17 Delicious Corned Beef and Cabbage Soup Recipes to Try

Venture into comfort food heaven with these 17 corned beef and cabbage soup recipes. From hearty one-pot meals to quick weeknight fixes, each bowl delivers St. Patrick’s Day flavor all year round. Get ready to simmer up something delicious!

Classic Corned Beef and Cabbage Soup

Venturing into soup territory this late in April might seem odd, but when I stumbled upon a marked-down corned beef brisket after St. Patrick's Day, I knew I had to reinvent it. This Classic Corned Beef and Cabbage Soup is my cozy compromise—it delivers all the slow-simmered comfort of the traditional boiled dinner but in a spoonable, brothy form that I crave on rainy spring evenings.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 120 minutes

Ingredients

Soup Base

• Corned beef brisket – 2 lbs
• Water – 8 cups
• Bay leaves – 2
• Whole peppercorns – 1 tsp
• Garlic cloves – 4, smashed

Vegetables

• Green cabbage – ½ head, chopped
• Yellow onion – 1 large, diced
• Carrots – 3, peeled and sliced
• Celery – 2 stalks, sliced
• Yukon Gold potatoes – 3, cubed (1-inch)
• Olive oil – 1 tbsp

Seasoning & Finish

• Salt – ½ tsp (or to taste, but remember corned beef is salty)
• Black pepper – ¼ tsp
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Rinse the corned beef brisket under cold water and pat it dry. Place it in a large Dutch oven or stockpot. Add 8 cups water, bay leaves, whole peppercorns, and smashed garlic cloves. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer gently for 1 hour and 30 minutes, or until the brisket is fork-tender. Tip: Skim off any foam that rises to the surface during the first 20 minutes for a clearer broth.
3. While the meat simmers, heat olive oil in a large skillet over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, for 8–10 minutes until softened and lightly browned. This step builds deep flavor—don't rush it.
4. Once the brisket is tender, carefully transfer it to a cutting board. Let it rest for 10 minutes, then shred or chop into bite-sized pieces. Discard any excess fat. Tip: Use two forks to shred the meat easily.
5. Strain the cooking broth through a fine-mesh sieve into a large bowl, discarding the bay leaves and peppercorns. Return the broth to the pot.
6. Add the sautéed vegetables, cubed potatoes, and chopped cabbage to the broth. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 15 minutes, until potatoes and cabbage are tender.
7. Return the shredded corned beef to the pot. Stir in ½ tsp salt (start with less—corned beef is salty) and ¼ tsp black pepper. Simmer for 5 more minutes to blend flavors.
8. Ladle the soup into bowls and garnish with fresh parsley. Tip: The soup tastes even better the next day—store leftovers in the fridge for up to 4 days.

One spoonful delivers a rich, savory broth packed with tender beef and soft vegetables—every bite tastes like a hug. I love serving this with crusty rye bread slathered with butter, or even a drizzle of horseradish cream for a sharp kick.

Instant Pot Corned Beef and Cabbage Soup

Here’s a little secret: the best part of St. Patrick’s Day isn’t the corned beef and cabbage dinner—it’s the leftovers. But who wants to wait a whole year? This Instant Pot Corned Beef and Cabbage Soup gives you all that tender, salty, savory goodness in under an hour, with melt-in-your-mouth beef, soft potatoes, and cabbage that’s still got a bit of bite. It’s like a hug in a bowl, perfect for a busy weeknight.

Serving: 6 | Prep Time: 15 minutes minutes | Cooking Time: 35 minutes minutes

Ingredients

• Corned beef brisket – 2 lbs
• Spice packet (from corned beef) – 1
• Yellow onion – 1 large, diced
• Garlic – 3 cloves, minced
• Carrots – 3 medium, sliced
• Celery – 3 stalks, sliced
• Potatoes – 1 lb (about 3 medium), peeled and cubed
• Green cabbage – ½ head, chopped
• Beef broth – 4 cups
• Water – 2 cups
• Bay leaf – 2
• Black pepper – ½ tsp

Instructions

1. Set Instant Pot to Sauté (high). Add a drizzle of oil, then sear the corned beef brisket for 3-4 minutes per side, until browned. Remove and set aside.
2. Add diced onion and minced garlic to the pot; sauté for 2 minutes until fragrant, scraping up any browned bits. Cancel Sauté.
3. Add sliced carrots, celery, cubed potatoes, chopped cabbage, beef broth, water, bay leaves, black pepper, and the spice packet to the pot. Stir to combine.
4. Place the seared corned beef on top of the vegetables. It’s okay if it’s not fully submerged.
5. Close the lid, set valve to Sealing, and cook on Manual/High Pressure for 30 minutes.
6. Allow a natural pressure release for 10 minutes, then quick release any remaining steam.
7. Carefully remove the corned beef to a cutting board. Let it rest for 5 minutes, then slice against the grain into bite-sized pieces.
8. Discard bay leaves. Stir the sliced beef back into the soup. Taste and adjust seasoning if needed—keep in mind the corned beef and spice packet add salt, so you likely won’t need more.
9. Ladle into bowls and serve hot. For extra flavor, top with fresh parsley or a dollop of horseradish cream.

