Corned Beef and Cabbage (Printable version)

Hearty soup with corned beef, cabbage, potatoes, and carrots simmered in a rich broth.

# Ingredient list:

→ Meats

01 - 1 lb cooked corned beef, diced or shredded

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 3 medium carrots, peeled and sliced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 1 small green cabbage, cored and chopped (about 6 cups)
07 - 2 celery stalks, diced

→ Broth & Liquids

08 - 6 cups low-sodium beef broth
09 - 2 cups water

→ Herbs & Seasonings

10 - 1 bay leaf
11 - 1/2 tsp dried thyme
12 - 1/2 tsp black pepper
13 - Salt, to taste
14 - 2 tbsp chopped fresh parsley (plus more for garnish)

→ Optional

15 - 1 tbsp Dijon mustard (stirred in at the end)

# Directions:

01 - Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add diced onion and celery; sauté for 4 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
02 - Add sliced carrots and diced potatoes to the pot. Stir to coat with the aromatic mixture, cooking for another 2 minutes to lightly season the vegetables.
03 - Pour in 6 cups beef broth and 2 cups water. Add bay leaf, dried thyme, and black pepper. Bring to a boil, then reduce heat to establish a gentle simmer.
04 - Cover pot and simmer for 20 minutes, until potatoes are just tender when pierced with a fork.
05 - Stir in chopped cabbage and continue cooking uncovered for 15 to 20 minutes, until cabbage is wilted and tender.
06 - Add diced or shredded corned beef to the pot. Simmer for 10 minutes to heat through and allow flavors to meld together.
07 - Taste broth and adjust seasoning with salt as needed. Remove and discard bay leaf. If desired, stir in Dijon mustard for added tanginess.
08 - Ladle hot soup into bowls, garnish with fresh parsley, and serve immediately with crusty bread.

# Expert Tips:

01 -
  • It transforms leftover corned beef into something completely new and exciting
  • The broth gets impossibly rich without needing hours of simmering
  • Everything cooks in one pot, leaving you with minimal cleanup
  • It's secretly even better the next day, if it lasts that long
02 -
  • Don't add the corned beef until the very end, or it'll become tough and rubbery from overcooking
  • The soup will thicken as it sits, especially with the potatoes releasing starch, so add more water when reheating if needed
  • Taste before adding any salt, since corned beef and broth bring plenty of sodium on their own
03 -
  • Cut all your vegetables into roughly the same size so they cook evenly and no one gets a giant chunk of raw potato
  • If you want a lighter version, use less potato or skip it entirely and add extra cabbage instead

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