Corned Beef and Cabbage Soup Recipe

Name: Corned Beef and Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, quartered; 3 stalks celery, quartered; 3 medium carrots, quartered; 3 tablespoons unsalted butter; Heaping 1/4 teaspoon ground allspice; 1 pound plum tomatoes, halved; 3 cups low-sodium beef broth; 4 cups chopped green cabbage (about 1/4 medium head); 1/2 pound Yukon gold potatoes, chopped; 3/4 cup quick-cooking barley; 1/4 pound corned beef, cut into thin strips (use leftovers or deli meat); Kosher salt and freshly ground pepper

Servings: persons

1 medium onion, quartered
3 stalks celery, quartered
3 medium carrots, quartered
3 tablespoons unsalted butter
Heaping 1/4 teaspoon ground allspice
1 pound plum tomatoes, halved
3 cups low-sodium beef broth
4 cups chopped green cabbage (about 1/4 medium head)
1/2 pound Yukon gold potatoes, chopped
3/4 cup quick-cooking barley
1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
Kosher salt and freshly ground pepper

1
Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
2
Melt the butter in a large pot over medium-high heat.
3
Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
4
Add the tomatoes to the food processor and pulse until finely chopped.
5
Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil.
6
Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
7
Stir in the corned beef and season with salt and pepper.
8
Per serving: Calories 352; Fat 11 g (Saturated 6 g); Cholesterol 38 mg; Sodium 349 mg; Carbohydrate 50 g; Fiber 9 g; Protein 16 g
9
Photograph by Antonis Achilleos

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium onion, quartered, 3 stalks celery, quartered, 3 medium carrots, quartered, 3 tablespoons unsalted butter, and more.

Yes, Corned Beef and Cabbage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corned Beef and Cabbage Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions