Corned Beef and Cabbage Soup

Savor the Hearty Comfort of Corned Beef and Cabbage Soup

Embark on a cozy culinary journey with this Corned Beef and Cabbage Soup recipe, where tender beef, rustic potatoes, and flavorful cabbage come together in a warm, savory broth. Each spoonful brings the essence of traditional Irish comfort food, simmered into a soul-soothing bowl of goodness.

Whether you’re preparing it for St. Patrick’s Day, a cold winter evening, or a hearty family meal, this Corned Beef and Cabbage Soup transforms a timeless dish into an easy one-pot wonder.

Ideal for slow evenings, family gatherings, or even a make-ahead lunch, this recipe captures the essence of homestyle cooking. Ready to fill your kitchen with warmth and rich aromas? Let’s dive into this delicious and rewarding soup recipe.

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Flavorful and Wholesome: Your Go-To Corned Beef and Cabbage Soup

This Corned Beef and Cabbage Soup recipe not only highlights the rich, savory flavor of corned beef but also balances it with earthy potatoes, sweet carrots, and tender cabbage. It’s not just a soup—it’s a complete meal in a bowl, designed to nourish and satisfy.

Here’s how you can achieve that traditional taste at home, along with helpful cooking tips that ensure every bite of your soup is rich, hearty, and bursting with flavor.

Serving Suggestions:

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Pro Tips for the Perfect Corned Beef and Cabbage Soup

1. Soak for Balance: If your corned beef is very salty, a quick soak in cold water before cooking helps mellow the flavor.
2. Brown for Depth: Searing the beef chunks before simmering adds a deep, rich flavor base to your soup.
3. Scrape the Fond: When you deglaze the pot with beer, be sure to scrape up every browned bit. Those bits enrich the broth.
4. Slow and Steady Simmer: Cook the soup gently for at least an hour to tenderize the beef and infuse the broth.
5. Shred at the End: Always shred the beef after simmering. This ensures a tender texture and even distribution throughout the soup.

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Corned Beef and Cabbage Soup Recipe: Traditional Flavor Made Easy

• Preparation time: 20 minutes
• Cooking time: 1 hour 30 minutes
• Servings: 6–8 bowls
• Equipment: Large stockpot, wooden spoon, cutting board, sharp knife, ladle

With this Corned Beef and Cabbage Soup recipe, your kitchen will become the heart of comfort cooking, echoing the flavors of rustic Irish kitchens while remaining approachable for any home cook.

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Ingredients:

• 2 pounds corned beef, with seasoning packet
• 3 tablespoons olive oil, divided
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 1 medium white onion, peeled and diced
• 3 cloves garlic, pressed or minced
• 1 (12-ounce) bottle of pale ale or light beer
• 4 cups beef stock
• 1 ½ pounds Yukon Gold potatoes, diced into bite-sized pieces
• 3 cups roughly chopped green cabbage
• 1 bay leaf
• Fine sea salt and freshly ground black pepper
• Fresh parsley or chives, for garnish

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Directions:

1. Soak the Corned Beef: Rinse the corned beef under cold water. Trim off excess fat, cut into 2-inch chunks, and soak in cold water for 15 minutes to reduce saltiness. Drain and pat dry.
2. Brown the Beef: Heat 1 tablespoon of olive oil in a stockpot over medium-high heat. Sear half of the beef chunks until browned on all sides. Remove, then repeat with the second batch. Transfer all browned beef to a plate.
3. Sauté the Vegetables: Add the remaining olive oil to the pot. Stir in carrots, celery, and onion. Cook for 5 minutes, stirring occasionally, until softened. Add garlic and cook for 2 minutes more.
4. Deglaze with Beer: Pour in the beer and scrape the bottom of the pot with a wooden spoon, releasing the flavorful browned bits.
5. Build the Soup Base: Add beef stock, potatoes, cabbage, bay leaf, and browned beef back into the pot. Stir to combine. Bring the broth to a gentle simmer.
6. Slow Simmer: Reduce heat to medium-low, cover the pot, and let the soup simmer for 60–90 minutes. The beef should become tender enough to shred easily.
7. Shred and Return: Use tongs to remove the beef. Shred into bite-sized pieces with two forks, then return it to the pot. Stir well and discard the bay leaf.
8. Taste and Season: Taste the soup, then season with additional salt and pepper as needed.
9. Serve Warm: Ladle the Corned Beef and Cabbage Soup into bowls. Garnish with chopped parsley or chives for a fresh finish.

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Ready to Relish!

This Corned Beef and Cabbage Soup delivers everything you crave in a comforting meal—tender beef, flavorful broth, hearty vegetables, and rich Irish tradition in each bite. Serve it with crusty bread, soda bread, or a light salad for a complete feast that warms both heart and soul.

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Storage Solutions for Corned Beef and Cabbage Soup

Storing your Corned Beef and Cabbage Soup properly keeps it fresh and flavorful for days. Transfer cooled soup into airtight containers. Refrigerate for up to 4 days, or freeze in portions for up to 3 months. When reheating, warm gently on the stovetop, adding a splash of broth or water if the soup thickens. This ensures every serving tastes just as hearty as the first.

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