This Easy Corned Beef and Cabbage Soup makes the perfect St Patrick’s day lunch or dinner. Corned beef and cabbage is such a traditional Irish meal and this soup, which can be cooked on the stove top or in the slow cooker really is comfort food at it’s Irish best. Plus this is low carb, healthy and so filling. Especially if served with some Irish soda bread or potato cakes.
Have you ever eaten corned beef and cabbage?
Isn’t it just the best combination. I don’t know why we reserve it for St Patrick’s day it should be enjoyed far more frequently.
I think the reason corned beef and cabbage is so good is the salty beef melds with the slight sweet cabbage and makes the most comforting savory broth. I really think this traditional Irish American combo is one of the most comforting of meals.
Is this corned beef and cabbage soup healthy?
Everyone knows that cabbage soup is THE diet soup, and whilst this corned beef and cabbage soup isn’t as healthy, it is still a great healthy choice.
If you are on a low carb diet or like the thinner broth with chunks of veg it then you can easily leave out the potatoes I promise this soup is delicious without them!
Cooking Corned Beef
Corned beef is a cured (or corned) piece of meat. The corning process is what makes the beef pink. Often this process uses Sodium Nitrate and that preserves the pink colour of the beef, even when cooked.
The pink colour can be confusing, as usually meat changes colour once it is cooked. This isn’t the case with corned beef.
Corned beef is a tough cut of meat so it needs cooking for a long period of time. At least 3 hours for a whole piece, if cooking on a stove top or 8 hours in a slow cooker. This will ensure the beef is tender.
This soup will take 2 hours to cook as the corned beef is chopped into chunks.
When you remove the corned beef from the packet it may have residual brine left on it. It is best to wash it before you cook it so it doesn’t make you meal overly salty. I like to place it in a sink of water for 2 minutes and then gently remove it. Just this simple wash can reduce the salty taste.
Corned beef has a lot of salt in it, so if you are following a low sodium diet then this dish isn’t for you.
But I find that a small amount of corned beef goes a long way, so you end up eating less meat and more veggies, plus you don’t need to add additional salt to your veggies.
Just like Mac and Cheese, corned beef isn’t something you should eat every day, but as part of a balanced diet it is a comforting and delicious way to boost your cabbage soup.
How do you make Corned Beef and Cabbage Soup?
You can make this soup on either the stove top or the slow cooker. I prefer the stove top as it takes less time 😉
To cook on the hob: First the onions, celery and carrots are cooked in a little butter or olive oil. Then the corned beef is added, along with a bay leaf and some pepper, then everything is covered with a mixture of chicken broth and water (You can use beef broth also)
This is brought to a boil and then reduced to a simmer with the lid on and cooked for an hour and a half before the cubed potatoes and shredded cabbage are added for the remaining 45 minutes.
To cook in the slow cooker: Start in the same way by sautéing the vegetables, then transfer them to the slow cooker, along with the corned beef, potatoes and cabbage. Cook everything on low for 8-10 hours.
Try serving this soup with some traditional Irish Potato cakes, they are so easy to make and really soak up the wonderful broth.
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For more soup recipes:
- Lentil Soup with Lemon and Rosemary
- Spiced Coconut Soup
- Chicken, White Bean and Kale Soup
- Vegetarian Noodle Soup with Roasted Carrots
- French Shrimp Soup
Easy Corned Beef and Cabbage Soup
- 1 lb raw corned beef
- 2 onion
- 3 carrots
- 4 stalks celery
- 1 tbsp olive oil
- 1 tbsp butter
- 4 cups chicken broth or beef broth
- 2 cups water
- 1 bay leaf
- 1/4 tsp black pepper
- 2 potatoes
- 2 cups shredded cabbage
- Rinse the corned beef and then set aside.
- Peel the onion and the carrots and cop into small chunks. Wash the slice the celery into thin half moons.
- Heat the oil and butter in a large dutch oven or sauce pan and once the butter has melted cook the carrot, onion and celery over a low heat for 10 minutes.
- Whilst the vegetables are cooking cut the corned beef into cubes.
- Place the beef into the pan then add in the chicken broth, water, bayleaf and black pepper.
- Bring to a boil, then reduce the heat to a low simmer, place a lid on the pan and cook for 90 minutes.
- When the 90 minutes is almost up, peel and cube the potatoes.
- Add the potatoes to the pan along with the shredded cabbage, cook for a further 45 minutes.
- Check the seasoning and add more pepper if needed.
To cook in the slow cooker:
- Complete steps 1-4 then add the vegetables, corned beef, chicken broth, water, peeled and cubes potatoes, cabbage, bay leaf and black pepper into the slow cooker. Cook on low for 8-10 hours.
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