Corned Beef and Cabbage Soup

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/24/22
corned beef and cabbage soup
Diana Rattray
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 8 servings
Nutrition Facts (per serving)
234 Calories
10g Fat
21g Carbs
17g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 234
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 23%
Cholesterol 49mg 16%
Sodium 1495mg 65%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 21%
Total Sugars 9g
Protein 17g
Vitamin C 69mg 343%
Calcium 129mg 10%
Iron 2mg 12%
Potassium 643mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tasty corned beef and cabbage soup is an excellent way to use leftover corned beef. Or buy thick-cut corned beef from your local deli and dice it.

The recipe contains a variety of herbs, spices, and vegetables, but don't be daunted by the long list. You probably have most of the ingredients on hand, and some of them can be swapped out or omitted. Soup is one of those versatile dishes that can be changed and adapted in all kinds of ways. Feel free to use another grain instead of barley. Rice or bulgur wheat are good substitutes. Add 1/4 cup of either grain about 20 minutes before the soup is ready. If you're following a low-carb regimen, leave the grain out altogether.

Serve this soup with a salad and hot buttered biscuits or dinner rolls for a delicious meal.

Ingredients

  • 2 tablespoons unsalted butter

  • 1 large onion, or 2 medium onions

  • 2 ribs celery, about 1 cup chopped

  • 2 cloves garlic

  • 4 medium carrots, about 1 1/2 cups diced or julienned

  • 2 quarts chicken broth

  • 1/2 small head cabbage, coarsely chopped, about 4 to 5 cups

  • 1/4 cup pearled barley

  • 1 small bay leaf

  • 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley flakes

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon freshly ground black pepper

  • 2 cups diced cooked corned beef, about 10 to 12 ounces

  • 1 (14 1/2-ounce) can diced tomatoes, undrained

  • Salt, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Peel the onion and chop it coarsely. Cut the celery into 1/4-inch slices and then peel and mince the garlic. Peel the carrots and slice them into matchsticks or dice them into 1/4-inch pieces.

  3. Heat the butter in a large stockpot or Dutch oven over medium-low heat. 

  4. Add the onion and celery to the pot and saute until tender, stirring frequently.

  5. Add the minced garlic and continue cooking for 1 minute. Add the carrots, chicken stock, chopped cabbage, and barley. Add the bay leaf, parsley, thyme, and pepper; bring to a boil.

  6. Reduce the heat to low to maintain a simmer. Cover the pan and simmer for 45 minutes.

  7. Add the corned beef and tomatoes; increase heat and bring it back to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.

  8. Taste and add salt, as needed. 

  9. Serve and enjoy!

Tips

  • Flat-cut corned beef brisket is the best choice for slicing and dicing. The pointcut brisket is fattier and tends to be a better cut for shredding. Cuts from the round and bottom round are often used to make corned beef as well.
  • Dried bay leaves impart a subtle flavor to soups, stews, sauces, and beans. Avoid fresh bay leaves, which come from a different tree and have a stronger flavor. If you don't cook with bay leaves very often, buy a jar and freeze them. They'll last almost indefinitely.

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