Name: Corned Beef and Cabbage Soup Recipe
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Yield: 5
Cuisine: Irish
Ingredients: 2 tsp olive oil; 2 leeks; 2 cloves garlic; 3 medium carrots; 1 yellow pepper; 1 lb lean corned beef brisket; 6 cups water; 2 bay leaves; ¼ cup parsley; 1 large potato; 1 small head cabbage; fresh pepper

Indulge in a comforting bowl of corned beef and cabbage soup, perfect for those chilly days. This hearty dish combines tender corned beef with a medley of vegetables to create a flavorful and nourishing meal.

Photos of Corned Beef and Cabbage Soup Recipe

Leeks and corned beef brisket might not be common in every household. When heading to the supermarket, look for fresh leeks with firm, white stalks and vibrant green tops. For the corned beef brisket, make sure to choose a lean cut, and don't forget to pick up the seasoning packet that typically comes with it.

Ingredients For Corned Beef And Cabbage Soup

Olive oil: Used for sautéing the vegetables, adding a rich flavor and preventing sticking.

Leeks: Impart a mild, onion-like flavor to the soup, essential for depth.

Garlic: Adds aromatic notes and enhances the overall taste of the soup.

Carrots: Provide a natural sweetness and vibrant color.

Yellow pepper: Contributes a slight sweetness and a pop of color.

Corned beef brisket: The star protein of the soup, offering a savory and tender meat experience.

Water: Forms the base of the broth, allowing flavors to meld together.

Bay leaves: Infuse the soup with a subtle, earthy flavor.

Parsley: Adds a fresh, herbal note to balance the richness.

Potato: Adds body to the soup, making it more filling.

Cabbage: Provides a slight crunch and a mild, sweet flavor.

Fresh pepper: Enhances and balances the seasoning of the soup.

One reader, Larry Barela says:

This corned beef and cabbage soup recipe is fantastic! The flavors meld beautifully, and the tender corned beef is a delight. It's hearty, comforting, and perfect for a cozy meal. Highly recommend!

Larry Barela

Cooking Techniques for Corned Beef and Cabbage Soup

How to sauté leeks: Heat oil over medium-low heat, add leeks, and cook until soft, about 4 to 5 minutes. How to shred corned beef: After cooking, set the corned beef on a cutting board and use a fork to pull the meat apart into shreds. How to simmer: Cook the ingredients on low heat for an extended period, ensuring the liquid is just below boiling. How to adjust seasoning: Taste the soup and add salt and pepper as needed to enhance the flavor.

How To Make Corned Beef and Cabbage Soup

Corned beef and cabbage create a delicious and filling soup. Add tomatoes to this cabbage soup for an added layer of flavor and potatoes to make it starchy.

Preparation: 10 minutes

Cooking: 1 hour 35 minutes

Total: 1 hour 45 minutes

Serves:

Ingredients

2tspolive oil
2leeks,whites and light green only, chopped
2clovesgarlic
3medium carrots,chopped
1yellow pepper,chopped
1lblean corned beef brisket,cooked
6cupswater
2bay leaves
¼cupparsley,chopped plus more for garnish
1large potato,peeled and cubed
1small head cabbage,cored and chopped
fresh pepper,to taste

Instructions

In a large pot or Dutch oven, heat oil over medium low heat.
Add leeks and sauté until soft, about 4 to 5 minutes; add garlic, carrots, and yellow pepper and sauté for about 2 to 3 minutes.
Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil.
Simmer covered on low heat for 3 hours, until the meat becomes tender.
Remove the corned beef, set it on a cutting board and shred with a fork.
Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed.
Cook until the potatoes and cabbage are tender, about 45 more minutes.
In a skillet heat oil over medium-low heat, add leeks and sauté until soft, about 4 to 5 minutes; add garlic and cook 2 minutes.
Transfer to the slow cooker with carrots, yellow pepper, corned beef, potatoes, peppercorns, bay leaves, parsley, and water.
Cover and cook on High until corned beef is tender, 4¼ hours.
Remove the corned beef, set it on a cutting board and shred with a fork, return to the pot, arrange cabbage over corned beef, cover, and continue cooking on High until cabbage is tender for 45 minutes.
Press Saute and add the oil, leeks, garlic, carrot, and yellow peppers, saute until soft, for 4 to 5 minutes while stirring.
Add the corned beef, peppercorns, bay leaves, parsley, and water.
Cover and cook high pressure for 90 minutes, until the meat is tender. Press Quick or Natural release.
Remove the corned beef, set it on a cutting board, and shred it with a fork.
Return to the pot, add the potatoes and cabbage, and cook high pressure 8 minutes, until tender. Press Quick-release and serve.