Ultimate comfort in a bowl: the broth is rich and savory, the beef is super tender, and every spoonful has a little bit of everything. I love serving this with crusty buttered bread for dipping, or even over egg noodles for a heartier meal. Either way, it’s destined to become a regular in your soup rotation.

Slow Cooker Corned Beef and Cabbage Soup

Zipping up my winter coat one last time before spring truly settles in, I find myself craving one final bowl of cozy, soul-warming soup. This slow cooker corned beef and cabbage soup is my lazy-day hero—toss everything in the crockpot, let it simmer all day, and come home to a kitchen that smells like a St. Patrick's Day parade. The best part? It tastes even better the next day, if you can resist finishing it all.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

Soup Base

• Corned beef brisket – 2 lbs (with pickling spices)
• Onion – 1 large, diced
• Garlic – 4 cloves, minced
• Carrots – 3 medium, peeled and sliced into 1/2-inch rounds
• Celery – 3 stalks, sliced into 1/2-inch pieces
• Potatoes – 3 medium (Yukon Gold or russet), peeled and diced into 1-inch cubes
• Green cabbage – 1 small head, cored and chopped into 2-inch pieces
• Chicken broth – 6 cups (low-sodium)
• Bay leaf – 2
• Black pepper – 1/2 tsp
• Apple cider vinegar – 2 tbsp
• Butter – 2 tbsp (optional, for richness)

Instructions

1. Rinse the corned beef brisket under cold water to remove excess salt, then pat dry with paper towels. If a spice packet is included, set it aside.
2. Place the brisket in the bottom of a 6-quart or larger slow cooker. Sprinkle any reserved spice packet over the meat.
3. Add the diced onion, minced garlic, sliced carrots, celery, and diced potatoes around and on top of the brisket.
4. Pour in the chicken broth, ensuring the liquid almost covers the ingredients. Add the bay leaves and black pepper. Tip: Do not add salt yet—corned beef is already salty from brining.
5. Cover the slow cooker with the lid and cook on LOW for 8–10 hours or on HIGH for 4–5 hours, until the meat is fork-tender and the vegetables are soft.
6. Carefully remove the brisket from the slow cooker to a cutting board. Let it rest for 5–10 minutes, then shred or chop into bite-sized pieces, discarding excess fat.
7. Stir the chopped cabbage into the soup, replace the lid, and cook on HIGH for 20–30 minutes, until the cabbage is tender but not mushy.
8. Return the shredded beef to the pot. Stir in the apple cider vinegar and optional butter, if using. Tip: The vinegar brightens the rich broth and cuts through the fat beautifully.
9. Taste the soup and adjust with additional black pepper if needed. Remember, the corned beef provides plenty of salt. Remove the bay leaves before serving.
10. Ladle into bowls and serve hot. For a finishing touch, garnish with fresh parsley or a dollop of sour cream, if desired.

Get ready for a bowl of pure comfort—the broth is rich and savory, the vegetables are tender but not falling apart, and the corned beef is melt-in-your-mouth perfection. For a fun twist, serve it with crusty bread slathered with Irish butter or spoon it over creamy mashed potatoes for a deconstructed Reuben experience. Either way, don't forget to enjoy every last slurp.

Low-Carb Keto Corned Beef and Cabbage Soup

This low-carb keto corned beef and cabbage soup is my go-to when I'm craving that classic St. Paddy's flavor without the carb-heavy potatoes. I love how the savory broth comes together with tender cabbage and rich corned beef—it's like a warm hug in a bowl, especially on chilly spring evenings.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

