy on any night of the week.

Another reason I keep coming back to this recipe is how simple it is to throw together. With just a few basic ingredients and a bit of time, you can have a pot bubbling with deliciousness that feeds a crowd or gives you plenty of leftovers. I usually make this for casual family dinners, St. Patrick’s Day celebrations, or anytime I want a warm, filling meal that feels like home. Plus, it’s a fantastic recipe to adapt if you want to mix up the flavors with different herbs or veggies.

Ingredients You’ll Need

A white pot filled with chunky chicken noodle soup sits on a white marbled surface. The soup has layers of light brown broth, pale yellow noodles, and pieces of light brown chicken mixed with orange carrot slices and small green parsley leaves floating on top. Two slices of toasted bread rest behind the pot, showing golden crust and a soft inside. A woman's hand holds a wooden spoon stirring the soup. photo taken with an iphone --ar 4:5 --v 7

The beauty of this soup is in its simplicity — each ingredient is essential and plays a crucial role in creating the taste, texture, and color that I love about this dish.

Olive oil: Provides a flavorful base for sautéing the vegetables and adds a rich, fruity note.
Medium onion, chopped: Adds natural sweetness and depth of flavor once sautéed.
Garlic, minced: Imparts a warm, aromatic layer that complements the beef beautifully.
Carrots, peeled and sliced: Bring a slight sweetness and vibrant color to the soup.
Celery stalks, sliced: Adds subtle earthiness and a little crunch if not overcooked.
Green cabbage, chopped: The star vegetable that wilts into the broth, adding volume and texture.
Corned beef, cooked and shredded or chopped: The hearty protein packed with flavor, perfect for this soup.
Beef broth: Creates a rich, savory base that ties all the ingredients together.
Water: Helps balance the broth concentration and ensures the soup isn’t too thick.
Potatoes, peeled and diced: Add comfort through their creamy texture once cooked.
Dried thyme: Brings a subtle herby aroma and taste that’s essential for this style of soup.
Dried parsley: Adds fresh, bright notes to lighten the overall flavor.
Bay leaf: Infuses the broth with a gentle, complex fragrance as it simmers.
Salt and black pepper: To season and enhance all the flavors perfectly.

Directions

Step 1: Heat the olive oil in a large soup pot over medium heat. Once hot, add the chopped onion, minced garlic, sliced carrots, and celery. Sauté these vegetables for about 5 to 6 minutes until they soften and fill your kitchen with that incredible savory aroma.

Step 2: Next, stir in the chopped green cabbage. Cook it with the other vegetables for about 3 minutes until it just starts to wilt but still keeps some texture and freshness.

Step 3: Add the shredded or chopped corned beef, beef broth, water, diced potatoes, dried thyme, dried parsley, bay leaf, and season everything with salt and black pepper. Stir well to combine every ingredient in the pot.

Step 4: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 25 to 30 minutes. During this time, the potatoes and vegetables will become tender and the flavors meld beautifully.

Step 5: When the cooking is complete, remove the bay leaf and taste the soup. Adjust the seasoning with extra salt or pepper if needed. Serve your Corned Beef and Cabbage Soup hot, and I highly recommend pairing it with some crusty bread to soak up all that delicious broth.

Servings and Timing

This Corned Beef and Cabbage Soup Recipe makes about 6 generous servings, perfect for a family meal or sharing with friends. The prep time is quick, around 10 minutes for chopping and getting everything together. Cooking time is approximately 35 minutes, mostly hands-off simmering, so the total time from start to finish is about 45 minutes. There’s no additional resting time required, making it an efficient but hearty meal option.

How to Serve This Corned Beef and Cabbage Soup Recipe

A close-up shows a white bowl filled with clear soup containing several layers: the base is a light yellow broth, floating on top are bright orange carrot cubes, pale green celery pieces, and white potato chunks, mixed with shredded pink meat and bits of light green cabbage. Chopped green herbs are sprinkled over the soup. A woman's hand is holding a piece of brown toasted bread with visible holes, dipping it into the soup. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I like to keep it simple but inviting. A warm bowl garnished with a sprinkle of fresh parsley adds just the right touch of color and freshness. Sometimes, a dollop of sour cream on top can add creaminess and a little tang, which pairs wonderfully with the savory broth.