Nutrition

Calories: 414.53kcal
Fat: 22.55g
Saturated Fat: 8.53g
Monounsaturated Fat: 10.00g
Polyunsaturated Fat: 1.15g
Carbohydrates: 34.19g
Fiber: 7.92g
Sugar: 8.32g
Protein: 21.09g
Cholesterol: 85.28mg
Sodium: 129.64mg
Calcium: 144.84mg
Potassium: 1110.29mg
Iron: 4.16mg
Vitamin A: 359.96µg
Vitamin C: 145.97mg

Expert Technique Tip for Enhancing Corned Beef and Cabbage Soup Flavor

To ensure the corned beef is tender and flavorful, make sure to simmer it on low heat for the full 3 hours. This slow cooking process allows the meat to break down properly, resulting in a melt-in-your-mouth texture. Additionally, when shredding the corned beef, use two forks to pull the meat apart gently, which helps maintain its juicy consistency.

Time-Saving Tips for Preparing Corned Beef and Cabbage Soup

Prep ingredients ahead: Chop leeks, carrots, yellow pepper, and potatoes the night before to save time on cooking day.

Use a slow cooker: Combine all ingredients in a slow cooker and let it cook while you go about your day.

Instant pot magic: Use an Instant Pot to cut down cooking time significantly, especially for making the corned beef tender.

Pre-shredded cabbage: Buy pre-shredded cabbage to skip the chopping step.

Batch cooking: Make a larger batch and freeze portions for quick meals later.

Substitute Ingredients For Corned Beef and Cabbage Soup Recipe

olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative.
leeks - Substitute with onions: Onions provide a similar aromatic base and can be used in the same quantity.
garlic - Substitute with shallots: Shallots have a milder garlic flavor and can add a similar depth to the soup.
carrots - Substitute with parsnips: Parsnips have a slightly sweeter flavor but similar texture when cooked.
yellow pepper - Substitute with red pepper: Red peppers have a similar sweetness and texture, making them a suitable replacement.
lean corned beef brisket - Substitute with smoked turkey: Smoked turkey provides a similar savory flavor and can be used as a leaner alternative.
water - Substitute with chicken broth: Chicken broth adds more depth and flavor to the soup compared to plain water.
bay leaves - Substitute with thyme: Thyme can provide a similar earthy flavor to the soup.
parsley - Substitute with cilantro: Cilantro offers a fresh, herbaceous flavor that can complement the soup well.
potato - Substitute with sweet potato: Sweet potatoes add a different but pleasant sweetness and texture to the soup.
cabbage - Substitute with kale: Kale provides a similar texture and nutritional profile, making it a good alternative.
fresh pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different profile.

Presentation Tips for Serving Corned Beef and Cabbage Soup

Serve smaller portion sizes: Present the corned beef and cabbage soup in a shallow, wide-rimmed bowl to allow the vibrant colors of the vegetables to stand out. Use a ladle to ensure each portion has a balanced mix of corned beef, cabbage, potatoes, and broth.
Use decoration: Garnish the soup with a sprinkle of freshly chopped parsley and a few cracked peppercorns on top. Add a small bay leaf for an aromatic touch.
Highlight textures: Ensure the corned beef is shredded finely and the vegetables are cut uniformly. This will create a visually appealing contrast between the tender meat and the slightly crunchy carrots and cabbage.
Add a touch of elegance: Drizzle a few drops of high-quality olive oil around the edge of the bowl just before serving. This adds a glossy finish and a hint of richness to the dish.
Use complementary colors: Arrange the yellow pepper slices and carrots in a way that they pop against the green cabbage and the pale potatoes. This will make the dish more visually appealing.
Serve with a side: Pair the soup with a small piece of artisan bread or a buttered roll on the side. This not only complements the flavors but also adds a rustic touch to the presentation.
Create height: Pile the shredded corned beef slightly higher in the center of the bowl, allowing the broth to surround it. This creates a focal point and adds dimension to the dish.
Use a clean bowl: Ensure the bowl is spotless before serving. Wipe any drips or splashes of broth from the rim to maintain a professional and polished appearance.
Incorporate a fresh element: Add a small lemon wedge on the side of the bowl. This provides an option for diners to add a touch of acidity, enhancing the flavors of the corned beef and cabbage soup.
Serve hot: Ensure the soup is served piping hot. The steam rising from the bowl will add to the sensory experience, making the dish even more inviting.