• Olive oil – 2 tbsp
• Onion – 1 medium, chopped
• Garlic – 3 cloves, minced
• Celery – 2 ribs, sliced
• Carrots – 2 medium, sliced
• Bay leaf – 2
• Dried thyme – 1 tsp
• Beef broth – 6 cups
• Cooked corned beef – 3 cups, cubed
• Green cabbage – 4 cups, chopped
• Heavy cream – ½ cup
• Apple cider vinegar – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and cook for 4 minutes, stirring occasionally, until softened.
3. Add minced garlic, sliced celery, and sliced carrots; cook for 3 minutes, stirring frequently, until fragrant.
4. Stir in bay leaves and dried thyme; cook for 1 minute to release flavors.
5. Pour in beef broth and bring to a boil over high heat.
6. Reduce heat to low, add cubed corned beef, and simmer for 20 minutes to meld flavors.
7. Add chopped cabbage, increase heat to medium, and cook for 15 minutes until cabbage is tender but not mushy (Tip: For a firmer bite, add cabbage later, or for softer, cook longer).
8. Remove pot from heat. Stir in heavy cream and apple cider vinegar; the vinegar brightens the broth and cuts richness (Tip: Don’t boil after adding cream to prevent curdling).
9. Season with salt and black pepper to taste (Tip: Corned beef is already salty, so add salt gradually).
10. Discard bay leaves before serving.

Serve this soup steaming hot with a sprinkle of fresh parsley if you like. The creamy broth is so comforting, and the tangy vinegar really makes the flavors pop—perfect with a side of keto bread or just on its own.

Gluten-Free Corned Beef and Cabbage Soup

Unexpectedly, this gluten-free corned beef and cabbage soup came together on a chilly April evening when I had leftover corned beef from a St. Patrick's Day dinner party. I wanted that same cozy, savory flavor but without the traditional flour-thickened broth. Using a cornstarch slurry keeps it silky and gluten-free while the cabbage and root veggies make it a hearty one-pot meal.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Soup Base

• Corned beef brisket (cooked, diced) – 2 cups
• Green cabbage (cored and shredded) – 4 cups
• Carrots (peeled and diced) – 1 cup
• Celery (diced) – 1 cup
• Garlic (minced) – 3 cloves
• Olive oil – 2 tbsp
• Low-sodium beef broth – 6 cups
• Water – 1 cup
• Bay leaf – 1
• Dried thyme – 1 tsp
• Black pepper – ¼ tsp

Thickener

• Cornstarch – 3 tbsp
• Cold water – ¼ cup

Instructions

1. In a large pot over medium-high heat, warm 2 tbsp olive oil until shimmering.
2. Add the diced carrots and celery; cook, stirring occasionally, for 5 minutes until softened.
3. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Pour in 6 cups beef broth and 1 cup water. Add the bay leaf, 1 tsp dried thyme, and ¼ tsp black pepper. Bring to a boil.
5. Reduce heat to low, add the shredded cabbage and diced corned beef. Cover and simmer for 25 minutes until cabbage is tender.
6. While soup simmers, make the slurry: in a small bowl, whisk 3 tbsp cornstarch with ¼ cup cold water until smooth.
7. Remove the bay leaf from the soup. While stirring the soup constantly, slowly pour the cornstarch slurry into the pot. Stir well to combine.
8. Increase heat to medium and bring to a low boil. Cook for 2–3 minutes, stirring often, until the soup thickens slightly. It will cling lightly to the back of a spoon.
9. Taste and adjust seasoning (remember the corned beef is salty). Serve hot.

Ladle the soup into deep bowls and enjoy the tender shreds of corned beef against the soft cabbage and sweet carrots. The broth is subtly savory with a satiny finish—perfect for sopping up with a crusty gluten-free roll or even some roasted potatoes on the side.

Irish-Inspired Corned Beef and Cabbage Soup

Every March, I find myself craving the cozy, savory flavors of a classic Irish meal, but without the hours of simmering a whole brisket. This corned beef and cabbage soup is my shortcut to comfort—all the traditional notes of corned beef, cabbage, and leeks in a creamy, satisfying bowl that comes together in under an hour.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Main Ingredients

• Butter – 2 tbsp
• Leeks, white and light green parts, thinly sliced – 2 cups
• Garlic, minced – 3 cloves
• All-purpose flour – ¼ cup
• Chicken broth – 4 cups
• Corned beef, cooked and chopped – 2 cups
• Green cabbage, chopped – 4 cups
• Russet potato, peeled and diced – 1 cup
• Heavy cream – 1 cup
• Fresh parsley, chopped – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the sliced leeks and cook, stirring occasionally, until softened, about 4 minutes. (Tip: Rinse leeks well after slicing to remove any grit.)
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the leek mixture and stir constantly for 1 minute to cook off the raw flour taste.
5. Slowly pour in the chicken broth while whisking to prevent lumps from forming.
6. Add the chopped corned beef, green cabbage, and diced potato to the pot. Bring to a boil, then reduce heat to low, cover, and simmer until the potatoes are tender, about 15–20 minutes.
7. Stir in the heavy cream and chopped parsley. Season with salt and pepper. (Tip: Corned beef can be salty, so taste before adding more salt.)
8. Let the soup simmer for another 2–3 minutes until heated through. (Tip: For a thicker texture, mash some of the potatoes against the side of the pot.)
9. Serve hot, garnished with extra parsley if desired.

