Food and Recipes Dish Soup 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on February 5, 2018 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox Active Time: 15 mins Total Time: 30 mins Yield: 8 serves 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 Directions 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. 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. Print