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Corned Beef Soup

Corned Beef Soup

This Corned Beef Soup masterfully combines tender, savory corned beef with hearty root vegetables and robust cabbage in a deeply aromatic broth, offering a perfect balance of textures and a rich, umami-packed flavor profile that warms you from the inside out.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2-3 lbs Corned Beef Brisket
  • 1 tbsp Olive Oil
  • 1 large Yellow Onio
  • 3 cloves Garlic
  • 4 Carrots
  • 3 stalks Celery
  • 4 cups Beef Broth
  • 4 cups Water
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 1 ½ lbs Yukon Gold Potatoes
  • 1 small Head Green Cabbage
  • Salt and Freshly Ground Black Pepper
  • Fresh Parsley

Method
 

  1. Prepare the Corned Beef: Remove the corned beef from its packaging. Rinse it thoroughly under cold water to remove excess brining liquid.
  2. Sear the Corned Beef: Heat the olive oil in your large Dutch oven or stockpot over medium-high heat. Sear the corned beef brisket for 4-5 minutes on each side until browned.
  3. Sauté Aromatics: Reduce heat to medium. Add the onion and cook until softened. Stir in garlic, carrots, and celery, cooking until fragrant.
  4. Deglaze and Add Liquids: Pour in broth and water, deglazing the pot. Add thyme and bay leaves.
  5. Simmer the Corned Beef: Return the corned beef to the pot, bring to a boil, then reduce heat and simmer for 2.5 to 3 hours until tender.
  6. Add Potatoes: Remove the corned beef to rest and add potatoes to the broth. Simmer until tender.
  7. Slice Corned Beef: Slice the rested corned beef into bite-sized chunks.
  8. Add Cabbage and Finish: Add chopped cabbage to the pot and simmer until tender. Return beef to the pot and stir.
  9. Season and Serve: Adjust seasoning with salt and pepper, ladle into bowls, and garnish with parsley.

Notes

Cool promptly and refrigerate leftovers for 3-4 days. Freeze for up to 3 months. Reheat gently.