Description
A cozy, hearty homemade soup featuring tender corned beef and fresh cabbage in a savory broth.
Ingredients
Scale
- 1 pound cooked corned beef, diced or shredded
- 1 medium head of green cabbage, cored and roughly chopped
- 2 tablespoons unsalted butter or olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups beef broth or a mix of beef and chicken broth
- 1 cup diced potatoes
- 2 bay leaves
- 1 teaspoon whole mustard seeds or 1/2 teaspoon Dijon mustard
- 1 teaspoon freshly cracked black pepper
- Salt to taste
- Fresh parsley or dill for garnish
Instructions
- Heat butter or oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook until the onion is translucent, about 6–8 minutes.
- Stir in the garlic for 30 seconds until fragrant. Add the diced potatoes and coat them in the aromatics.
- Pour in the beef broth, add the bay leaves and mustard seeds (or Dijon), then bring to a gentle simmer.
- Add the shredded or diced corned beef and simmer for 10 minutes.
- Toss in the chopped cabbage and simmer another 8–10 minutes until the cabbage is tender.
- Remove bay leaves, ladle into bowls, and finish with a sprinkle of fresh parsley or dill.
Notes
For a richer flavor, brown the corned beef before adding broth. To lighten the soup, skim foam or excess fat after the first simmer.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: soup, corned beef, cabbage, hearty meal, Irish recipe