Essential Kitchen Tools for Making Corned Beef and Cabbage Soup

Large pot or Dutch oven: Essential for cooking the soup, allowing for even heat distribution and ample space for all ingredients.
Skillet: Used for sautéing the leeks, garlic, carrots, and yellow pepper to enhance their flavors before adding them to the soup.
Cutting board: Provides a safe and stable surface for chopping vegetables and shredding the corned beef.
Knife: Necessary for chopping the leeks, garlic, carrots, yellow pepper, potato, and cabbage.
Wooden spoon or spatula: Ideal for stirring the ingredients while sautéing and ensuring they don't stick to the bottom of the pot.
Measuring spoons: Used to measure out the olive oil and any other seasonings accurately.
Fork: Useful for shredding the corned beef once it is tender.
Slow cooker: An alternative cooking method for those who prefer a hands-off approach, allowing the soup to cook slowly over several hours.
Pressure cooker: Another alternative for those who want to speed up the cooking process, making the meat tender in a fraction of the time.
Ladle: Perfect for serving the soup into bowls once it is ready.

Storage and Freezing Instructions for Corned Beef and Cabbage Soup

Let the corned beef and cabbage soup cool completely before storing or freezing.
Transfer the cooled soup to an airtight container or freezer-safe bags, leaving some space at the top for expansion during freezing.
If using freezer bags, remove as much air as possible before sealing to prevent freezer burn.
Label the container or bag with the date and contents for easy identification.
Store the soup in the refrigerator for up to 4-5 days or in the freezer for up to 3 months.
When ready to reheat, thaw the frozen soup overnight in the refrigerator.
Reheat the soup in a pot on the stovetop over medium heat, stirring occasionally, until heated through.
If the soup appears too thick after freezing and thawing, add a little broth or water to achieve the desired consistency.
For best quality, consume the frozen soup within 3 months, as prolonged freezing may affect the texture of the vegetables and potatoes.
If you plan to freeze the soup, consider cooking the potatoes and cabbage separately and adding them when reheating to maintain their texture.

How To Reheat Leftover Corned Beef and Cabbage Soup

Reheat the corned beef and cabbage soup in a pot on the stove over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure that the soup is heated evenly without overcooking the vegetables or corned beef.
If you're short on time, you can reheat individual portions of the soup in the microwave. Place the desired amount of soup in a microwave-safe bowl, cover it with a damp paper towel to prevent splattering, and heat it in 30-second intervals, stirring between each interval, until it's heated through.
For a hands-off approach, reheat the corned beef and cabbage soup in a slow cooker. Transfer the soup to the slow cooker, cover it, and heat it on low for 1-2 hours, or until it's heated through. This method is particularly useful if you're reheating a large batch of soup for a crowd.
If you want to add a touch of freshness to your leftover soup, consider garnishing it with some chopped fresh parsley or a dollop of sour cream before serving. These simple additions can brighten up the flavors and make the soup taste like it was just made.
To prevent the potatoes and cabbage from becoming mushy when reheating, you can remove them from the soup before storing the leftovers. When you're ready to reheat the soup, add the potatoes and cabbage back in and heat everything together until warmed through.

Interesting Trivia About Corned Beef and Cabbage Soup

A random fact about this corned beef and cabbage soup recipe is that it combines traditional Irish ingredients with a hearty, comforting twist. The corned beef is cooked until tender, then shredded and mixed with cabbage, potatoes, and other vegetables, creating a flavorful and nutritious meal. This dish is often enjoyed during St. Patrick's Day celebrations.

