Quick Look at this Easy Corned Beef and Cabbage Soup
- Ready In: about 3 1/2 hours
- Serves: 10
- Main Ingredients: corned beef, cabbage, carrots, potatoes, and onion
- Dietary Info: dairy-free & gluten-free
- Best For: St. Patrick’s Day or Sunday supper in the chilly months of winter
- Why You’ll Love It: For years and years, I have been making a traditional corned beef and cabbage dinner to celebrate our Irish-heritage on St. Patty’s Day but sometimes you need to mix it up. This super easy corned beef and cabbage soup has all the same flavors but in the form of the most cozy and comforting bowl of soup!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Corned Beef – pick one up at your local grocery store and the packaging will include a seasoning packet.
- Cabbage, Carrots, Onion, & Potato – essential ingredients that go with any traditional corned beef recipes.
- Water – cooking the corned beef in water will result in the most flavorful soup base you have ever tasted!
How To Make Corned Beef and Cabbage Soup
Step 1 – Put the corned beef, seasoning, and water in a large pot.
Step 2 – Simmer, covered, for 3-4 hours.
Step 3 – Shred the beef brisket and return to the pot with all the veggies.
Step 4 – Cover and simmer for another 10-20 minutes.
Step 5 – Ladle into individual bowls and enjoy!
Best Ways To Serve Corned Beef And Cabbage Soup
Any bowl of soup is best enjoyed with some crusty bread or easy grilled bread for dunking in all the delicious broth. Some breadsticks or saltine crackers would also make great additions!
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Ingredients
- 3-4 pound corned beef brisket + seasoning packet
- 7 cups water
- 3 cups green cabbage, cut into 1-inch pieces
- 4-5 carrots, peeled & sliced
- 1 russet potato, cubed
- 1 yellow onion, chopped
- kosher salt and ground black pepper
Instructions
- Cook Corned Beef: Remove a 3-4 pound corned beef brisket + seasoning packet from the packaging. Rinse the brisket under cold water and place in a large dutch oven pot. Sprinkle the seasoning packet on top and add 7 cups water. Cover, bring to a simmer, and let cook for 3-4 hours.
- Shred: Remove the corned beef from the pot and use two forks to shred the meat into bite-sized pieces. Return them to the pot.
- Veggies: Add the cabbage, carrots, potato, and onion to the pot. Cover and continue to simmer for 10-20 minutes or until veggies are firm but tender. Taste and add any kosher salt and ground black pepper, if needed.
- Serve: Enjoy right away!
Notes
- Storage: leftover soup can be kept in an airtight container in the fridge for 4-5 days. Reheat in the microwave or in a pot on the stovetop.
- Freezing: transfer soup to a freezer-safe container (leaving some space at the top for expansion), let cool, cover, and keep in the freezer for up to 3 months. Thaw in the fridge overnight and reheat.
Bridget says
Such an easy soup and the flavors are spot on!