Each spoonful delivers the unmistakable, hearty taste of corned beef and cabbage, but with a velvety creaminess that makes it feel indulgent. Enjoy it with a slice of crusty soda bread for dipping—it's pure comfort on a chilly evening.

Spicy Corned Beef and Cabbage Soup

Growing up, corned beef and cabbage was always my St. Patrick's Day go-to, but I craved something with more personality. This spicy version transforms the classic into a soul-warming soup with a serious kick, thanks to jalapeño and chili flakes. It’s the kind of bowl that wakes you up and hugs you at the same time.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• Olive oil – 2 tbsp
• Onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Jalapeño – 1, seeded and minced
• Red chili flakes – 1 tsp
• Corned beef – 12 oz, chopped (cooked)
• Beef broth – 4 cups
• Water – 2 cups
• Potatoes – 2 medium, diced
• Carrots – 2, sliced
• Green cabbage – 3 cups, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4 minutes until translucent.
2. Stir in minced garlic, jalapeño, and red chili flakes. Cook for 1 minute until fragrant (tip: keep stirring to avoid burning the chili flakes).
3. Add chopped corned beef and cook for 2 minutes to brown slightly.
4. Pour in beef broth and water. Increase heat to high and bring to a boil.
5. Add diced potatoes and sliced carrots. Reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are fork-tender.
6. Stir in chopped cabbage, salt, and pepper. Cook uncovered for 5 minutes until cabbage is wilted but still has a slight crunch (tip: don't overcook—you want texture).
7. Taste and adjust salt or chili flakes if desired. Serve hot.

With each spoonful, you get the tender corned beef, the slight bite of cabbage, and a warm heat that lingers. I love serving this with crusty sourdough for dipping, or even a dollop of sour cream if you need to tame the spice. It’s cozy, bold, and perfect for chilly evenings.

Corned Beef and Cabbage Soup with Barley

Nothing says comfort like a bowl of hearty soup, especially when it's packed with tender corned beef, sweet cabbage, and chewy pearl barley. I love making this on a chilly weekend—it fills the house with the most inviting aroma, and the leftovers somehow taste even better the next day.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 90 minutes

Ingredients

• Pearl barley – 1 cup
• Water – 3 cups (for soaking barley)
• Olive oil – 2 tbsp
• Yellow onion – 1 large, diced
• Garlic – 4 cloves, minced
• Carrots – 3 medium, peeled and sliced
• Celery – 3 stalks, sliced
• Corned beef brisket – 2 lbs (about 900 g), trimmed and cut into 1-inch cubes
• Beef broth – 6 cups
• Water – 2 cups
• Bay leaves – 2
• Dried thyme – 1 tsp
• Black pepper – ½ tsp
• Green cabbage – ½ head, cored and chopped (about 4 cups)
• Fresh parsley – ¼ cup, chopped (for garnish)
• Salt – to taste (optional, as corned beef is salty)

Instructions

1. Place the pearl barley in a bowl, cover with 3 cups water, and let soak for at least 30 minutes (or overnight). Drain and set aside. Tip: Soaking reduces cooking time and makes barley more tender.
2. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook, stirring occasionally, until softened, about 5 minutes.
3. Add minced garlic, sliced carrots, and celery. Cook for 3–4 minutes, stirring frequently, until vegetables begin to soften.
4. Add the cubed corned beef to the pot. Cook, stirring, for 5 minutes, until the meat is lightly browned on all sides.
5. Pour in the beef broth and 2 cups water. Add the drained barley, bay leaves, dried thyme, and black pepper. Stir to combine.
6. Bring the soup to a boil, then reduce heat to low. Cover and let simmer for 45 minutes, stirring occasionally. Tip: Keep the lid slightly ajar to prevent boil-overs.
7. After 45 minutes, add the chopped cabbage. Stir well, cover again, and continue simmering for another 30 minutes, or until the barley is tender and the cabbage is soft.
8. Taste the soup and add salt only if needed—remember corned beef is already salty. Remove bay leaves before serving. Tip: For a thicker soup, mash some of the barley against the side of the pot with a spoon.
9. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread if desired.

