Corned Beef and Cabbage Soup Recipe

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

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.

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

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.

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