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 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Servings: 6servings
Calories: 212kcal
Ingredients
1tablespoonolive oil
1small onionchopped small, about ½ cup
4-5celery ribssliced thin, about 1½ cups
2large potatoespeeled and chopped into ½" pieces, about 4 cups
6cupsbeef brothor 6 cups water, plus 2 tablespoons beef base
1tablespoonWorcestershire sauce
½teaspoonfreshly ground black pepperplus more to taste
1small head green cabbagequartered and sliced thin, about 6 cups
2cupscooked corned beefroughly chopped into ½" pieces
kosher saltonly 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.