Corned Beef and Cabbage Soup Recipe

Turn leftover Saint Patrick's Day corned beef and cabbage into a hearty, homey one-pot soup. Earthy caraway seeds, fresh dill, and pungent malt vinegar give this quick-cooking soup complex flavor. Serve with Irish soda bread for a homey and comforting supper. To make this soup without leftovers, use store-bought corned beef (choose a piece about 1 inch thick) and pre-boil the cabbage, potatoes, and carrots until tender, 10 to 15 minutes.

Day-After-Saint Patrick’s Day Soup
Photo: Antonis Achilleos; Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox
Active Time:
15 mins
Total Time:
30 mins
8 serves


  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 2 cups chopped yellow onion (from 1 large onion)

  • 1 cup chopped celery (from 4 stalks)

  • 2 teaspoons minced garlic (from 2 garlic cloves)

  • 1 teaspoon caraway seeds

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 2 bay leaves

  • 8 cups beef broth

  • 2 cups chopped cooked cabbage

  • 2 cups chopped cooked Yukon Gold potatoes

  • 2 cups chopped cooked carrots

  • 1 pound shredded cooked corned beef

  • 2 tablespoons chopped fresh dill

  • 2 tablespoons chopped fresh flat-leaf parsley

  • Malt vinegar


  1. Heat oil and butter in a large Dutch oven over medium-high. Add onion and celery; cook until translucent, 5 minutes. Add garlic, caraway seeds, salt, and pepper; cook until fragrant, 1 minute. Add bay leaves and broth; bring to a boil over high. Reduce to medium-low.

  2. Stir in cooked cabbage, potatoes, carrots, and beef; cook until hot, 15 minutes. Remove bay leaves; discard. Stir in dill and parsley. Serve with vinegar on the side.

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