Corned Beef and Cabbage Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

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.

Course: Main Course, Soup
Cuisine: American, Irish
Servings: 8
  • 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
  1. 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.
  2. 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.
  3. Remove and discard bay leaves and serve