Zesty and deeply satisfying, this soup has a rich broth that clings to every grain of barley and slice of cabbage. I love serving it with a dollop of sour cream and a sprinkle of fresh dill for an extra layer of flavor.

Corned Beef and Cabbage Soup with Rice

There's something so comforting about a big bowl of soup that reminds me of cozy St. Patrick's Day dinners. This Corned Beef and Cabbage Soup with Rice is my go-to when I have leftover corned beef—or when I just crave that savory, slightly salty flavor.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

Soup Base

• Olive oil – 1 tbsp
• Yellow onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Celery – 2 stalks, diced
• Carrots – 2 medium, diced
• Cabbage – ½ head, chopped (about 4 cups)
• Corned beef (cooked, shredded) – 1 ½ cups
• Chicken broth – 6 cups
• Water – 1 cup
• Dried thyme – ½ tsp
• Dried bay leaf – 1
• Black pepper – ½ tsp
• White rice – ¾ cup
• Salt – ½ tsp (or to taste)
• Fresh parsley – 2 tbsp, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened.
2. Add minced garlic, diced celery, and diced carrots. Cook for another 3 minutes, stirring occasionally.
3. Stir in chopped cabbage and cook for 2 minutes until slightly wilted.
4. Add shredded corned beef, chicken broth, 1 cup of water, dried thyme, bay leaf, and black pepper. Bring to a boil.
5. Once boiling, reduce heat to low, cover, and simmer for 20 minutes. Pro tip: Skim off any fat that rises to the top for a cleaner broth.
6. Stir in white rice. Cover and simmer for 15 minutes, or until rice is tender. Check liquid level—if it's too thick, add a splash more water or broth.
7. Taste and add ½ tsp salt (or more if needed). Remember corned beef is salty, so adjust carefully. Remove bay leaf.
8. Ladle soup into bowls and garnish with fresh parsley. For extra richness, serve with a pat of butter melting into the rice.

How comforting is a bowl this hearty? The rice soaks up the mild seasoned broth, while the cabbage stays tender and the corned beef gives that savory, satisfying bite. Perfect with crusty bread for dipping!

Corned Beef and Cabbage Soup with Noodles

During a chilly spring evening, I found myself craving the cozy flavors of St. Patrick's Day but wanted something lighter than the classic boiled dinner. That's how this Corned Beef and Cabbage Soup with Noodles was born—a soul-warming bowl that combines tender shredded corned beef, sweet cabbage, and hearty egg noodles in a savory broth. It's like a hug in a bowl, perfect for using up leftover corned beef.

Serving: 6 | Prep Time: 15 minutes minutes | Cooking Time: 30 minutes minutes

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Carrots – 2 large, peeled and diced
• Celery – 2 stalks, diced
• All-purpose flour – 3 tbsp
• Beef broth – 8 cups
• Cooked corned beef – 3 cups, shredded or diced
• Green cabbage – 4 cups, chopped
• Dried thyme – 1 tsp
• Bay leaf – 1
• Egg noodles – 6 oz (about 3 cups dry)
• Salt – ½ tsp, plus more to taste
• Black pepper – ¼ tsp, plus more to taste
• Fresh parsley – 2 tbsp, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3 minutes until softened, stirring occasionally.
2. Add minced garlic, diced carrots, and celery. Cook for another 3 minutes, stirring often, until vegetables begin to soften. (Tip: Cut carrots and celery into uniform dice for even cooking.)
3. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
4. Slowly pour in beef broth while whisking to prevent lumps. Bring the mixture to a boil, then reduce heat to a simmer.
5. Add the shredded corned beef, chopped cabbage, dried thyme, and bay leaf. Stir to combine. Simmer for 10 minutes, or until cabbage is tender. (Tip: Don't overcook the cabbage—it should still have a slight bite.)
6. Meanwhile, in a separate pot, cook egg noodles according to package directions until al dente. Drain and set aside. (Tip: Slightly undercook the noodles if you plan to store leftovers—they will soften more in the soup.)
7. Remove and discard the bay leaf. Stir in the cooked noodles. Season with salt and black pepper to taste. Garnish with fresh parsley before serving.

Because the noodles are added at the end, they stay perfectly tender without getting mushy. The broth is rich and savory, with just a hint of thyme that complements the corned beef. Serve with crusty bread for dipping, or top with a dollop of sour cream and a sprinkle of caraway seeds for a twist.

Dairy-Free Corned Beef and Cabbage Soup

Really, is there anything more comforting than a bowl of soup that tastes like a St. Patrick's Day feast? This Dairy-Free Corned Beef and Cabbage Soup has all the classic flavors—salty corned beef, tender cabbage, and hearty potatoes—but it's made creamy with coconut milk, so it's completely lactose-friendly. Perfect for those of us who love corned beef but not the dairy bloat!

