🥣🥬 Corned Beef and Cabbage Soup
Hearty, cozy, and packed with old-fashioned comfort, this Corned Beef and Cabbage Soup combines tender corned beef, sweet cabbage, onions, and tomatoes in a deeply savory broth.
It’s an easy one-pot soup that’s especially delicious on chilly days and makes excellent use of leftover corned beef. The cabbage becomes tender and silky as it simmers, while the stewed tomatoes add a subtle sweetness and tang.
⏱️ Recipe Information
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6–8
Difficulty: Easy
Method: One-Pot / Stovetop
🛒 Ingredients
For the Soup
- 1 large head cabbage, chopped
- 2 small onions, diced
- 2 cans (14.5 oz / 411 g each) stewed tomatoes, with juices
- 1 pouch Lipton Onion Soup Mix, any flavor
- 1½–2 lbs (680–900 g) cooked corned beef, chopped or shredded
- 6 cups (1.4 L) beef broth
- 2 cups (480 ml) water, as needed
- 2 cloves garlic, minced
- 2 medium carrots, sliced, optional
- 2 medium potatoes, peeled and diced, optional
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme, optional
- 1 tablespoon olive oil, if needed for sautéing
Optional Garnishes
- Fresh parsley
- Sliced green onions
- Crusty bread
- A splash of Worcestershire sauce
- Freshly ground black pepper
👩🍳 Instructions
1. Prepare the Vegetables
Remove any damaged outer leaves from the cabbage.
Cut the cabbage into quarters, remove the tough core, and chop it into bite-sized pieces.
Dice the onions and slice the carrots and potatoes if using.
2. Sauté the Onions
Heat a large heavy-bottomed pot or Dutch oven over medium heat.
Add the olive oil and diced onions.
Cook for 4–5 minutes, stirring occasionally, until the onions soften and become translucent.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
3. Add the Tomatoes and Broth
Pour the stewed tomatoes and their juices into the pot.
Add the beef broth and water.
Stir in the Lipton Onion Soup Mix, black pepper, parsley, and optional thyme.
Bring the mixture to a gentle boil.
4. Add the Vegetables
Add the chopped cabbage, carrots, and potatoes if using.
The pot may look very full at first, but the cabbage will quickly begin to wilt as it cooks.
Stir gently to distribute everything throughout the broth.
5. Simmer the Soup
Reduce the heat to medium-low and cover the pot.
Simmer for approximately 25–30 minutes, stirring occasionally.
Cook until the cabbage is tender and the potatoes and carrots are easily pierced with a fork.
For softer cabbage, continue simmering for another 10–15 minutes.
6. Add the Corned Beef
Add the chopped or shredded cooked corned beef during the final 10–15 minutes of cooking.
Stir gently to distribute it throughout the soup.
Allow it to heat through without aggressively boiling, which can make the meat tougher.
7. Taste and Adjust
Taste the broth before adding any additional salt.
The corned beef and onion soup mix can both be quite salty, so additional salt may not be necessary.
If desired, add more black pepper, parsley, or a small splash of Worcestershire sauce for extra depth.
If the soup is too thick, add a little more beef broth or water.
8. Serve
Ladle the hot soup into bowls.
Garnish with fresh parsley or sliced green onions.
Serve with warm crusty bread, Irish soda bread, or crackers for dipping.
⭐ Chef’s Tips
Use leftover corned beef: This is an excellent way to turn leftover St. Patrick’s Day corned beef into another complete meal.
Don’t add salt too early: Corned beef and onion soup mix already contain plenty of seasoning.
Cut everything evenly: Similar-sized vegetable pieces cook at roughly the same rate.
Add the corned beef near the end: Since it’s already cooked, it only needs to warm through.
Want richer broth? Replace some of the water with additional beef broth.
For a thicker soup: Use less liquid or add an extra potato and allow some of it to break down during cooking.
For a lighter soup: Skip the potatoes and add extra cabbage and carrots.
🥔 Easy Variations
Corned Beef, Cabbage & Potato Soup
Use 3–4 medium potatoes, diced into bite-sized pieces, for a heartier version.
Slow Cooker Version
Add all ingredients except the corned beef to a slow cooker.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Add the cooked corned beef during the final 30 minutes.
Creamy Corned Beef Soup
Stir in ½–1 cup heavy cream during the final few minutes for a richer, creamy soup.
Spicy Corned Beef Soup
Add red pepper flakes, diced jalapeño, or a dash of hot sauce.
Irish-Inspired Version
Add potatoes, carrots, fresh parsley, and a little thyme for a traditional comfort-food feel.
🍞 Serving Suggestions
Serve this soup with:
- Crusty French bread
- Irish soda bread
- Dinner rolls
- Garlic bread
- Crackers
- Buttered toast
A spoonful of whole-grain mustard on the side also pairs wonderfully with the corned beef.
🧊 Storage
Allow the soup to cool slightly before transferring it to airtight containers.
Refrigerate for up to 4 days.
The flavors become even more developed after a day in the refrigerator.
🔥 Reheating
Stovetop
Pour the desired amount into a saucepan and heat over medium-low heat until steaming hot.
Add a splash of broth or water if the soup has thickened.
Microwave
Heat individual portions in 1-minute intervals, stirring between each interval, until thoroughly heated.
❄️ Freezing
This soup freezes well for up to 3 months.
Allow it to cool completely before transferring to freezer-safe containers.
Leave a little space at the top for expansion.
Thaw overnight in the refrigerator and reheat gently on the stovetop.
🥬🥩 Final Result
This Corned Beef and Cabbage Soup turns a few humble ingredients into a deeply comforting one-pot meal.
The broth is savory and tomato-rich, the cabbage becomes wonderfully tender, the onions add sweetness, and chunks of corned beef make every bowl hearty and satisfying.
Simple ingredients, easy preparation, and big old-fashioned comfort in every spoonful. 🥣🥬🥩✨