There’s something just so cozy about a steaming bowl of soup, especially when it’s brimming with hearty ingredients that warm you from the inside out. My go-to comfort food has always been corned beef and cabbage soup. It reminds me of chilly Sunday afternoons spent at my grandmother’s kitchen, where the rich aroma of simmering broth filled the air, making it impossible to resist a taste before it was even served. This soup is not just a meal; it’s a hug in a bowl. With tender pieces of corned beef, vibrant cabbage, and wholesome veggies, it’s a simple yet satisfying dish that brings back those cherished memories. Trust me, you’ll want this on your table every time you crave something comforting and delicious. So grab your ingredients, and let’s dive into making this delightful corned beef and cabbage soup that’ll surely become a favorite in your home, just like it is in mine!
Ingredients List
- 1 lb corned beef, diced into bite-sized pieces
- 1 small head of cabbage, chopped into rough chunks
- 4 medium potatoes, diced into ½-inch cubes
- 3 carrots, sliced into thin rounds
- 1 onion, chopped finely
- 3 cloves garlic, minced
- 6 cups beef broth (homemade or low-sodium for less salt)
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 bay leaves
How to Prepare Corned Beef and Cabbage Soup
- First things first, grab a large pot and heat it over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until they’re soft and fragrant. Oh, the smell already makes me feel cozy!
- Next, toss in the diced corned beef and let it cook for about 5 minutes. You want it to brown a little—this adds so much flavor to the soup!
- Now, pour in those 6 cups of beef broth and bring everything to a boil. Once it’s bubbling away, it’s time to add the diced potatoes, sliced carrots, and your black pepper, thyme, and bay leaves. Stir it all together and let it simmer.
- Reduce the heat to low and let the soup simmer gently for about 30 minutes. This is when all those lovely flavors meld together. You might want to stir occasionally just to keep things cozy!
- After 30 minutes, it’s time to add the chopped cabbage. Stir it in and let it cook for another 15 minutes. You’ll know it’s done when the cabbage is tender but still has a nice bite to it.
- Finally, don’t forget to fish out the bay leaves before serving! Trust me; you don’t want anyone biting into those!
Why You’ll Love This Recipe
- It’s a one-pot wonder—easy cleanup and less fuss!
- Hearty and filling, perfect for chilly nights or when you need a warm hug in a bowl.
- Made with wholesome ingredients, it’s a comforting yet nutritious meal.
- Ready in just about an hour, making it perfect for busy weeknights.
- Great for feeding a crowd or meal prepping for the week ahead.
- The flavors just get better as it sits, making leftovers a delicious treat!
Tips for Success
- Use quality corned beef: The flavor of your soup heavily relies on the quality of the corned beef, so opt for a good cut. If you can, get it from the deli for the best taste!
- Don’t skip the sauté: Sautéing the onion and garlic at the beginning is crucial. It builds a flavorful base for your soup, making each spoonful more delicious!
- Adjust the broth: If you prefer a richer taste, feel free to use homemade beef broth instead of store-bought. It makes a world of difference!
- Cut veggies evenly: To ensure everything cooks uniformly, make sure your potatoes, carrots, and cabbage are cut into similar sizes. This way, you’ll avoid mushy veggies!
- Let it rest: If you can, let the soup sit for about 15 minutes after cooking before serving. This resting time allows the flavors to deepen and meld together beautifully.
- Top it off: Consider garnishing the soup with fresh parsley or a sprinkle of freshly cracked black pepper right before serving. It adds a lovely touch and brightens the dish!
Variations
If you’re feeling adventurous, there are plenty of ways to give this corned beef and cabbage soup a fun twist! For a heartier soup, try adding some parsnips or rutabaga for a different flavor profile. You can also toss in some green beans or peas for a pop of color and extra nutrition. Want to spice things up? Add a dash of hot sauce or a sprinkle of red pepper flakes for a little kick! And if you’re a fan of herbs, consider mixing in some fresh dill or parsley at the end for a burst of freshness. The possibilities are endless, so let your creativity shine!
Storage & Reheating Instructions
Storing leftovers of your delicious corned beef and cabbage soup is super easy! Just let the soup cool completely before transferring it to an airtight container. You can keep it in the fridge for up to 3 days—perfect for those busy weekdays when you need a quick meal. If you want to save it for longer, go ahead and freeze it! Just pour the cooled soup into freezer-safe containers, leaving a little space at the top for expansion, and it’ll be good for up to 2 months.
