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A bowl of soup with cabbage and corned beef on top of a white plate with a spoon.
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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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: American, Irish
Servings: 8
Calories: 144kcal


  • 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
  • ¼ cup chopped fresh Italian parsley
  • 1 teaspoon minced garlic
  • ½ to 1 teaspoon caraway seeds as desired
  • ½ teaspoon salt
  • ½ 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


  • 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


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