Corned Beef Cabbage Potatoes

My apartment smelled like a deli counter for three days once, and honestly, I didn't mind one bit. I'd made way too much corned beef for St. Patrick's Day, and while sandwiches were great, I craved something that felt like a warm blanket in a bowl. This soup was born from that glorious leftovers situation, and it's been a staple ever since.

Last winter during that week where it refused to stop snowing, my neighbor knocked on my door holding a Tupperware container. She'd been cooking for her family and made way too much food. We ended up swapping containers, and when I heated hers up later that evening, I realized she'd added a splash of cider vinegar that just made everything sing. That tiny adjustment is now part of my ritual.

Ingredients

• 1 lb cooked corned beef: I love using leftovers from a previous meal because the beef has already absorbed all those spices and becomes incredibly tender in the soup
• 1 medium yellow onion: Diced small so it melts into the broth rather than staying in distinct pieces
• 2 large carrots: These provide natural sweetness that balances the salty beef
• 3 medium russet potatoes: Cut into generous 1-inch cubes because they'll break down slightly and naturally thicken the soup
• 3 cups green cabbage: Coarsely chopped so you get those satisfying ribbons in every spoonful
• 2 celery stalks: Sliced thin for that classic soup foundation flavor
• 2 cloves garlic: Minced fresh because garlic powder just doesn't have the same punch here
• 6 cups low-sodium beef broth: I prefer low-sodium since the corned beef brings plenty of salt to the party
• 1 cup water: Prevents the broth from becoming too concentrated as it simmers down
• 2 bay leaves: Remove them before serving, but they add this subtle earthy depth while cooking
• 1/2 tsp dried thyme: Sprinkle this in and it brings this warm, woody flavor that somehow makes everything taste more comforting
• 1/2 tsp black pepper: Freshly cracked adds a gentle heat that lingers nicely
• Salt: Taste at the end, since the corned beef might have already done the work for you
• Chopped fresh parsley: The garnish isn't just for looks, it adds a bright, fresh contrast to all that rich savory goodness

Instructions

Build your flavor foundation:

Heat that splash of oil in your soup pot over medium heat and toss in the onion, carrots, and celery. Let them soften for about 5 minutes, stirring occasionally, until the onion turns translucent and your kitchen starts smelling amazing.

Wake up the garlic:

Stir in the minced garlic and let it cook for just one minute until it becomes fragrant. You'll know it's ready when that garlicky aroma hits you, but don't let it brown or it'll turn bitter.

Bring it all together:

Add the potatoes, cabbage, corned beef, beef broth, water, bay leaves, thyme, and black pepper. Give everything a good stir to combine, then watch as the cabbage starts to wilt down immediately.

Let it simmer and work its magic:

Bring the pot to a boil, then reduce the heat to low. Cover it partially and let it simmer gently for 45 to 55 minutes. The soup is done when the potatoes are tender enough to break apart with a fork and the cabbage has become silky soft.

Make it yours:

Taste the broth and adjust with salt and pepper as needed. Sometimes I'll add a splash of apple cider vinegar or Dijon mustard here to brighten everything up, but that's completely optional.

Ready to serve:

Fish out those bay leaves and discard them. Ladle the hot soup into bowls, sprinkle with fresh parsley if you're feeling fancy, and serve immediately while it's steaming hot.

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My aunt texted me at 11 PM one night, hungry after a late shift at the hospital. I packed up some of this soup and drove it over to her place. We sat at her kitchen table in the quiet of the night, eating steaming bowls and talking about everything and nothing. She told me it was exactly what she needed, and I think about that conversation every time I make this now.

Making It Your Own

Sweet potatoes or parsnips can absolutely stand in for russets if you want something different. I've done this on snowy days when I didn't have regular potatoes, and the subtle sweetness from the parsnips was actually pretty fantastic with the corned beef. It's not traditional, but who cares about tradition when it tastes this good?

What To Serve With It

Crusty bread is non-negotiable here. I like to slice a baguette and toast it under the broiler until golden, then slather it with butter that melts immediately when it hits the hot bread. Irish soda bread works beautifully too, especially if you're keeping with the theme, but really any bread you can dunk into that broth will do the job perfectly.

Storing And Reheating

This soup keeps remarkably well in the refrigerator for up to five days, and honestly, I think it tastes even better on day two or three after all the flavors have had more time to mingle. It also freezes beautifully for up to three months, just let it cool completely before transferring to freezer-safe containers.

• When reheating, add a splash of broth or water since the potatoes will have absorbed quite a bit
• Reheat gently over medium-low heat, stirring occasionally to prevent anything from sticking to the bottom
• If the soup seems too thick after reheating, just thin it out with more broth until it reaches your preferred consistency

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There's something profoundly satisfying about taking leftovers and turning them into something that feels like an event. This soup has become my go-to way to honor a good corned beef while also creating something entirely new. Hope it finds its way into your regular rotation too.