Easy Corned Beef and Cabbage Soup

There’s something incredibly comforting about a warm bowl of Easy Corned Beef and Cabbage Soup. I still remember the first time I made this. It was a chilly winter evening, and I wanted to create a dish that would not only warm my home but also warm my heart. I rummaged through my pantry and fridge, and there it was: a lovely piece of corned beef just waiting to be transformed. The blend of tender cabbage, hearty carrots, and the rich flavor of corned beef simmering on the stove filled my kitchen with the most delightful aroma. It felt like wrapping myself in a cozy blanket on a frigid day.

As the soup began to bubble and the flavors melded together, I couldn’t help but think of the family gatherings and hearty meals that brought us all together. This Easy Corned Beef and Cabbage Soup isn’t just a recipe; it’s a way to create memories around the dinner table. The vibrant colors of the vegetables dancing in the pot reminded me of my grandmother’s kitchen, where every meal was an experience, every recipe a cherished secret.

One of the best things about this soup is its versatility. Whether it’s a weekday dinner or a special occasion, this heartwarming bowl of joy fits right in. It’s perfect for sharing with loved ones or just enjoying on your own when you need a little comfort food. So, if you’re looking for a dish that embodies warmth, nostalgia, and a bit of creativity, you’re in for a treat with this recipe. Grab your ingredients, and let’s get started on this culinary journey together!

What to Buy for Easy Corned Beef and Cabbage Soup

When it comes to making the best Easy Corned Beef and Cabbage Soup, choosing quality ingredients is essential. Fresh vegetables like carrots, celery, and cabbage bring vibrant flavors and nutrients to the dish. The corned beef is the star, providing a savory backbone that makes this soup so special. Together, these ingredients create a delicious meal that is hearty and satisfying.

• 1 lb corned beef: The main protein, bringing rich flavor and tenderness to the soup.
• 2 onions: Adds sweetness and depth to the broth.
• 3 carrots: They provide a subtle sweetness and vibrant color.
• 4 stalks celery: For a fresh crunch and aromatic flavor.
• 1 tablespoon olive oil: Used for sautéing the vegetables to enhance their flavors.
• 1 tablespoon butter: Adds richness to the soup base.
• 4 cups chicken broth or beef broth: The liquid foundation that ties all the ingredients together.
• 2 cups water: To adjust the consistency of the soup.
• 1 bay leaf: For an aromatic touch that enhances the overall flavor.
• ¼ teaspoon black pepper: A pinch of spice to elevate the taste.
• 2 potatoes: They add heartiness and help thicken the soup.
• 2 cups shredded cabbage: The key ingredient for that classic flavor and texture.

Making Easy Corned Beef and Cabbage Soup

Creating your own Easy Corned Beef and Cabbage Soup is a delightful experience that fills your home with warm aromas. Let’s dive into the comforting steps that will lead you to a flavorful pot of goodness!

1. Start by rinsing the corned beef under cold water to remove excess salt. Set it aside while you prepare the vegetables. This helps to ensure your soup isn’t overly salty.

2. Now, let’s tackle the vegetables. Peel the onion and carrots, then chop them into small chunks. Next, wash and slice the celery into thin half moons. These ingredients will form the flavor base of your soup.

3. In a large Dutch oven or saucepan, heat the olive oil and butter over medium heat. Once the butter has melted, add the chopped carrot, onion, and celery, cooking them for about 10 minutes until they’re soft and fragrant. This initial step builds a solid flavor foundation.

4. While the veggies are cooking, cut the corned beef into cubes. This will allow it to cook evenly and meld with the broth.

5. Once the vegetables are ready, add the cubed corned beef to the pan. Pour in the chicken broth, water, bay leaf, and black pepper. Stir everything together and bring it to a boil.

6. After it reaches a boil, reduce the heat to low, cover the pan with a lid, and let it simmer for 90 minutes. This slow cooking process allows the flavors to develop beautifully.

7. As you’re nearing the end of the cooking time, peel and cube the potatoes. This step is crucial as you want them to be fresh and not overcooked.

8. Add the cubed potatoes and shredded cabbage to the pot after the 90 minutes is up. Let these cook for an additional 45 minutes, until the potatoes are tender and the cabbage has softened.

9. Finally, check the seasoning of the soup and feel free to add more black pepper if needed. This is your chance to adjust the flavors to your liking.

