Corned Beef Cabbage Potatoes (Printer-friendly)

A hearty blend of tender corned beef, cabbage, and potatoes in a flavorful, comforting soup.

# What You’ll Need:

→ Meats

01 - 1 lb cooked corned beef, diced or shredded

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 large carrots, peeled and sliced
04 - 3 medium russet potatoes, peeled and cut into 1-inch cubes
05 - 3 cups green cabbage, coarsely chopped
06 - 2 celery stalks, sliced
07 - 2 cloves garlic, minced

→ Liquids

08 - 6 cups low-sodium beef broth
09 - 1 cup water

→ Spices & Seasonings

10 - 2 bay leaves
11 - 1/2 tsp dried thyme
12 - 1/2 tsp black pepper
13 - Salt, to taste

→ Optional Garnish

14 - Chopped fresh parsley

# How to Make It:

01 - Heat a splash of oil in a large soup pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery; sauté for 4–5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn.
03 - Add cubed potatoes, chopped cabbage, diced corned beef, beef broth, water, bay leaves, dried thyme, and black pepper. Stir thoroughly to combine all ingredients.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 45–55 minutes, or until potatoes are fork-tender and cabbage has reached desired consistency.
05 - Remove bay leaves and discard. Taste broth and adjust seasoning with salt and pepper as needed. Ladle hot soup into bowls and garnish with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • It transforms leftover corned beef into something that feels entirely new and special
  • The whole house fills with this impossibly cozy aroma that makes everyone gravitate toward the kitchen
  • It's one of those rare soups that actually gets better after sitting in the fridge overnight
02 -
  • If you're using raw corned beef instead of leftovers, cook it separately first until tender, then add it during the last 15 minutes of simmering
  • The potatoes will continue to absorb liquid as the soup sits, so you might need to add a splash more broth when reheating leftovers
  • Don't rush the simmer time. Those potatoes need that full hour to become perfectly tender and naturally thicken the broth
03 -
  • Cut your vegetables into similar sizes so everything cooks evenly and you don't end up with some pieces mushy while others are still firm
  • Resist the urge to crank up the heat and rush the simmer—low and slow is what makes this soup taste like it's been cooking all day

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