I find this soup shines best alongside crusty bread or soft dinner rolls — perfect for dipping and soaking up every last drop. For side dishes, a crisp green salad or roasted root vegetables complement the soup without overpowering its flavors. If you’re aiming to make the meal extra special, creamy mashed potatoes or even a cheesy Irish soda bread make fantastic companions.

As for drinks, I enjoy pairing this soup with a light, crisp white wine like a Sauvignon Blanc or a refreshing, subtly bitter Irish beer to echo the hearty flavors. For non-alcoholic options, a sparkling apple cider or a cold ginger beer offers a bit of zest that balances the richness nicely. Serve this soup hot or warm for ultimate comfort — it’s perfect for cozy family dinners, festive St. Patrick’s Day gatherings, or anytime you crave a lovingly prepared homemade meal.

Variations

If you want to change things up, I’ve experimented with a few variations on this Corned Beef and Cabbage Soup Recipe that you might enjoy. For a twist on veggies, try adding leeks or parsnips to introduce a sweet and earthy component that complements the traditional flavors nicely.

For dietary modifications, you could make this soup gluten-free by double-checking your broth’s label to ensure it’s gluten-free. If you’re looking for a vegan or vegetarian version, swapping the corned beef for smoked tofu and using vegetable broth can create a similarly smoky and satisfying experience, though it will definitely change the character of the dish.

Another way I boost the flavor is by adding a splash of apple cider vinegar or a little horseradish on the side for some heat and tang. Some days, I like to slow-cook the soup to deepen the flavors even further; just adjust the timing so the potatoes don’t overcook. There are so many ways to make this recipe your own while keeping its classic comforting essence intact.

Storage and Reheating

Storing Leftovers

I always keep leftovers in airtight containers once the soup has cooled to room temperature. This soup stores beautifully in the fridge for up to 3 to 4 days. Using glass containers with tight-fitting lids works best, as they keep the soup fresh and make reheating easier. Be sure to cool the soup before sealing the container to avoid condensation and bacterial growth.

Freezing

This Corned Beef and Cabbage Soup Recipe freezes very well, which makes it a fantastic make-ahead meal. I portion it out into freezer-safe, airtight containers or heavy-duty freezer bags. It will keep well for up to 3 months in the freezer. When freezing, try to remove as much air as possible from the bags and label them with the date so you can keep track. Just thaw it overnight in the fridge before reheating for best results.

Reheating

To reheat, I usually warm the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even heating. Avoid boiling vigorously to keep the potatoes from breaking down too much or the corned beef from drying out. You can also reheat individual portions in the microwave, covered loosely, stopping to stir every minute or so for even warmth. Adding a splash of water or broth during reheating helps restore the perfect soup consistency and freshness.

FAQs

Can I use fresh cabbage instead of green cabbage?

Absolutely! Fresh green cabbage is typically what I use, but you can substitute with savoy or napa cabbage if you prefer a milder, more tender leaf. Just adjust cooking time slightly since some cabbages cook faster.

Is it necessary to use cooked corned beef, or can I use raw?

For this soup, I use leftover cooked corned beef because it adds rich flavor and tender texture. Raw corned beef would require much longer cooking and a different approach, so I recommend using cooked or deli-style corned beef for ease and taste.

Can I make this soup in a slow cooker?

Yes! Start by sautéing the vegetables, then transfer everything to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes and cabbage are tender. This method lets the flavors develop more deeply.

What can I serve with this soup to make it a complete meal?

I like pairing this soup with crusty bread, a fresh salad, or roasted root vegetables. Adding a side of mashed potatoes or a cheesy bread also rounds out the meal and makes it extra comforting.

Can I freeze leftovers without the potatoes?

Yes, freezing the soup without potatoes helps maintain a better texture upon reheating since potatoes can become grainy. You can always add fresh cooked potatoes when reheating leftovers if you want that creamy element.

Conclusion

I hope you’ll enjoy making and sharing this Corned Beef and Cabbage Soup Recipe as much as I do. It’s the kind of dish that brings warmth and comfort to the table with minimal fuss but maximum flavor. Whether you’re cooking for family, celebrating a special occasion, or just craving a hearty, satisfying meal, this soup delivers every time. Give it a try and savor the delicious flavors that only homemade soup can offer!