Budget-Friendly: Is Making Corned Beef and Cabbage Soup at Home Cost-Effective?

This corned beef and cabbage soup recipe is quite cost-effective for a household. The main ingredients like cabbage, potatoes, and carrots are affordable and readily available. Corned beef can be a bit pricier, but its flavor and protein content make it worthwhile. The use of leeks and garlic adds depth without breaking the bank. Overall, I'd rate this recipe a solid 8 out of 10 for cost-effectiveness. The approximate cost for a household of 4 people would be around $20-$25 USD.

Is Corned Beef and Cabbage Soup Healthy or Unhealthy?

The corned beef and cabbage soup recipe has both healthy and unhealthy aspects. On the positive side, it includes:

Vegetables like leeks, garlic, carrots, yellow pepper, and cabbage, which provide essential vitamins, minerals, and fiber
Lean corned beef brisket, which is a good source of protein
Olive oil, a healthy fat that can help reduce inflammation and improve heart health

However, there are also some less healthy components:

Corned beef is typically high in sodium, which can contribute to high blood pressure and other health issues if consumed in excess
The recipe doesn't specify the type of potato used, but if it's a starchy variety, it could add a significant amount of carbohydrates to the dish

To make this recipe healthier, consider the following suggestions:

Use a low-sodium corned beef or reduce the amount of corned beef and increase the proportion of vegetables
Opt for a waxy potato variety, such as red or fingerling potatoes, which have a lower glycemic index and are higher in nutrients compared to starchy potatoes like russets
Add more non-starchy vegetables to the soup, such as zucchini, green beans, or spinach, to increase the fiber and nutrient content without significantly increasing the calorie count
Use a reduced-sodium broth or water instead of regular broth to decrease the overall sodium content
Serve the soup with a side salad or a piece of whole-grain bread to round out the meal and add more fiber and nutrients

By making these adjustments, you can transform this comforting soup into a more balanced and nutritious meal that still satisfies your taste buds and provides the classic flavors of corned beef and cabbage.

Editor's Opinion on This Corned Beef and Cabbage Soup Recipe

This corned beef and cabbage soup recipe is a hearty and flavorful dish, perfect for a comforting meal. The use of leeks, garlic, and yellow pepper adds a nice depth of flavor, while the long simmering time ensures the corned beef becomes tender and succulent. The addition of potatoes and cabbage towards the end maintains their texture and freshness. However, the instructions seem repetitive and could be streamlined for clarity. Overall, it's a robust and satisfying soup that balances savory and fresh elements beautifully.

Enhance Your Corned Beef and Cabbage Soup Recipe with These Unique Side Dishes:

Roasted Brussels Sprouts with Balsamic Glaze: Imagine the delightful crunch of Brussels sprouts roasted to perfection, drizzled with a tangy balsamic glaze. The slight bitterness of the sprouts pairs beautifully with the savory notes of the corned beef and cabbage soup, creating a symphony of flavors in every bite.

Irish Soda Bread: A warm, freshly baked Irish soda bread with a golden crust and a soft, tender crumb is the perfect companion to your hearty soup. The subtle sweetness and buttery flavor of the bread complement the rich, savory broth, making each spoonful even more satisfying.

Apple and Walnut Salad: A crisp apple and walnut salad adds a refreshing contrast to the robust flavors of the soup. The sweetness of the apples, the crunch of the walnuts, and a light vinaigrette dressing create a delightful medley that brightens up the meal.

Garlic Mashed Potatoes: Creamy garlic mashed potatoes offer a comforting side that enhances the hearty nature of the soup. The rich, buttery potatoes with a hint of garlic meld seamlessly with the tender corned beef and cabbage, making each mouthful a cozy, satisfying experience.

Berry Crumble: End your meal on a sweet note with a warm berry crumble. The tartness of mixed berries combined with a crunchy, golden topping provides a delightful contrast to the savory soup. It's a comforting dessert that brings a touch of sweetness to your table.

Similar Soup Recipes to Try If You Enjoy Corned Beef and Cabbage Soup

Irish Lamb Stew: Dive into a hearty stew featuring tender lamb, potatoes, carrots, and onions. This classic Irish dish is perfect for a cozy night in.

