Photo: Antonis Achilleos; Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox
Active Time
15 Mins
Total Time
30 Mins
Serves 8

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.

How to Make It

Step 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.

Step 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.