Description
This Corned Beef and Cabbage Soup is a hearty and comforting dish perfect for chilly days. Combining tender vegetables, savory corned beef, and flavorful broth, this soup offers a delicious way to enjoy a classic Irish-inspired meal with a nutritious twist.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups chopped carrots (3 or 4 carrots)
- 1 cup diced yellow onion
- 1 cup diced celery (3 ribs)
- ¼ cup chopped fresh Italian parsley
- 1 teaspoon minced garlic
- ½ to 1 teaspoon caraway seeds (as desired)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 cups chopped green cabbage
- 2 cups chopped baby red and gold potatoes (about 1 pound)
- 2 bay leaves
- 8 cups low-sodium beef broth
- 2 cups chopped fully-cooked corned beef
Vegetables & Herbs
Proteins & Liquids
Instructions
- Prepare and Sauté Vegetables: Add the olive oil and butter to a large Dutch oven or soup pot and place it over medium-high heat. Once the butter has melted, add the chopped carrots, diced onion, and diced celery. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables are fork-tender.
- Add Herbs and Spices: Stir in the chopped fresh Italian parsley, minced garlic, caraway seeds, salt, and freshly ground black pepper. Cook for an additional one to two minutes until the mixture is fragrant.
- Add Remaining Ingredients: Pour in the low-sodium beef broth, then add the chopped fully-cooked corned beef, chopped green cabbage, chopped baby red and gold potatoes, and the bay leaves to the pot.
- Simmer the Soup: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let the soup simmer for 30 minutes or until the carrots and potatoes are tender.
- Finish and Serve: Remove and discard the bay leaves before ladling the soup into bowls to serve hot.
Notes
- Adjust caraway seeds according to preference; they add a distinct flavor typical of corned beef dishes.
- Using low-sodium broth helps control salt levels; add salt to taste after cooking if needed.
- For a thicker soup, mash some of the potatoes before serving.
- Leftovers store well in the refrigerator for up to 3 days.
- To enhance flavor, consider adding a splash of vinegar or mustard when serving, traditional accompaniments to corned beef.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish American
