Corned Beef Soup

5 from 1 vote

Tender, salty, corned beef, bite-size chunks of potatoes, and shredded green cabbage are combined in a savory broth to make this soup.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Author: Mary Younkin

Ingredients

1 tablespoon olive oil
1 small onion chopped small, about ½ cup
4-5 celery ribs sliced thin, about 1½ cups
2 large potatoes peeled and chopped into ½" pieces, about 4 cups
6 cups beef broth or 6 cups water, plus 2 tablespoons beef base
1 tablespoon Worcestershire sauce
½ teaspoon freshly ground black pepper plus more to taste
1 small head green cabbage quartered and sliced thin, about 6 cups
2 cups cooked corned beef roughly chopped into ½" pieces
kosher salt only as needed

Instructions

Heat the oil in a large pot over medium-high heat. Add the onion and begin sautéing it while you slice the celery. Add the celery and cook together until almost tender, about 3 minutes.
Add the potatoes to the pot along with the broth, Worcestershire, and pepper. Bring to a boil and then reduce to a simmer for about 10-15 minutes, until the potatoes are tender.
While the soup is simmering, slice the cabbage. When the potatoes are tender, add the cabbage and the corned beef. Stir for about a minute to wilt the cabbage.
Taste the soup and add salt ONLY if needed. Remove from the heat and serve warm.

Notes

This is a great recipe to pull together on a busy night. Start the onion cooking and then prep the other ingredients as it begins to cook. The whole meal comes together in less than 30 minutes start to finish.

Nutrition