If you’re craving something warm, hearty, and just downright comforting, this Corned Beef Soup with Tender Vegetables Recipe is exactly what your kitchen needs. It’s a savory blend of tender corned beef, crisp cabbage, and soft potatoes all simmered in a flavorful beef broth that feels like a big, cozy hug in a bowl.

A white round pot with handles holds a hearty soup. The soup has several layers including chunks of pinkish meat, pale yellow potato cubes, light green cabbage pieces, and small bits of translucent onion floating in a rich dark brown broth. The pot's white lid is slightly tilted to the side showing the soup inside. The pot sits on a wooden table next to a red and white striped cloth. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Corned Beef Soup with Tender Vegetables Recipe
Top Tip
How to Serve Corned Beef Soup with Tender Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Corned Beef Soup with Tender Vegetables Recipe

Why You'll Love This Recipe

I find myself turning to this soup recipe whenever I want something nourishing without spending hours in the kitchen. It’s a brilliant way to repurpose leftover corned beef or just enjoy a comforting classic that’s so simple to make.

Easy to Prepare: Minimal chopping and straightforward steps make this a perfect weeknight soup.
Hearty and Filling: Packed with potatoes, cabbage, and corned beef, it’s a meal in itself.
Rich, Savory Flavor: The beef broth and Worcestershire sauce bring a depth that keeps you coming back for more.
Customizable Comfort: You can tweak the veggies or use what you have on hand without losing that cozy feel.

Ingredients & Why They Work

When it comes to this corned beef soup, getting fresh and quality ingredients makes all the difference. Choosing a crisp cabbage and nicely cooked corned beef ensures every bite bursts with flavor and texture.

Flat lay of a small white ceramic bowl of golden olive oil, a small peeled yellow onion whole and unchopped, four thin celery ribs with fresh green leaves, two large peeled russet potatoes whole, a small white ceramic bowl filled with rich dark brown beef broth, a small white ceramic bowl with glossy reddish-brown Worcestershire sauce, a small white ceramic bowl of freshly ground black pepper, a quartered small head of green cabbage with crisp pale green leaves, a neat pile of roughly chopped pinkish cooked corned beef chunks, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: For a gentle sauté that helps the veggies soften without overpowering their natural flavors.
Small onion: Provides a subtle sweetness that balances the savory broth.
Celery ribs: Adds a fresh, mild crunch and aroma to the soup.
Large potatoes: Their starch thickens the broth slightly, giving it a satisfying texture.
Beef broth: The backbone of the soup’s rich and hearty flavor; you can also boost it with beef base if needed.
Worcestershire sauce: A secret flavor booster that adds umami and complexity.
Freshly ground black pepper: Gives the soup just the right touch of warming spice.
Green cabbage: Brings a tender crunch and brightens the soup with its mild earthiness.
Cooked corned beef: The star ingredient—tender, salty, and perfect in bite-sized chunks.
Kosher salt: Used sparingly to enhance flavors since corned beef and Worcestershire sauce already add saltiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Corned Beef Soup with Tender Vegetables Recipe is wonderfully flexible — you can easily tweak it to suit your taste or what you have on hand. Feel free to add your twist to make it truly yours!

Vegetable Boost: I love stirring in diced carrots or parsnips along with the celery to add a subtle sweetness and extra color. It makes the soup even heartier and more vibrant.
Broth Alternatives: Sometimes I swap out beef broth with just water and beef base for convenience, and it still delivers that rich, comforting flavor without skipping a beat.
Low-Sodium Option: Because the corned beef and Worcestershire sauce add saltiness, I usually hold off on adding extra salt until the very end. Taste and adjust carefully to avoid over-salting.
Greens Swap: If you’re not a big cabbage fan, try substituting kale or Swiss chard sliced thin — they wilt nicely and add a lovely texture.

Step-by-Step: How I Make Corned Beef Soup with Tender Vegetables Recipe

Inside a white pot with light beige inner surface, there are many small cube pieces of white potatoes mixed with light green celery slices and small bits of browned onions. A liquid with a golden-brown color is being poured from a red carton into the pot, adding moisture to the diced ingredients below. The pot sits on a stove, and the background shows a white marbled texture counter. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Aromatics to Build Flavor

Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Toss in your chopped onion (about ½ cup) and begin sautéeing. While the onions soften and turn fragrant, slice your celery ribs thin (about 1½ cups). Add the celery to the pot and cook everything together until it’s just about tender—give it roughly 3 minutes. This step creates a flavorful base that sets the tone for the whole soup.

