Hearty Corned Beef Cabbage Soup
This Hearty Corned Beef Cabbage Soup is a comforting and flavorful dish perfect for a cozy family dinner. Packed with tasty ingredients and served hot, it's a great way to enjoy corned beef leftovers.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 stirring spoon
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 3 medium potatoes, diced
- 4 cups beef broth
- 2 cups cooked corned beef, shredded Use leftovers if available.
- 1 small head cabbage, chopped
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 bay leaf
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Add the sliced carrots and diced potatoes to the pot, and continue cooking for 5-7 minutes, stirring occasionally.
- Pour in the beef broth and add the shredded corned beef. Mix well.
- Stir in the chopped cabbage, thyme, black pepper, and bay leaf.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the vegetables are tender.
- Taste the soup and add salt as needed.
- Remove the bay leaf before serving.
- Garnish with fresh parsley if desired.
Notes
This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat before serving.
Feel free to add other vegetables, such as peas or bell peppers, for more variety.
If you want a thicker soup, use an immersion blender to blend a portion of the soup before serving.