Corned Beef Cabbage Potatoes (Print version)

Comforting soup with tender corned beef, cabbage, potatoes, and aromatic vegetables in a rich broth.

# Ingredient List:

→ 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 (about 1/2 small head)
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 onion, carrots, and celery; sauté for 4-5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add potatoes, cabbage, diced corned beef, beef broth, water, bay leaves, thyme, and black pepper. Stir to combine thoroughly.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 45-55 minutes, or until potatoes and cabbage are tender.
05 - Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves. Ladle soup into bowls and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It transforms leftover corned beef into something completely new and magical
  • The broth becomes incredibly rich from the cured meat, creating depth you cannot achieve any other way
  • Everything cooks in one pot, making cleanup almost nonexistent after a long day
02 -
  • Never rush the initial vegetable sauté, those softened aromatics make the difference between good soup and great soup
  • The soup will taste even better the next day, so consider making it ahead and letting the flavors deepen overnight
03 -
  • Cut your vegetables into similar sizes so they cook evenly and nothing turns to mush before the rest is ready
  • If the soup seems too thick, add more water rather than more broth to maintain the salt balance

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