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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.

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

Instructions

  1. 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.

  2. 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.

  3. Shred the beef:
    Remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot.

  4. Add potatoes and cabbage:
    Stir in the cubed potatoes and chopped cabbage. Simmer uncovered for 30-40 minutes until the veggies are soft.

  5. 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.

Find it online: https://ukfinda.com/corned-beef-and-cabbage-soup/