Corned Beef and Cabbage Soup made with cabbage, potatoes, bell peppers and aromatics simmered on the stove with corned beef create this wonderful one pot meal – a fun twist on a Classic Irish dish!
A perfect festive Irish dish for the upcoming St Patrick’s Day holiday. I also have a classic recipe for Corned Beef and Cabbage (also Slow Cooker and Instant Pot versions). Another festive dinner idea you may enjoy is my lightened up Shepherd’s Pie.
This is such a delicious way to enjoy corned beef incorporating lots of vegetables in a warm bowl of soup. This has become our family “go to” recipe in celebrating St. Patricks Day! I’ve updated the recipe to include slow cooker and Instant Pot directions.
A few notes: I purchased a 2 1/2 lb piece or corned beef brisket. After I trimmed all the fat off it was 2 lbs. I boiled all the beef in the soup which shrunk to 18 oz, but only used half (9 oz cooked) of the corned beef in the soup and used the other half in another recipe.
And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several
Ingredients:
1 pound corned beef brisket, cooked and shredded
6 cups beef broth
4 cups cabbage, chopped
3 large carrots, peeled and sliced
2 large potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Instructions:
Prepare the Corned Beef:
If the corned beef brisket is not already cooked, follow the cooking instructions on the package. Once cooked, shred the corned beef using two forks and set aside.
Cook the Soup:
In a large pot or Dutch oven, combine the beef broth, chopped cabbage, sliced carrots, diced potatoes, chopped onion, minced garlic, bay leaf, and dried thyme. Bring the mixture to a boil over medium-high heat.
Simmer:
Once the soup comes to a boil, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the vegetables are tender.
Add the Corned Beef:
Stir in the shredded corned beef and continue to simmer for an additional 5 minutes to allow the flavors to meld together.
Season:
Taste the soup and season with salt and pepper to your liking. Adjust the seasoning as needed.
Serve:
Ladle the Corned Beef and Cabbage Soup into bowls and garnish with chopped fresh parsley.
Tips:
If you don’t have leftover cooked corned beef, you can use canned corned beef or cook a fresh corned beef brisket specifically for this recipe.
For added flavor, you can use some of the cooking liquid from the corned beef brisket as part of the beef broth in the soup.
Feel free to customize the soup with additional vegetables such as celery, leeks, or turnips.