Corned Beef and Cabbage Soup: A Comforting Classic

Dive into the comforting flavors of Corned Beef and Cabbage Soup, a dish that marries the heartiness of corned beef with the earthy sweetness of vegetables, all simmered in a savory broth. This recipe transforms the traditional components of a corned beef and cabbage dinner into a warming soup perfect for chilly evenings or St. Patrick’s Day celebrations. Let’s explore how to create this nourishing and flavorful soup that’s sure to become a favorite.

Ingredients You’ll Need:

  • 1 tablespoon oil: For sautéing the vegetables.
  • 1 onion, diced: Adds a base flavor to the soup.
  • 2 carrots, diced: Brings a natural sweetness and vibrant color.
  • 2 stalks celery, diced: Offers a subtle bitterness and crunch.
  • 3 cloves garlic, chopped: Infuses the soup with aromatic depth.
  • 4 cups chicken, beef, or ham broth: Choose your preferred broth for the base.
  • 1 pound raw corned beef in pickling juices, diced: The star ingredient, providing a salty and spiced flavor.
  • 2 potatoes, peeled and diced: Adds heartiness and texture.
  • 2 cups cabbage, shredded: Introduces a mild, peppery element.
  • Salt and pepper to taste: For seasoning the soup.

Let’s Get Cooking:

  1. Heat the Oil: In a large pot, warm the oil over medium heat. This will serve as the foundation for building flavors.
  2. Sauté Vegetables: Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are soft and the onion is translucent, about 5-7 minutes.
  3. Add Garlic: Stir in the chopped garlic and cook for an additional minute until fragrant, being careful not to burn it.
  4. Pour in the Broth: Slowly add your choice of broth (chicken, beef, or ham) to the pot, scraping up any browned bits from the bottom. These bits add a rich flavor to the soup.
  5. Simmer the Corned Beef: Incorporate the diced corned beef along with its pickling juices into the pot. This not only adds the meat but also infuses the broth with the spices from the pickling juices.
  6. Add Potatoes: Mix in the diced potatoes. Bring the soup to a boil, then reduce the heat and let it simmer, uncovered, until the potatoes are tender, about 10-15 minutes.
  7. Introduce Cabbage: Once the potatoes are nearly done, stir in the shredded cabbage and let the soup simmer for another 5-10 minutes, or until the cabbage is soft and the flavors are melded together.
  8. Season: Taste the soup and season with salt and pepper as needed. Remember, the corned beef brings saltiness to the dish, so adjust accordingly.
  9. Serve Warm: Ladle the soup into bowls and enjoy it steaming hot. This dish is a complete meal on its own but can also be served with crusty bread for dipping.


Corned Beef and Cabbage Soup is a delightful way to enjoy the classic flavors of corned beef and cabbage in a new, comforting form. This easy-to-make soup is filled with nutritious ingredients and packed with flavor, making it a perfect meal for any day of the week. Whether you’re celebrating a holiday or simply in need of a warm, satisfying dish, this soup is sure to please. Enjoy the process of cooking and the delicious rewards of your effort with each spoonful.