When you’re ready to enjoy the soup again, there are a couple of great ways to reheat it. For the best results, thaw it overnight in the fridge if you’ve frozen it. Then, you can reheat it on the stovetop over medium heat, stirring occasionally until it’s heated through. If you’re in a hurry, you can also pop it in the microwave; just transfer it to a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals until warm. Just remember to give it a good stir between each interval to ensure even heating. Enjoy your comforting bowl of soup once again!
Nutritional Information
When it comes to enjoying a hearty bowl of corned beef and cabbage soup, it’s always good to know what you’re fueling your body with! Keep in mind that the nutritional values can vary based on the specific ingredients and brands you use, so these numbers are estimates. Here’s a typical breakdown for one serving (about 1 cup):
- Calories: 250
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 800mg
- Carbohydrates: 30g
- Sugar: 3g
- Fiber: 5g
- Protein: 15g
So, whether you’re enjoying it for its comforting qualities or savoring the delicious flavors, this soup offers a satisfying balance of nutrients that will keep you feeling great!
FAQ Section
Can I use leftover corned beef for this soup?
Absolutely! Using leftover corned beef is a fantastic way to whip up this hearty corned beef and cabbage soup. Just dice it up and follow the same cooking instructions, reducing the cooking time since the meat is already cooked.
What can I substitute for cabbage?
If you’re not a fan of cabbage or just want to switch things up, you can use kale or collard greens instead. They both add a nice texture and flavor to the soup while still keeping that hearty feel!
Is this soup gluten-free?
Yes! This corned beef and cabbage soup is naturally gluten-free, just make sure to use gluten-free beef broth if you’re sensitive to gluten. It’s a comforting choice for everyone!
Can I cook this soup in a slow cooker?
Definitely! If you prefer a slow cooker method, just sauté the onion and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. It’ll be just as delicious!
How can I make this soup spicier?
If you like a little heat, try adding some diced jalapeños or a few dashes of hot sauce to the soup while it simmers. You could also sprinkle in some crushed red pepper flakes for a nice kick!
Serving Suggestions
When it comes to enjoying your delightful corned beef and cabbage soup, pairing it with the right sides can elevate your meal to new heights! Here are a few ideas that’ll complement the hearty flavors beautifully:
- Crusty Bread: A warm, crusty loaf is perfect for dipping into the rich broth. I love a good sourdough or Irish brown bread!
- Irish Soda Bread: This traditional bread is slightly sweet and pairs wonderfully with the savory soup. Plus, it’s easy to make at home!
- Side Salad: A light salad with mixed greens, cherry tomatoes, and a tangy vinaigrette can add a refreshing contrast to the warmth of the soup.
- Colcannon: For a true Irish experience, serve it alongside colcannon, a comforting mix of mashed potatoes and cabbage. It’s a match made in heaven!
- Pickles or Sauerkraut: A small side of pickles or tangy sauerkraut can provide a lovely crunch and zing that balances the richness of the soup.
These sides will not only round out your meal but also enhance the comforting feel of your corned beef and cabbage soup. Enjoy every bite!
For more information on the health benefits of cabbage, check out this Healthline article.
For a delicious dessert pairing, consider making a strawberry cheesecake to complement your meal!
If you’re interested in more hearty soup recipes, visit our dinner recipes section for inspiration.
Print
Cozy Corned Beef and Cabbage Soup for Heartwarming Days
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A hearty corned beef and cabbage soup perfect for a comforting meal.
Ingredients
- 1 lb corned beef, diced
- 1 small head of cabbage, chopped
- 4 medium potatoes, diced
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 tsp black pepper
- 1 tsp thyme
- 2 bay leaves
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add diced corned beef and cook for 5 minutes.
- Pour in beef broth and bring to a boil.
- Add potatoes, carrots, and spices.
- Reduce heat and simmer for 30 minutes.
- Add cabbage and cook for another 15 minutes.
- Remove bay leaves before serving.
Notes
- Serve with crusty bread.
- Store leftovers in the fridge for up to 3 days.
- Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: corned beef and cabbage soup, hearty soup, Irish soup, comfort food