Corned Beef and Cabbage Soup

corned beef and cabbage soup
Diana Rattray
Ratings (29)
  • Total: 80 mins
  • Prep: 20 mins
  • Cook: 60 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
365 Calories
25g Fat
16g Carbs
22g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 365
% Daily Value*
Total Fat 25g 32%
Saturated Fat 14g 72%
Cholesterol 71mg 24%
Sodium 447mg 19%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 15%
Protein 22g
Calcium 671mg 52%
*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 grain out altogether.

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

Ingredients

  • 2 tablespoons butter
  • 1 large onion (or 2 medium)
  • 2 ribs celery (about 1 cup chopped)
  • 2 cloves garlic
  • 4 medium carrots (about 1 1/2 cups diced or julienne)
  • 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 fresh chopped parsley, or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried leaf thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups diced cooked corned beef (about 10 to 12 ounces)
  • 1 14.5-ounce can diced tomatoes (undrained)
  • Salt, to taste

Steps to Make It

  1. 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.

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

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

  4. 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.

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

  6. 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.

  7. Taste and add salt, as needed. 

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.