Corned Beef & Cabbage Soup
Submitted by Maryiseli
Slow-simmered corned beef and cabbage soup with potatoes, carrots, and whole spices in a rich broth. A warming Irish-inspired one-pot soup for St. Patrick’s Day or any chilly evening.
YIELD
10 servingsPREP
15 minCOOK
4 hrsREADY
5 hrsIf you love corned beef and cabbage but want something a little more sippable, this soup is your answer.
The corned beef simmers low and slow for hours until it’s fall-apart tender, building a deeply savory broth with peppercorns, cloves, and bay leaf. Then potatoes, carrots, and big chunks of cabbage join the party and cook until just tender.
It feeds a crowd (10 servings!), which makes it a St. Patrick’s Day staple or a brilliant way to stretch leftover corned beef into a second meal.
Kitchen Tips
- Skim the scum that rises in the first 15 minutes. It’s proteins from the beef and removing it keeps your broth clear.
- If your corned beef came with a spice packet, use it instead of the peppercorns, cloves, and bay leaf for convenience.
- Add the cabbage last. It only needs 15 minutes and overcooking turns it sulfurous and mushy.
- This soup tastes even better the next day once the flavors have had time to meld.
Ingredients
Directions
In 5 quart Dutch oven, combine corned beef and water.
Bring to a boil.
Reduce heat; cover and simmer 15 minutes.
Skim off any scum that rises to the surface.
Add bouillon cube, onion, garlic, peppercorns, cloves and bay leaf.
Simmer covered an additional 3 to 4 hours or until meat is tender.
Remove meat from broth; cool.
Skim fat from broth.
Cut meat into bite-size pieces; return to broth.
Stir in carrots and potatoes.
Bring to a boil.
Reduce heat; cover and simmer 15 minutes.
Stir in cabbage.
Simmer covered an additional 15 minutes or until all vegetables are tender.
Remove peppercorns, cloves and bay leaf.
**If corned beef is packaged with its own spice packet, substitute packet for peppercorns, cloves and bay leaf, if desired.
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