Beef And Barley Soup: Warm up with a comforting bowl of beef and barley soup. Packed with vegetables like carrots, celery, and tomatoes, this soup is both nutritious and delicious.

Chicken And Vegetable Stew: Enjoy a wholesome stew made with tender chicken, a medley of vegetables including potatoes, carrots, and peas, all simmered in a flavorful broth.

Vegetable Beef Soup: Savor a rich and filling soup loaded with chunks of beef, potatoes, carrots, corn, and green beans. This soup is perfect for a hearty meal.

Cabbage Roll Soup: Transform the classic cabbage roll into a delightful soup. Featuring ground beef, rice, tomatoes, and cabbage, this dish is both comforting and easy to make.

Appetizer and Dessert Ideas to Complement Corned Beef and Cabbage Soup

Appetizers:

Stuffed Mushrooms: Elevate your appetizer game with these delectable stuffed mushrooms. The earthy flavor of the mushrooms pairs perfectly with a rich and creamy filling made from cream cheese, garlic, and herbs. Topped with a sprinkle of parmesan cheese and baked to golden perfection, these bite-sized delights are sure to impress your guests. Serve them warm, and watch them disappear in no time.

Bruschetta: Bring a taste of Italy to your table with this classic bruschetta. Freshly toasted baguette slices are topped with a vibrant mixture of diced tomatoes, basil, garlic, and a drizzle of extra virgin olive oil. The combination of the crispy bread and the juicy, flavorful topping creates a delightful contrast in textures and flavors. Perfect for a light and refreshing start to any meal.

Desserts:

Chocolate Lava Cake: Imagine a warm, molten center of rich chocolate encased in a delicate cake shell. This dessert is a symphony of textures, with the outer layer providing a slight crunch that gives way to a gooey, decadent core. Serve it with a scoop of vanilla ice cream and a sprinkle of powdered sugar for an indulgent treat that will leave your guests in awe. The contrast between the hot cake and the cold ice cream creates a delightful experience for the palate.

Lemon Meringue Pie: Envision a buttery crust filled with a tangy lemon curd that strikes the perfect balance between sweet and tart. Topped with a cloud of meringue, this dessert is both visually stunning and delicious. The meringue is lightly toasted to add a hint of smokiness and a crisp texture. Each bite offers a harmonious blend of flavors and textures, making it an ideal end to any meal. Pair it with a cup of herbal tea or a glass of sparkling wine for a truly elegant experience.

Why trust this Corned Beef and Cabbage Soup Recipe:

This corned beef and cabbage soup recipe is a time-tested classic, perfect for cozy dinners. The combination of leeks, garlic, carrots, and yellow pepper creates a flavorful base, while the slow-cooked corned beef brisket ensures tender, melt-in-your-mouth meat. The addition of potatoes and cabbage makes it hearty and satisfying. Trust this recipe for its balanced flavors and comforting warmth.

Share your thoughts on this Corned Beef and Cabbage Soup Recipe in the Recipe Sharing forum and let us know if you have any tips or variations to enhance the flavors even more!

FAQ:

How do I prepare the leeks for this recipe?

First, cut off the dark green tops and the root end. Slice the leeks lengthwise and rinse them under cold water to remove any dirt or sand. Then, chop them into thin slices.

Can I use pre-cooked corned beef instead of raw brisket?

Yes, you can use pre-cooked corned beef. Just add it to the soup during the last 45 minutes of cooking when you add the cabbage and potatoes.

What can I use as a substitute for yellow pepper?

You can use any color bell pepper you prefer, like red, green, or orange. They all add a nice sweetness and crunch to the soup.

How do I know when the corned beef is tender enough?

The corned beef is tender when you can easily shred it with a fork. If it still feels tough, let it simmer a bit longer.

Can I make this soup in a slow cooker or Instant Pot?

Absolutely! For a slow cooker, follow the instructions for sautéing the veggies, then transfer everything to the slow cooker and cook on high for 4¼ hours. For an Instant Pot, use the sauté function for the veggies, then cook on high pressure for 90 minutes, followed by a quick or natural release.