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Soup

• Coconut oil – 1 tbsp
• Yellow onion – 1 medium, diced
• Garlic cloves – 3, minced
• Corned beef (cooked, shredded) – 2 cups
• Green cabbage – 4 cups, chopped
• Yukon Gold potatoes – 3 medium, peeled and diced into ½-inch cubes
• Full-fat coconut milk – 1 can (13.5 oz)
• Vegetable broth (or chicken broth) – 4 cups
• Dried thyme – 1 tsp
• Bay leaf – 1
• Black pepper – ½ tsp
• Salt – ½ tsp (or to taste, but corned beef is salty so go easy)

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4 minutes.
2. Add minced garlic and cook for another 30 seconds until fragrant.
3. Add the shredded corned beef, chopped cabbage, diced potatoes, coconut milk, vegetable broth, dried thyme, bay leaf, and black pepper. Stir to combine.
4. Bring the soup to a boil over high heat, then reduce heat to low, cover, and simmer for 20–25 minutes, until the potatoes are fork-tender.
5. Remove the bay leaf. Taste and add salt if needed (remember the corned beef is already salty). Tip: If you want a thicker soup, mash some of the potatoes against the pot with a spoon before serving.
6. Ladle into bowls and serve hot. For a pop of color, garnish with fresh parsley or a squeeze of lemon juice. Tip: This soup tastes even better the next day as the flavors meld. Store in the fridge for up to 4 days. To reheat, add a splash of broth or water to thin it out. Tip: If you like a little heat, add a pinch of red pepper flakes along with the thyme.

Underneath that creamy, coconut-kissed broth, you get all the hearty, savory goodness of corned beef and cabbage without any dairy. The potatoes break down just enough to thicken the soup naturally, while the cabbage stays pleasantly tender. Serve it with crusty gluten-free bread or a simple green salad for a complete, satisfying meal.

Corned Beef and Cabbage Soup with Tomatoes

Craving a hearty, tangy soup that feels like a warm hug? This Corned Beef and Cabbage Soup with Tomatoes combines the comfort of St. Patrick's Day leftovers with a vibrant tomato broth. It's my go-to for using up that last bit of corned beef after the big feast.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1 medium, diced
• Red bell pepper – 1 medium, diced
• Garlic – 3 cloves, minced
• Diced tomatoes (canned) – 1 can (14.5 oz)
• Beef broth – 4 cups
• Corned beef brisket – 2 cups (about 12 oz), cooked and shredded
• Green cabbage – 4 cups, chopped
• Dried thyme – 1 tsp
• Bay leaf – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Fresh parsley – 2 tbsp, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add diced onion and red bell pepper; sauté until soft, about 5 minutes.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Pour in the can of diced tomatoes (with their juices) and cook for 2 minutes, scraping up any browned bits. Tip: These browned bits add deep flavor, so don't skip this deglazing step.
5. Add beef broth, shredded corned beef, chopped cabbage, dried thyme, and bay leaf. Stir to combine.
6. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes until cabbage is tender. Tip: For a more intense flavor, let it simmer a bit longer—the corned beef infuses the broth beautifully.
7. Remove the bay leaf and season with salt and pepper. Taste and adjust seasoning if needed. Tip: Corned beef is already salty, so taste before adding extra salt.
8. Ladle into bowls and garnish with fresh parsley.

Green flecks of parsley brighten the rich, tangy broth, while the tender cabbage and corned beef make every spoonful satisfying. Serve with crusty bread to soak up every last drop—or go all out with a dollop of sour cream and a side of Irish soda bread.

Corned Beef and Cabbage Soup with White Beans

Usually, when St. Patrick's Day passes, I stash away my corned beef recipes until next year—but this year, I couldn't let go. One chilly evening, staring at leftover corned beef, I threw together this protein-packed white bean soup with cabbage and kale, and it was so hearty and healthy that it's become a year-round staple in my kitchen.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Soup Base

• Olive oil – 2 tbsp
• Yellow onion, diced – 1 medium
• Carrots, diced – 2 medium
• Celery stalks, diced – 2
• Garlic cloves, minced – 4
• Dried thyme – 1 tsp
• Dried rosemary – ½ tsp
• Bay leaf – 1