10. For those who prefer a slow cooker method, you can complete steps 1 through 4, then transfer everything into the slow cooker. Cook on low for 8 to 10 hours. This method makes the flavors even richer.

Things Worth Knowing

Ways to Adapt This Recipe

Adapting the Easy Corned Beef and Cabbage Soup recipe allows for creativity in the kitchen. Here are some ideas to make this dish your own:

• Leftover Makeover: Use any leftover vegetables you have on hand. This soup is a fantastic way to use up what’s in your fridge.
• Spice It Up: Add your favorite spices or herbs, like thyme or rosemary, to elevate the flavor profile.
• Texture Variation: For a creamier soup, blend a portion of it after cooking to achieve a thicker consistency.
• Vegetarian Twist: Replace the corned beef with hearty vegetables or lentils for a vegetarian version.
• Serving Style: Serve with crusty bread or alongside a salad for a complete meal.

What to Serve Alongside Easy Corned Beef and Cabbage Soup

Choosing the right accompaniments can enhance the experience of enjoying Easy Corned Beef and Cabbage Soup. Here are some delightful options:

• Crusty Bread: A warm loaf of crusty bread is perfect for dipping and soaking up the rich broth.
• Irish Potato Cakes: These make an excellent side dish that complements the soup beautifully.
• Salads: A light side salad with vinaigrette can balance the heaviness of the soup.
• Seasonal Vegetables: Roast or steam seasonal vegetables for a nutritious side.
• Cheese Board: A small cheese board with crackers can serve as an appetizer before enjoying the soup.
• Occasion Serving: This soup is perfect for cozy family dinners or even holiday meals, making every gathering special.

FAQ

Conclusion

The Easy Corned Beef and Cabbage Soup is truly special, bringing warmth, comfort, and nostalgia to the dinner table. It’s a dish that not only satisfies your hunger but also offers a taste of home. I encourage you to try making this soup tonight; you won’t be disappointed. Gather your loved ones around and enjoy a delightful bowl of goodness!

Easy Corned Beef and Cabbage Soup

Warm and hearty, this Easy Corned Beef and Cabbage Soup is the ultimate comfort food. Its rich flavors and tender ingredients make it a perfect easy weeknight dinner that everyone will love. Enjoy a bowl tonight and feel the warmth!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb corned beef
• 2 onion
• 3 carrots
• 4 stalks celery
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 cups chicken broth or beef broth
• 2 cups water
• 1 bay leaf
• ¼ teaspoon black pepper
• 2 potatoes
• 2 cups shredded cabbage

Equipment

• Large Pot
• Saucepan
• Slow Cooker
• Oven
• Frying Pan
• Peeler
• Chef's Knife

Method

 

1. Rinse the corned beef under cold water to remove excess salt. Set it aside while you prepare the vegetables.
2. Peel the onion and carrots, then chop them into small chunks. Next, wash and slice the celery into thin half moons.
3. In a large Dutch oven or saucepan, heat the olive oil and butter over medium heat. Once the butter has melted, add the chopped carrot, onion, and celery, cooking them for about 10 minutes until they’re soft.
4. While the vegetables are cooking, cut the corned beef into cubes.
5. Once the vegetables are ready, add the cubed corned beef to the pan. Pour in the chicken broth, water, bay leaf, and black pepper. Stir everything together and bring it to a boil.
6. After it reaches a boil, reduce the heat to low, cover the pan with a lid, and let it simmer for 90 minutes. This slow cooking will develop the flavors.
7. As you're nearing the end of the cooking time, peel and cube the potatoes.
8. Add the cubed potatoes and shredded cabbage to the pot after the 90 minutes is up. Let these cook for an additional 45 minutes.
9. Finally, check the seasoning of the soup and add more black pepper if needed.
10. For those who prefer a slow cooker method, you can complete steps 1 through 4, then transfer everything into the slow cooker. Cook on low for 8 to 10 hours.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to 3 days.
• Tip 2: This soup tastes even better the next day, as the flavors deepen.
• Tip 3: Consider adding herbs like thyme or parsley for extra flavor.
• Tip 4: Pair this soup with a side of crusty bread or a light salad.
• Tip 5: Adjust seasoning to taste, adding more pepper or salt as needed.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.