Why Make This Recipe
Corned Beef and Cabbage Soup is a heartwarming meal that combines classic flavors in a cozy and comforting way. This dish is perfect for chilly days when you need something warm and satisfying. The combination of tender corned beef, crisp cabbage, and hearty vegetables makes it a favorite for many. Plus, it’s a great way to use leftover corned beef from holiday meals.
How to Make Corned Beef and Cabbage Soup
Ingredients:
- 2 cups corned beef, chopped
- 4 cups beef broth
- 2 cups cabbage, chopped
- 1 onion, diced
- 2 carrots, diced
- 2 potatoes, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Directions:
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and garlic, and sauté until softened.
- Add chopped cabbage and cook for another 2-3 minutes.
- Stir in the corned beef, potatoes, thyme, and beef broth.
- Bring to a boil, then reduce heat and let simmer for 30 minutes or until potatoes are tender.
- Season with salt and pepper to taste before serving.
How to Serve Corned Beef and Cabbage Soup
Serve this warm soup in bowls, and if you like, add some fresh parsley on top for a pop of color. This soup pairs nicely with crusty bread or crackers for a complete meal. You can also serve it with a side salad for a well-rounded dinner.
How to Store Corned Beef and Cabbage Soup
To store leftovers, let the soup cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it longer, you can freeze the soup for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Corned Beef and Cabbage Soup
- Use leftover corned beef to save time and add extra flavor.
- Adjust the vegetables according to your preference; feel free to add celery or peas.
- If you like a thicker soup, mash a few potatoes against the side of the pot.
Variation
You can make a lighter version of this soup by using low-sodium beef broth and reducing the amount of corned beef. Another variation is to add spices like bay leaves or smoked paprika for added depth of flavor.
FAQs
1. Can I use fresh corned beef for this recipe?
Yes, you can use fresh corned beef. Cook it first before adding it to the soup.
2. How can I make this soup vegetarian?
You can skip the corned beef and use vegetable broth. Add more vegetables like beans for protein.
3. Can I use different vegetables?
Absolutely! You can add any vegetables you like, such as green beans or corn. Just adjust the cooking time as needed.
Corned Beef and Cabbage Soup
Ingredients
Main Ingredients
- 2 cups corned beef, chopped Use leftover corned beef for added flavor.
- 4 cups beef broth Can use low-sodium beef broth for a lighter soup.
- 2 cups cabbage, chopped
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- to taste Salt and pepper
- 1 tablespoon olive oil For sautéing the vegetables.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and garlic, and sauté until softened.
- Add chopped cabbage and cook for another 2-3 minutes.
Cooking
- Stir in the corned beef, potatoes, thyme, and beef broth.
- Bring to a boil, then reduce heat and let simmer for 30 minutes or until potatoes are tender.
- Season with salt and pepper to taste before serving.