A warm, hearty, and comforting dish, Corned Beef and Cabbage Soup takes the beloved flavors of the classic Irish meal and turns them into a satisfying soup. This one-pot wonder is loaded with tender corned beef, green cabbage, potatoes, carrots, and a flavorful broth that will warm you from the inside out.

Why You’ll Love This Recipe

This soup is the perfect way to enjoy leftover corned beef or to create a cozy meal any time you’re craving something savory and wholesome. It’s incredibly easy to make, requiring just one pot and simple ingredients. Whether you’re celebrating St. Patrick’s Day or just in need of a comforting bowl of goodness, this soup hits the spot.

It’s budget-friendly and uses simple, accessible ingredients.
Great for using up leftovers or meal prepping ahead.
Full of traditional Irish-inspired flavor.
A complete meal in one bowl.
Easily adaptable with your favorite veggies or spices.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Corned beef, cooked and chopped or shredded
Green cabbage, chopped
Carrots, sliced
Potatoes, diced (Yukon Gold or Russet work well)
Onion, diced
Garlic, minced
Celery, chopped
Chicken or beef broth
Bay leaves
Dried thyme
Salt and pepper to taste
Olive oil or butter (for sautéing)

directions

In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add diced onion, garlic, and celery. Sauté until softened and fragrant, about 3–4 minutes.
Add the carrots and potatoes to the pot. Stir and cook for another 5 minutes.
Pour in the broth, then add bay leaves, dried thyme, salt, and pepper. Bring the mixture to a boil.
Reduce heat to a simmer, cover, and cook for about 20 minutes, or until the vegetables are tender.
Add the chopped cabbage and cooked corned beef. Stir well.
Simmer for another 15–20 minutes, until the cabbage is soft and the soup is heated through.
Remove bay leaves. Taste and adjust seasoning if needed.
Serve hot with crusty bread or Irish soda bread.

Servings and timing

This recipe serves approximately 6 people.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Spicy Twist: Add a pinch of crushed red pepper flakes or diced jalapeños for some heat.
Vegetarian Option: Skip the corned beef and use vegetable broth for a flavorful cabbage and potato soup.
Slow Cooker Version: Combine all ingredients (except cabbage) and cook on low for 6–7 hours. Add cabbage during the last hour of cooking.
Add Barley: Stir in ½ cup of pearl barley for extra heartiness.
With Beer: Replace 1 cup of broth with your favorite Irish stout for deeper flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat until hot, or microwave individual portions for 2–3 minutes, stirring halfway.
This soup also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat as needed.

FAQs

What kind of corned beef should I use?

You can use either store-bought deli-style corned beef or homemade corned beef. Leftovers from a traditional boiled dinner work perfectly.

Can I make this soup ahead of time?

Yes, the flavors actually improve after sitting for a day. Store in the fridge and reheat when ready to serve.

Can I use red cabbage instead of green?

Yes, though it may slightly alter the color and flavor of the broth.

Is this soup gluten-free?

As long as your broth and corned beef are gluten-free, the soup is too. Always check labels to be sure.

Can I make this soup in a slow cooker?

Absolutely. Combine ingredients (except cabbage) in the slow cooker on low for 6–7 hours. Add cabbage in the last hour.

What potatoes are best for this soup?

Yukon Gold or Russet potatoes work best, but red potatoes also hold their shape well.

How can I thicken the soup?

Mash some of the cooked potatoes in the pot or stir in a small amount of flour or cornstarch slurry.

Can I use canned corned beef?

Yes, but it has a different texture and may make the soup saltier. Adjust seasoning as needed.

What can I serve with this soup?

Crusty bread, soda bread, or a green salad pair well with this hearty soup.

Can I add more vegetables?

Definitely. Feel free to add peas, turnips, parsnips, or leeks for added depth and nutrition.

Conclusion

Corned Beef and Cabbage Soup is a cozy, flavorful twist on a classic dish that’s easy to make and perfect for any season. Whether you’re enjoying it after St. Patrick’s Day or whipping it up for a hearty weeknight meal, this soup brings comfort and Irish-inspired charm to your table. Try it once, and it just might become a regular favorite in your recipe rotation.

Corned Beef and Cabbage Soup

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This warm and hearty soup is a comforting spin on the traditional Irish favorite. It combines tender corned beef with soft cabbage, potatoes, and classic veggies in a flavorful broth. It’s the perfect cozy meal for chilly days or a delicious way to enjoy leftovers from St. Patrick’s Day.

Author: Beth
Prep Time: 10 minutes
Cook Time: 3 hours 40 minutes
Total Time: 3 hours 50 minutes
Yield: 5 servings (about 1 3/4 cups per serving) 1x
Category: Soup
Method: Stovetop
Cuisine: Irish-American

Ingredients

Scale

2 teaspoons olive oil
2 leeks (white and light green parts only), chopped
2 garlic cloves, minced
3 medium carrots, chopped
1 yellow bell pepper, chopped
1 pound lean corned beef brisket, fat trimmed
6 cups water or low-sodium beef broth
2 bay leaves
1/4 cup chopped fresh parsley (plus more for garnish)
1 large russet potato, peeled and cubed
1 small head green cabbage, cored and chopped
Freshly ground black pepper, to taste

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Instructions

Sauté vegetables:
Heat olive oil in a large soup pot over medium heat. Add the chopped leeks and sauté for 4-5 minutes until softened. Add garlic, carrots, and bell pepper. Cook another 2-3 minutes.
Simmer the corned beef:
Place the corned beef in the pot with the water or broth, bay leaves, and parsley. Bring to a boil, then reduce heat and simmer, covered, for about 3 hours or until the beef is tender.
Shred the beef:
Remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot.
Add potatoes and cabbage:
Stir in the cubed potatoes and chopped cabbage. Simmer uncovered for 30-40 minutes until the veggies are soft.
Season and serve:
Season with freshly ground black pepper. Garnish with extra parsley and serve hot.

Notes

You can use leftover corned beef if you have it — just skip the long simmer and add the beef when you add the cabbage.
This soup stores well in the fridge for up to 4 days and freezes beautifully.
For extra depth, sub in half beef broth and half water.