This hearty Corned Beef and Cabbage Soup is a warm hug in a bowl! Filled with tender corned beef, fresh cabbage, and tasty vegetables, it’s perfect for cozy days.
This soup is a great way to use leftover corned beef, and it makes the house smell amazing! I love serving it with crusty bread for dunking—yum!
Key Ingredients & Substitutions
Corned Beef: This is the star of the show! If you’re looking for a lighter option, try using cooked turkey or chicken, though the flavor will change. You could also use canned corned beef as a last-resort substitution.
Onion: For a nice flavor depth, you can use yellow onions. If you don’t have onions, shallots or leeks can work too, lending a milder taste.
Garlic: Fresh garlic is preferred for its strong flavor. However, if you’re out, you can substitute with garlic powder, though I recommend using more fresh for a brighter taste.
Cabbage: Green cabbage is great, but feel free to experiment with savoy cabbage for a slightly sweeter taste. If you need a substitute, kale or Swiss chard can add a different twist.
Broth: Low-sodium chicken broth is recommended, but beef broth works too. If you’re vegetarian, vegetable broth will maintain good flavor in the soup.
How Can I Effectively Sauté Onions and Garlic Without Burning Them?
Sautéing onions and garlic properly makes all the difference in flavor. Here’s how to do it without a hitch:
- Start on medium heat with olive oil, about 1-2 tablespoons.
- Once the oil is hot, add the chopped onions. Stir occasionally for 3-4 minutes until they’re soft and transparent, but not browned.
- Add the minced garlic and keep stirring; it cooks much faster, around 1-2 minutes. Be careful, as garlic can burn easily! If it starts to brown, lower the heat.
Remember to watch closely! When done right, the mixture will smell heavenly and form a wonderful base for your soup.
How to Make Corned Beef and Cabbage Soup
Ingredients You’ll Need:
- 1 pound corned beef, cut into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 4 cups low-sodium chicken broth or beef broth
- 1 small head of cabbage, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Corned Beef and Cabbage Soup takes about 10 minutes to prep and around 35-40 minutes to cook. You’ll have a warm, hearty soup ready in about 50 minutes!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Begin by heating a drizzle of olive oil in a large pot or Dutch oven over medium heat. Once hot, add the chopped onion and minced garlic. Cook them together until the onion turns translucent, which should take about 3-4 minutes. This step really enhances the flavors!
2. Browning the Corned Beef:
Next, add the bite-sized pieces of corned beef to the pot. Sauté everything for another 4-5 minutes until the beef starts to brown slightly. This will add some great depth to the soup.
3. Adding Vegetables:
Now it’s time to bring in the veggies! Stir in the sliced carrots and diced potatoes, mixing everything so it’s well combined.
4. Pouring in the Broth:
Pour in the 4 cups of low-sodium chicken or beef broth. Add the dried thyme and the bay leaf to the pot, then bring the mixture to a boil. Your kitchen is going to smell amazing!
5. Simmering the Soup:
Once the soup is boiling, reduce the heat to low and let it simmer for about 20 minutes. This allows the potatoes and carrots to become tender.
6. Adding Cabbage and Finishing Up:
Once the potatoes and carrots have softened, stir in the chopped cabbage. Let everything simmer for another 10-15 minutes until the cabbage is nice and tender.
7. Seasoning the Soup:
Remember to remove the bay leaf before serving. Then, taste your soup and season it with salt and pepper according to your liking.
8. Serving:
Serve your corned beef and cabbage soup hot, garnished with fresh chopped parsley for a bit of color and flavor. Enjoy every warm and cozy sip!
### FAQs for Corned Beef and Cabbage Soup
Can I Use Leftover Corned Beef for This Soup?
Absolutely! Leftover corned beef works perfectly in this soup. Just chop it into bite-sized pieces and follow the recipe as written. You can reduce the simmering time slightly since the meat is already cooked.
What Can I Substitute for Cabbage?
If you don’t have cabbage on hand, feel free to substitute it with kale or collard greens. Both will add a nice texture and flavor to the soup. Just make sure to chop them into smaller pieces and add them during the last 10 minutes of cooking, similar to the cabbage.
How Should I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. To reheat, defrost in the fridge overnight and warm gently on the stove or in the microwave.
Can I Make This Soup Vegetarian?
Yes! To make this soup vegetarian, simply omit the corned beef and use vegetable broth instead of chicken or beef broth. You can add more hearty vegetables or beans for protein, such as chickpeas or lentils, to make it more filling.