Step 2: Add Potatoes, Broth, and Seasonings

Next, add 2 large peeled and chopped potatoes (about 4 cups) right into the pot, followed by 6 cups of beef broth (or water plus beef base if you prefer). Pour in 1 tablespoon of Worcestershire sauce and sprinkle ½ teaspoon of freshly ground black pepper. Bring this mixture to a lively boil, then reduce the heat to a gentle simmer. Let it cook for about 15 minutes until the potatoes are fork-tender — this makes sure the soup is hearty and satisfying.

Step 3: Add Cabbage and Corned Beef for the Final Touch

While your potatoes cook, take this time to slice a small head of green cabbage thinly (about 6 cups). When those potatoes are tender, stir in the cabbage along with 2 cups of roughly chopped cooked corned beef. Give everything a good stir and cook just for about a minute so the cabbage wilts gently but keeps a bit of crunch.

Step 4: Season Carefully and Serve Warm

Now it’s time for the tasting! Because corned beef and Worcestershire bring saltiness, add kosher salt sparingly—only if your taste buds say it needs it. Once seasoned, remove the pot from heat and ladle the soup into bowls. Serve warm for a cozy, comforting experience perfect for lunch or dinner.

Top Tip

These tips will help you get the best results from your Corned Beef Soup with Tender Vegetables Recipe, making sure every bite is flavorful and comforting.

Chop Evenly: Using a sharp knife to finely chop the onion and slice the celery and cabbage evenly ensures everything cooks uniformly, so no surprises with crunchy or mushy veggies.
Season Slowly: I learned to taste before adding salt since the corned beef and Worcestershire sauce already bring saltiness. Adding salt gradually avoids an overly salty soup.
Wilt Cabbage Last: Adding the cabbage at the end and cooking it just about a minute keeps it tender but still vibrant—this step really makes a difference in texture.
Don’t Rush Sautéing: Taking that extra minute to gently sauté the onion and celery before adding broth builds a flavor base that makes the broth richer and more savory.

How to Serve Corned Beef Soup with Tender Vegetables Recipe

This image shows a light-colored pot filled with a soup that has many ingredients. The soup has three main layers: at the bottom is a dark brown broth, in the middle are small light yellow potato cubes, light green pieces of celery, and thinly sliced white cabbage, and on top are many small red cubes of cooked meat. The soup looks freshly cooked and all ingredients float evenly in the broth. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh chopped parsley or chives adds a pop of color and freshness. For a little tang, a dollop of sour cream works beautifully and complements the savory broth. Crusty cracked black pepper on top can add a nice finishing touch too.

Side Dishes

This soup pairs wonderfully with a slice of crusty bread or warm buttered rolls to soak up the broth. A simple green salad with a light vinaigrette can balance the heartiness of the soup, or try some roasted root vegetables for extra comforting sides.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator. It will keep well for up to 3 days, and flavors actually deepen, making it taste even better the next day.

Freezing

You can freeze your Corned Beef Soup with Tender Vegetables Recipe for up to 2 months. Use freezer-safe containers or heavy-duty freezer bags. Just be sure to cool the soup completely before freezing to keep the best texture and flavor.

Reheating

Reheat the soup gently on the stove over medium heat, stirring occasionally until warmed through. Avoid boiling as it can make the vegetables mushy. If reheating from frozen, thaw overnight in the fridge first for best results.

Frequently Asked Questions:

Can I use fresh corned beef instead of cooked?

This recipe works best with cooked corned beef since the soup only simmers briefly. Using fresh corned beef would require longer cooking to tenderize the meat and might affect the vegetable texture.

Can I substitute other vegetables for cabbage?

Yes! You can use kale, spinach, or even Swiss chard as alternatives. Just add them toward the end like the cabbage to keep their texture tender but not mushy.

Is this soup gluten-free?

Yes, this Corned Beef Soup with Tender Vegetables Recipe is naturally gluten-free as long as your beef broth and Worcestershire sauce are gluten-free brands.

How can I reduce the sodium content?

You can lower sodium by using low-sodium beef broth and reducing or omitting added salt. Keep in mind the corned beef and Worcestershire sauce do contribute salty flavors, so taste as you go.

Final Thoughts

Making this Corned Beef Soup with Tender Vegetables Recipe is like wrapping yourself in a warm, satisfying hug—perfect for any day you crave comfort with a bit of wholesome goodness. It’s quick to prepare, packed with flavor, and makes enough to share with family or friends. I hope this recipe becomes one of your go-to soups for cozy moments. Enjoy every delicious spoonful!