Corned Beef and Cabbage Soup

Directions

1. Heat the oil in a large saucepan or pot over medium-high heat.
2. Add the diced onion, carrots, and celery. Cook for 3–5 minutes, stirring occasionally, until the vegetables are tender.
3. Add the chopped garlic and cook for about 1 minute, until fragrant.
4. Pour in the chicken broth (or your choice of broth) and stir to combine.
5. Add the diced corned beef, potatoes, and shredded cabbage. Stir to combine all ingredients.
6. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1–2 hours, or until the corned beef is tender and the vegetables are cooked through.
7. Taste and season with salt and pepper as needed.
8. Serve hot, garnished with fresh parsley if desired.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1–2 hours
• Total Time: 1 hour 15 minutes – 2 hours 15 minutes
• Servings: 4–6
• Difficulty Level: Easy

Variations & Substitutions

• Vegetables: Add parsnips, turnips, or leeks for more flavor and texture.
• Broth Options: Use beef or ham broth instead of chicken for a richer taste.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
• Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 6–8 hours.

Serving Suggestions

The most important part is just ahead — click NEXT »»