Corned Beef and Cabbage Soup
Warm Up with Comfort: The Best Corned Beef and Cabbage Soup
Looking for a hearty and flavorful soup that’s perfect for a chilly evening? Our Corned Beef and Cabbage Soup is the answer! This classic recipe takes the delicious flavors of the traditional Irish meal and transforms them into a comforting and easy-to-make soup. It’s a fantastic way to use leftover corned beef, but you can easily use pre-cooked corned beef from the deli to make it even simpler.
This isn’t just any soup; it’s a bowlful of warmth and tradition. The tender potatoes, softened cabbage, and savory corned beef combine in a rich beef broth, creating a truly satisfying meal. It’s perfect for St. Patrick’s Day, a cozy weeknight dinner, or anytime you’re craving something comforting.
Why You’ll Love This Recipe:
- Easy to Make: Minimal prep time and straightforward instructions make this soup a breeze to create.
- Flavorful & Hearty: Packed with savory flavors and satisfying ingredients.
- Great for Leftovers: A fantastic way to use up leftover corned beef.
- Comfort Food Classic: A timeless recipe that’s sure to please the whole family.
Tips for the Best Corned Beef and Cabbage Soup:
- Broth is Key: Using a good quality beef broth makes all the difference. You can even use homemade if you have the time!
- Don’t Overcook the Cabbage: You want the cabbage to be tender but still have a little bit of texture. Overcooked cabbage can become mushy.
- Adjust Seasoning: Taste the soup and adjust the salt and pepper to your liking.
- Spice it Up: For a little extra kick, add a pinch of red pepper flakes.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I use different vegetables?
A: Absolutely! Feel free to add other vegetables like carrots, parsnips, or turnips.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. However, always double-check the ingredients in your beef broth to ensure it doesn’t contain any gluten.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup. Let it cool completely before transferring it to freezer-safe containers. It will keep for up to 2 months.
Get ready to enjoy a bowl of pure comfort! This Corned Beef and Cabbage Soup is a guaranteed crowd-pleaser.
Corned Beef and Cabbage Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1.5 pounds potatoes, peeled and cubed
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/2 head cabbage, shredded
- 2 cups cooked corned beef, cubed
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and celery and cook until softened, about 3 minutes.
- Add potatoes and beef broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are tender.
- Stir in Worcestershire sauce and pepper.
- Add cabbage and corned beef to the pot. Cook for another minute or two, until cabbage is wilted.
- Taste and add salt if needed. Serve warm.
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