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: 2 pounds corned beef; 7 cups water; 1 each beef bouillon cubes low sodium; 1/2 cup onions coarsely chopped; 2 each garlic cloves sliced; 6 each peppercorns; 2 whole cloves; 6 each new potatoes peeled, quartered; 3 each carrots cut into julienne strips; 6 cups cabbage very coarsely chopped

Servings: persons

1
In 5 quart Dutch oven, combine corned beef and water.
2
Bring to a boil.
3
Reduce heat; cover and simmer 15 minutes.
4
Skim off any scum that rises to the surface.
5
Add bouillon cube, onion, garlic, peppercorns, cloves and bay leaf.
6
Simmer covered an additional 3 to 4 hours or until meat is tender.
7
Remove meat from broth; cool.
8
Skim fat from broth.
9
Cut meat into bite-size pieces; return to broth.
10
Stir in carrots and potatoes.
11
Bring to a boil.
12
Reduce heat; cover and simmer 15 minutes.
13
Stir in cabbage.
14
Simmer covered an additional 15 minutes or until all vegetables are tender.
15
Remove peppercorns, cloves and bay leaf.
16
**If corned beef is packaged with its own spice packet, substitute packet for peppercorns, cloves and bay leaf, if desired.

909

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 10 ingredients. The key ingredients include: 2 pounds corned beef, 7 cups water, 1 each beef bouillon cubes low sodium, 1/2 cup onions coarsely chopped, 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