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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
Calories: 144 kcal
  • 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
Nutrition Facts
Corned Beef and Cabbage Soup
Amount Per Serving
Calories 144 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 19mg6%
Sodium 984mg43%
Potassium 869mg25%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 10g20%
Vitamin A 5630IU113%
Vitamin C 25mg30%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.