Corned Beef and Cabbage Soup Recipe
Make the best Corned Beef and Cabbage Soup with only 6 real ingredients! The perfect cozy soup for St. Patrick's Day or any day!
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.
Nutrition
Calories: 306kcal | Carbohydrates: 9g | Protein: 21g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 73mg | Sodium: 1686mg | Potassium: 623mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4097IU | Vitamin C: 48mg | Calcium: 36mg | Iron: 3mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
