If you love corned beef and cabbage, then this Corned Beef & Cabbage Soup is going to be your new favorite way to enjoy those classic flavors. Packed with tender corned beef, soft potatoes, sweet carrots, and hearty cabbage, this soup is the perfect way to warm up on a chilly day. Whether you’re making it for St. Patrick’s Day or using up leftovers from a corned beef dinner, it’s an easy, satisfying meal that comes together in no time!

Corned Beef and Cabbage Soup

This one-pot soup is as delicious as it is simple. The combination of savory corned beef, rich broth, and flavorful veggies creates a comforting bowl of goodness that’s packed with nutrients. Plus, with just a handful of ingredients, it’s a quick and easy meal that requires minimal effort—perfect for busy weeknights or meal prepping ahead of time.

The best part? It’s a great way to use up leftover corned beef! No waste, no fuss—just a delicious, homemade soup that gets better with every bite. Serve it with a slice of crusty bread, a dollop of sour cream, or even a sprinkle of shredded cheese for extra indulgence. Whether you’re celebrating St. Paddy’s Day or just craving a cozy, hearty meal, this soup is guaranteed to hit the spot!

What You Will Love About This Recipe

Super Easy & One-Pot: Everything simmers together in one pot for minimal cleanup.

Perfect for Leftovers: Great way to use up extra corned beef, cabbage, and potatoes.

Loaded with Flavor: The blend of savory broth, tender beef, and veggies makes every spoonful delicious.

Customizable: Adjust the broth thickness, swap in different veggies, or add extra seasoning to make it your own!

How to make Corned Beef and Cabbage Soup

1. In a large stockpot or dutch oven over medium-high heat, pour the olive oil. Add the onion and cook the onion until softened, about 4 to 5 minutes, stirring as needed to avoid burning.

2. To the skillet, add the remaining ingredients, adding the amount of stock for your desired consistency. Cook until heated through.

Tips & Tricks

✔ Use Leftover Corned Beef – This soup is perfect for repurposing corned beef from a traditional boiled dinner. If you don’t have leftovers, deli-style corned beef can also work in a pinch!
✔ Adjust the Broth – If you prefer a thicker soup, use less stock. If you like it brothy, add an extra cup of chicken stock to thin it out.
✔ Let the Flavors Meld – While this soup is delicious right away, it tastes even better the next day after the flavors have had time to blend.
✔ Serve with Bread – A warm slice of Irish soda bread or crusty sourdough is the perfect pairing for soaking up all that flavorful broth.
✔ Make It Your Own – Try adding a splash of Guinness, a bay leaf, or even some Worcestershire sauce for extra depth of flavor!

FAQs

Yes! This soup stores well in the fridge for up to 4 days and actually tastes even better the next day as the flavors meld together.

Absolutely! Let the soup cool completely, then store it in an airtight container in the freezer for up to 3 months. Reheat on the stove over low heat for best results.

You can, but it will require more cooking time. If using raw corned beef, simmer it in the broth until tender (about 2-3 hours), then proceed with the rest of the recipe.

Irish soda bread, rye bread, or even a grilled cheese sandwich pair wonderfully with this soup! You can also top it with a dollop of sour cream for extra creaminess.

Corned Beef and Cabbage Soup

Name: Corned Beef and Cabbage Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 1 cup cooked baby carrots, sliced; 3 cups cooked, cubed potatoes; 2 cups cooked and cubed corned beef brisket; 3 cups steamed cabbage; 1 (28 ounces) can petite diced tomatoes; ½ teaspoon dried thyme leaves’; ½ teaspoon garlic powder; 5 to 6 cups chicken stock

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Corned Beef and Cabbage Soup is made with carrots, potatoes, cabbage, tomatoes, and leftover corned beef brisket that is a delicious pot of yumminess in just a few minutes.

Ingredients

1 tablespoon olive oil
1 onion, diced
1 cup cooked baby carrots, sliced
3 cups cooked, cubed potatoes
2 cups cooked and cubed corned beef brisket
3 cups steamed cabbage
1 (28 ounces) can petite diced tomatoes
½ teaspoon dried thyme leaves’
½ teaspoon garlic powder
5 to 6 cups chicken stock

Instructions

In a large stockpot or dutch oven over medium-high heat, pour the olive oil. Add the onion and cook the onion until softened, about 4 to 5 minutes, stirring as needed to avoid burning.
To the pot, add the remaining ingredients, adding the amount of stock for your desired consistency. Cook until heated through.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 588Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 87mgSodium: 1364mgCarbohydrates: 51gFiber: 4gSugar: 18gProtein: 42g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Corned Beef and Cabbage Soup