Main Ingredients

• Cooked corned beef, shredded – 2 cups
• Green cabbage, chopped – 4 cups
• Kale, stemmed and chopped – 3 cups
• Cannellini beans, drained and rinsed – 2 (15-oz) cans
• Chicken broth – 6 cups
• Salt – 1 tsp (or to taste)
• Black pepper – ½ tsp

Instructions

1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. (Tip: Sauté until the onions are translucent for maximum flavor.)
2. Add minced garlic, 1 tsp dried thyme, ½ tsp dried rosemary, and 1 bay leaf. Cook for 1 minute until fragrant.
3. Stir in 4 cups chopped cabbage and 3 cups chopped kale. Cook, stirring, until wilted, about 3 minutes.
4. Add 2 cups shredded cooked corned beef, 2 cans drained and rinsed cannellini beans, and 6 cups chicken broth. (Tip: Use low-sodium broth to control saltiness, since corned beef is already salty.)
5. Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
6. Remove bay leaf. Season with 1 tsp salt and ½ tsp black pepper. Taste and adjust salt if needed. (Tip: Start with less salt and add more at the end—the corned beef releases salt as it simmers.)
7. Ladle into bowls and serve with crusty bread or a sprinkle of Parmesan, if desired.

Nothing beats the comforting warmth of this soup—a rich, savory broth packed with tender corned beef, softened cabbage, and creamy white beans, all accented by the slight chew of kale. For a fun twist, serve it over a scoop of mashed potatoes or with a dollop of whole-grain mustard on the side.

Corned Beef and Cabbage Soup with Sweet Potatoes

Oh, I have to admit—this Corned Beef and Cabbage Soup with Sweet Potatoes came from a fridge cleanout that turned into a cozy masterpiece. The ginger-spiced broth gives it a warm kick, while the sweet potatoes balance the salty corned beef in the most comforting way. Perfect for those chilly evenings when you need a hug in a bowl.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• Olive oil – 2 tbsp
• Onion, diced – 1 medium
• Garlic, minced – 3 cloves
• Fresh ginger, grated – 1 tbsp
• Corned beef, diced – 1 lb
• Carrots, sliced – 2 large
• Celery, sliced – 2 stalks
• Sweet potatoes, peeled and cubed – 2 medium
• Green cabbage, shredded – 4 cups
• Chicken broth – 6 cups
• Dried thyme – 1 tsp
• Bay leaf – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until softened, about 4 minutes.
3. Stir in garlic and ginger; cook for 1 minute until fragrant.
4. Add diced corned beef and cook for 3-4 minutes, browning slightly.
5. Add carrots and celery; cook for 3 minutes, stirring occasionally.
6. Stir in sweet potatoes, cabbage, chicken broth, thyme, bay leaf, salt, and pepper.
7. Bring to a boil, then reduce heat to low and simmer for 30 minutes, until sweet potatoes are fork-tender.
8. Remove bay leaf. Taste and adjust salt and pepper if needed. (Tip: If soup is too thick, add more broth; if too thin, mash a few sweet potato cubes against the pot to thicken slightly.)
9. Serve hot. (Tip: For extra depth, garnish with fresh parsley or a squeeze of lemon juice.)

Zesty and soul-warming, this soup has that perfect balance of sweet and savory with a little ginger zing. I love serving it with crusty bread for dunking, or even over a bed of rice to make it heartier. Trust me, it tastes even better the next day when the flavors meld together in the fridge.

Corned Beef and Cabbage Soup with Mustard

Nothing says comfort like a bowl of soup that tastes like a St. Patrick’s Day feast, but this Corned Beef and Cabbage Soup with Mustard is a year-round favorite in my kitchen. The whole-grain mustard gives it a tangy kick that cuts through the richness of the corned beef, while the cabbage and potatoes make it hearty enough for a meal. I love making this on a lazy Sunday and letting the flavors meld together.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1 large, diced
• Garlic – 4 cloves, minced
• Carrots – 3 medium, peeled and sliced
• Celery – 3 stalks, sliced
• All-purpose flour – 2 tbsp
• Chicken broth – 6 cups
• Russet potatoes – 2 medium, peeled and cubed (½-inch)
• Corned beef – 1 lb, cooked and shredded
• Green cabbage – 4 cups, chopped
• Whole-grain mustard – 3 tbsp
• Bay leaves – 2
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
2. Add garlic and cook for 1 minute until fragrant.
3. Sprinkle flour over the vegetables and stir constantly for 2 minutes to coat.
4. Slowly pour in chicken broth while stirring to avoid lumps. Bring to a boil.
5. Add potatoes, corned beef, cabbage, whole-grain mustard, bay leaves, salt, and pepper. Stir to combine.
6. Reduce heat to low, cover, and simmer for 30 minutes until potatoes are tender and cabbage is soft. Tip: For a thicker soup, mash a few potato cubes against the side of the pot.
7. Remove bay leaves. Taste and adjust seasoning if needed. Tip: If the soup tastes flat, add a splash of apple cider vinegar to brighten the flavors.
8. Ladle into bowls and garnish with fresh parsley. Tip: Serve with crusty bread to soak up the broth.

