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Home » Holidays » St. Patrick's Day » Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup

By Valerie · March 15, 2019 · Updated March 9, 2020 Leave a Comment

OP One Pot H Holidays MD Main Dish
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Make use of leftover ingredients from your St. Patrick’s Day feast to a make pot of this soul-warming Corned Beef and Cabbage Soup.

Corned Beef and Cabbage Soup in a white bowl on a white plate with a spoon.

The first time I ever had Corned Beef and Cabbage Soup was at a girlfriend’s house when I was in high school. It was the day after St. Patrick’s Day and her mom was making use of leftovers from the previous night, a common occurrence in households everywhere. She handed me a mug of this simple but oh-so comforting soup on a particularly chilly March day and the memory is still so vivid to me all these years later.

One might typically think of using corned beef leftovers to make sandwiches but it makes so much sense to make a pot of this soup using many of the same ingredients you used to create a traditional Corned Beef and Cabbage meal the night before.

A bowl of soup with cabbage and corned beef on top of a white plate with a spoon.

It’s a wonderful light meal served with dinner rolls or crusty French bread for lunch or dinner in the days following St. Patrick’s Day.

Ingredients in Corned Beef and Cabbage Soup

An over the top shot of some of the ingredients including green cabbage, carrots, potatoes, bay leaves, caraway seed, celery, onion, and parsley

The star of the show is the flavorful corned beef, sweet green cabbage, creamy potatoes, and vibrant carrots. In addition you’ll need low-sodium beef broth, minced garlic, diced celery, onion, a couple of bay leaves, and fresh Italian parsley. The brothy soup is simply seasoned with a little caraway seed, a touch of salt and pepper, and bay leaves.

If you aren’t familiar with caraway seeds they have an earthy, anise flavor and are a wonderful way to add homey, old fashioned flavor to soups, stews, and potato dishes. If you are unsure how you feel about them, start with 1/2 a teaspoon and add more if you love it.

For both my corned beef the night before and this soup, I love to use the bagged creamer potatoes from The Little Potato Company. The Dynamic Duo includes both red and gold potatoes that come pre-washed and ready to use. For this soup I cut them in half or quarters, depending on their size, and they are just perfect.

An over the top shot of Corned Beef and Cabbage Soup in a soup pot with a wooden spoon.

The soup takes about 10 minutes of your time to get it started and then after a 30 minute simmer, you are ready to serve.

Corned Beef and Cabbage Soup in a ladle hovering over a soup pot.

One more recipe to add to your St. Patrick’s day collection.

Corned Beef and Cabbage Soup in a white bowl on a white plate with a spoon.

If you’re looking for more leftover corned beef recipes, be sure to check out these Reuben Sliders, Corned Beef and Cabbage Turnovers, Low Carb Reuben Bake, Corned Beef Hash and Eggs, and Corned Beef Breakfast Sandwiches.

A bowl of soup with cabbage and corned beef on top of a white plate with a spoon.

Corned Beef and Cabbage Soup

Make use of leftover ingredients from your St. Patrick’s Day feast to a make pot of this soul-warming Corned Beef and Cabbage Soup.
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Print Pin Rate
Course: Main Course, Soup
Cuisine: American, Irish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 144kcal
Author: Valerie Brunmeier

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups chopped carrots 3 or 4 carrots
  • 1 cup diced yellow onion
  • 1 cup diced celery 3 stalks
  • 1/4 cup chopped fresh Italian parsley
  • 1 teaspoon minced garlic
  • 1/2 to 1 teaspoon caraway seeds as desired
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 cups low-sodium beef broth
  • 2 cups chopped fully-cooked corned beef
  • 3 cups chopped green cabbage
  • 2 cups chopped baby red and gold potatoes about 1 pound
  • 2 bay leaves

Instructions

  • Add the oil and butter to a large Dutch oven or soup pot and place over MEDIUM-HIGH heat. When the butter has melted, add the carrots, onion, and celery and cook, stirring occasionally, for 6 to 8 minutes or until the vegetables are fork tender. Add parsley, garlic, caraway seeds, salt, and pepper and cook for a minute or two until fragrant. Add broth, corned beef, cabbage, potatoes, and bay leaves.
  • Increase the heat under the Dutch oven to HIGH and bring to a boil. Reduce heat to MEDIUM-LOW, cover, and simmer for 30 minutes or until carrots and potatoes are tender.
  • Remove and discard bay leaves and serve

Nutrition

Calories: 144kcal | Carbohydrates: 10g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 984mg | Potassium: 869mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5630IU | Vitamin C: 25mg | Calcium: 37mg | Iron: 1mg
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An over the top shot of Corned Beef and Cabbage Soup in a white bowl on a white plate with a spoon with overlay text.

Categories: Beef, Holidays, Main Dish, One Pot, Soups, Stews, and Chilis, St. Patrick's Day

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