Corned Beef and Cabbage Soup
A hearty and comforting bowl of Corned Beef and Cabbage Soup, combining tender corned beef with vibrant vegetables in a rich broth, perfect for family gatherings and chilly evenings.
Ingredients
Main Ingredients
- 1 lb Corned beef, diced Use cooked corned beef, rinse to remove excess salt.
- 6 cups Beef broth Use good quality beef broth; homemade bone broth or vegetable broth can be alternatives.
- 4 large Potatoes, diced Use starchy potatoes like Yukon gold for creaminess.
- 1/2 head Cabbage, chopped Chop into bite-sized pieces; avoid overcooking.
- 3 Carrots, sliced Wash, peel, and slice thinly.
- 1 Onion, chopped Sauté with garlic to enhance flavor.
- 2 Garlic cloves, minced Add to sauté for depth of flavor.
- Salt and pepper, to taste Watch out for sodium already present in broth.
- Fresh parsley, for garnish Chop fresh parsley before serving.
Instructions
Preparation
- Heat a large pot over medium heat. Add chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Stir in diced potatoes, sliced carrots, and chopped cabbage. Cook for another 5 minutes until veggies just begin to soften.
- Add 6 cups of beef broth to the pot. Stir well to combine, scraping the bottom of the pot.
- Add diced corned beef to the pot. Season with salt and pepper, and let it simmer, covered, for about 30 minutes.
- After 30 minutes, check if potatoes are fork-tender; if not, cover the pot for an additional 5-10 minutes.
- Adjust seasoning if needed. Ladle soup into bowls and garnish with freshly chopped parsley.
Notes
Serve the soup in rustic bowls, paired with crusty bread. Stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months.