[ad_1]
Tender, salty, corned beef, bite-size chunks of potatoes, and shredded green cabbage are combined in a savory broth to make this corned beef soup. This meal never fails to make everyone in my family happy.
Corned Beef Soup
On the chance that you are lucky enough to have some leftover corned beef waiting in the fridge, this recipe will make the most of it. If you don’t happen to have corned beef in the house already, this corned beef and cabbage soup recipe is worth a trip to the store.
Savory and flavorful, I could happily breathe in the smell of this simmering soup all day long. However, lucky for all of us, a brief simmer is all it really needs to wilt the cabbage, making it tender and not turning it to mush.
The short simmer makes this a great recipe to pull together on a busy night. Start the onion cooking and then prep the other ingredients as you go, adding to the pot as you go along. The whole meal will come together in less than 30 minutes from start to finish.
Once the onion has become mostly translucent add the chopped celery and continue cooking until tender. Next is the Worcestershire, pepper, and potatoes. Notice you don’t add salt here.
Corned Beef and Potato Soup
Corned beef is very flavorful on its own, however, you can easily oversalt this soup. Whenever I cook with corned beef I always wait until the very end and do a taste test before I add salt. I promise you won’t regret waiting!
Any kind of potato will work in the soup. I know the recipe says to peel them, but confession: I don’t always peel them.
If you use a yellow potato, just give them a good scrub so there is not any dirt and you are fine. Cut them into 1/2″ pieces or so for quick cooking and nice small bites when you eat it.
Corned Beef Cabbage Soup
You’ll need these ingredients to make this recipe:
- olive oil
- onion
- celery
- potatoes
- beef stock or 6 cups water, plus 2 tablespoons beef base
- Worcestershire sauce
- pepper
- green cabbage
- corned beef
- kosher salt
Remember, I said this is a prep and add as you go. Which is one of the reasons I love this recipe. While the potatoes cook chop the cabbage and add it to the pot when the potatoes are fork-tender.
While the cabbage simmers, rough chop the corned beef and add it cooking for just a minute or two.
Lastly, taste the soup and add salt only if needed. Corned beef is typically plenty salty so don’t be surprised if you don’t need any at all.
I make extra corned beef every year now, just so I can play with the leftovers for an additional day or two. We’ve already had Corned Beef, Cabbage and Red Potato Hash and I have the last two slices stashed away now for my lunch tomorrow, along with the last of the Colcannon. I’m looking forward to it!
Cabbage and Corned Beef
Some ingredients just work together better than others. Corned beef and cabbage are one of those perfect dinnertime pairs.
For as long as I can remember, my family has enjoyed a traditional corned beef and cabbage dinner on St. Patrick’s day. However, a while back, this recipe for baked corned beef in the oven caught my eye and I saved the recipe to try.
This soup takes all of the Reuben flavors you love and combines them in a steaming hot bowl of soup, perfect for these chilly nights.
{originally published 3/20/14 – recipe notes updated 2/10/23}
[ad_2]
