Food and Recipes Dish Soup Corned Beef and Cabbage Soup Recipe Be the first to rate & review! 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 Published on February 5, 2018 Print Rate It 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. Rate it Print