One bite and you’ll get the tangy mustard, tender beef, and soft cabbage all in one spoonful. I love serving this with a dollop of extra whole-grain mustard on top for an extra punch. It’s even better the next day, if you can resist finishing it all.

Corned Beef and Cabbage Soup with Herbs

With spring finally springing, I'm all about lightening up classic comfort food—and this corned beef and cabbage soup with fresh herbs hits the spot. I love how the dill and parsley brighten the broth, making it feel fresh even though we're using leftover corned beef. It's become my go-to for using up that St. Patrick's Day brisket!

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Soup Base

• Olive oil – 2 tbsp
• Onion, diced – 1 medium
• Garlic, minced – 4 cloves
• Carrots, sliced – 3 medium
• Celery, sliced – 2 stalks
• Cabbage, chopped – 4 cups
• Corned beef, cubed – 3 cups
• Chicken broth – 8 cups
• Bay leaf – 2
• Fresh thyme – 1 tbsp leaves
• Fresh dill – 2 tbsp chopped
• Fresh parsley – ¼ cup chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic, carrots, and celery; cook for 3 minutes, stirring occasionally.
3. Stir in cabbage and cook for 2 minutes until slightly wilted.
4. Add corned beef, chicken broth, bay leaf, and thyme. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes or until carrots are tender. (Tip: taste and adjust salt later—corned beef is already salty.)
6. Remove bay leaf. Stir in dill and parsley. Season with salt and pepper to taste. (Tip: add fresh herbs at the end to preserve their bright flavor.)
7. Ladle into bowls and serve hot. (Tip: for extra richness, top with a dollop of sour cream.)

Of course, this soup tastes even better the next day when the flavors meld—if you can resist finishing it all at once. Serve with crusty bread for dipping, and you've got a meal that's both cozy and refreshing.

Corned Beef and Cabbage Soup with Cheese

Some soups just feel like a hug in a bowl, and this corned beef and cabbage soup with melted Swiss cheese is exactly that. I first made it on a chilly St. Patrick's Day when I wanted all the flavors of a classic corned beef dinner but in a cozy, one-pot meal. Now it's a winter staple in my house—creamy, comforting, and topped with bubbly, golden cheese.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Soup

• Olive oil – 2 tbsp
• Yellow onion – 1 medium, diced
• Garlic – 3 cloves, minced
• All-purpose flour – 3 tbsp
• Chicken broth – 4 cups
• Potatoes – 3 medium, peeled and diced (about 2 cups)
• Cooked corned beef – 2 cups, diced
• Green cabbage – 4 cups, chopped
• Heavy cream – 1 cup
• Dijon mustard – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Topping

• Swiss cheese – 1 ½ cups, shredded

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring, until softened, about 4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
2. Sprinkle the flour over the onion and garlic, then stir constantly for 1 minute to cook out the raw flour taste. This roux will help thicken the soup.
3. Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a simmer, then add the diced potatoes. Cook for 12–15 minutes, until potatoes are fork-tender.
4. Add the diced corned beef and chopped cabbage to the pot. Stir well and cook for 5–7 minutes, until the cabbage is wilted but still has a slight bite.
5. Reduce heat to low and stir in the heavy cream, Dijon mustard, salt, and pepper. Simmer for 2 minutes to blend flavors. Taste and adjust seasoning if needed—remember the corned beef is already salty.
6. Preheat your broiler. Ladle the soup into oven-safe bowls, top each with a generous handful of shredded Swiss cheese. Place bowls on a baking sheet and broil 3–5 minutes until the cheese is melted, bubbly, and lightly browned. Watch closely so it doesn't burn.

Personally, I love how the creamy broth contrasts with the salty corned beef and tender cabbage, while the melted Swiss adds a nutty, gooey finish. Serve it with crusty bread for dipping, or even alongside a crisp green salad if you want a lighter meal. Either way, this soup is pure comfort in every spoonful.

Conclusion

A warm bowl of corned beef and cabbage soup is comfort at its finest. With these 17 unique recipes, you’re sure to find a new family favorite. Try one tonight, then leave a comment to share your go-to! And if you loved this roundup, save it on Pinterest for later.

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