Hearty Corned Beef and Cabbage Soup

Name: Hearty Corned Beef and Cabbage Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive oil; 1 large Yellow onion, chopped; 2 cloves Garlic, minced; 4 cups Beef broth; 2 cups Water; 1.5 lbs Cooked corned beef, diced into 1/2-inch cubes; 1 small head Green cabbage, cored and chopped; 3 medium Potatoes (Russet or Yukon Gold), peeled and diced; 2 large Carrots, peeled and sliced; 1 tsp Dried thyme; 0.5 tsp Caraway seeds (optional, for authentic flavor); 0.5 tsp Black pepper; Salt, to taste; 2 tbsp Fresh parsley, chopped (for garnish)

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This hearty soup transforms the traditional St. Patrick's Day meal into an easy-to-enjoy format. Tender pieces of cooked corned beef are simmered with chunks of cabbage, potatoes, carrots, and onions in a savory beef broth, seasoned with aromatic spices. It's a deeply satisfying and wholesome soup that's both easy to prepare and incredibly flavorful.

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Prep Time20 min

Cook Time45 min

Servings6 servings

DifficultyEasy

Equipment

Large pot or Dutch ovenCutting boardKnifeMeasuring cups and spoons

Instructions

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
2
Pour in beef broth and water. Add the diced potatoes, sliced carrots, dried thyme, caraway seeds (if using), and black pepper. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes, or until vegetables begin to soften.
3
Add the chopped cabbage and diced cooked corned beef to the pot. Stir gently to combine. Continue to simmer, covered, for another 15-20 minutes, or until the cabbage is tender and potatoes are fully cooked.
4
Taste the soup and adjust seasoning with salt and pepper as needed. Keep in mind that corned beef can be salty, so add salt cautiously.
5
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.

Nutrition

Calories380 kcal

Protein30g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I use leftover corned beef for this recipe?

Absolutely! This soup is an excellent way to use up leftover cooked corned beef. Just dice it and add it as instructed.

What kind of potatoes work best?

Russet or Yukon Gold potatoes are great choices as they hold their shape well while cooking but also add a creamy texture to the soup. Red potatoes can also be used.

How long can I store the soup?

The soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors meld.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.