Go Back
–+ servings
corned beef and cabbage soup topped with sour cream and dill in a white bowl
Print Recipe
No ratings yet

Corned Beef And Cabbage Soup

Corned beef and cabbage soup is a delicious way to celebrate the flavors of Ireland this St. Patrick's Day while using up your corned beef leftovers. With a quick prep and fairly short cook time, you'll be enjoying this classic fare in no time at all!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Entree, Lunch, Main Course, Soup
Cuisine: American, Irish
Servings: 6
Calories: 321kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 2 tbsp canola oil
  • 1 - 1 1/2 cups chopped match stick carrots
  • 1 medium yellow onion peeled & diced
  • 2 1/2 cups chopped leftover corned beef
  • 3 cups chopped green cabbage
  • 1 lb red potatoes chopped (no need to peel them)
  • 1 tsp caraway seeds
  • salt & pepper to taste
  • 2 32 oz cartons low sodium chicken broth
  • sour cream for garnish (optional)
  • chopped fresh dill for garnish (optional)
US Customary - Metric

Instructions

  • In a large Dutch oven, or other heavy bottomed soup pot, heat the oil over medium heat. Add the carrots and onion and saute, stirring often, for 6-8 minutes- just until they're both softened.
    1 - 1 1/2 cups chopped match stick carrots, 1 medium yellow onion, 2 tbsp canola oil
  • Add the remaining ingredients (except the garnish) to the pot. Stir everything together to evenly combine.
    2 1/2 cups chopped leftover corned beef, 3 cups chopped green cabbage, 1 lb red potatoes, 1 tsp caraway seeds, salt & pepper, 2 32 oz cartons low sodium chicken broth
  • Bring the soup to a boil, then immediately reduce the heat to low and let the soup simmer uncovered for 15-20 minutes- just until the potatoes are fork tender.
  • Ladle the soup into bowls and serve warm topped with a dollop of sour cream and a sprinkle of dill, if desired.
    sour cream, chopped fresh dill

Notes

  • Make sure to use low sodium chicken broth. The corned beef is already pretty salty.
  • When you saute the carrots and onions, keep stirring to keep the veggies from sticking to the Dutch oven.
  • For a richer flavor, substitute beef broth for the chicken broth. Make sure to use the low sodium beef broth though.

Nutrition

Calories: 321kcal | Carbohydrates: 19g | Protein: 17g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 53mg | Sodium: 1246mg | Potassium: 839mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5387IU | Vitamin C: 49mg | Calcium: 46mg | Iron: 3mg