Corned Beef and Cabbage Soup Recipe

Name: Corned Beef and Cabbage Soup Recipe
Total time: 30 min
Yield: Serves 8
Ingredients: 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

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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.

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Corned Beef and Cabbage Soup Recipe

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Corned Beef and Cabbage Soup Recipe

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Recipe Summary

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