Why Make This Recipe
Corned Beef and Cabbage Soup is a warm and hearty meal that’s perfect for cold days or when you need some comfort food. The combination of savory corned beef, fresh vegetables, and rich broth makes this soup not only delicious but also satisfying. It’s easy to make, and you can enjoy the flavors of traditional corned beef and cabbage in a new way. Plus, it’s a great way to use leftover corned beef, making it a resourceful choice for any home cook.
How to Make Corned Beef and Cabbage Soup
Ingredients:
- 1 lb corned beef, cooked and diced
- 4 cups beef broth
- 2 cups cabbage, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
- 1 tbsp olive oil
Directions:
- In a large pot, heat olive oil over medium heat.
- Add the onion and garlic, and sauté until fragrant and translucent.
- Add the carrots, potatoes, and cabbage; cook for about 5 minutes, stirring occasionally.
- Add the cooked corned beef, beef broth, thyme, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes until the vegetables are tender.
- Serve hot and enjoy!
How to Serve Corned Beef and Cabbage Soup
Serve this delicious soup warm in bowls. You can accompany it with crusty bread or crackers to soak up the broth. For a special touch, sprinkle some fresh parsley on top for added flavor and color.
How to Store Corned Beef and Cabbage Soup
To store leftovers, let the soup cool completely. Transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 3-4 days. You can also freeze the soup in freezer-safe containers for up to 2-3 months. When you’re ready to eat, thaw in the refrigerator overnight and reheat on the stove.
Tips to Make Corned Beef and Cabbage Soup
- For extra flavor, you can add a splash of Worcestershire sauce or hot sauce.
- Feel free to adjust the vegetables based on what you have available. Turnips or celery can be great additions.
- If you prefer a thicker soup, you can mash some of the potatoes into the broth.
Variation
If you’re looking for a variation, try adding some diced tomatoes for a bit of acidity or throw in some beans for added protein. You can also make a vegetarian version by omitting the corned beef and using vegetable broth instead.
FAQs
1. Can I use leftover corned beef for this recipe?
Yes! Leftover corned beef works perfectly for this soup and adds great flavor.
2. Is this soup gluten-free?
Yes, as long as the beef broth you use is gluten-free. Always check the labels to be certain.
3. How long does it take to make this soup?
It takes about 10 minutes to prep and around 30-40 minutes to cook, making it a quick and easy meal!
Corned Beef and Cabbage Soup
Ingredients
Soup Base
- 1 lb corned beef, cooked and diced Use leftover corned beef for best flavor.
- 4 cups beef broth Ensure the broth is gluten-free if needed.
- 2 cups cabbage, chopped
- 3 medium carrots, sliced
- 3 medium potatoes, diced Can mash some for a thicker broth.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
- 1 tbsp olive oil For sautéing.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the onion and garlic, and sauté until fragrant and translucent.
- Add the carrots, potatoes, and cabbage; cook for about 5 minutes, stirring occasionally.
- Add the cooked corned beef, beef broth, thyme, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes until the vegetables are tender.
- Serve hot and enjoy!