Description
This hearty Corned Beef Soup combines tender chunks of corned beef with potatoes, green cabbage, and celery in a flavorful beef broth. It’s a comforting and savory dish perfect for a warm lunch or dinner.
Ingredients
Scale
Main 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 inch 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 inch pieces
- Kosher salt, only as needed
Instructions
- Heat oil and sauté onion and celery: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and begin sautéing while you slice the celery. Add the sliced celery and cook together until almost tender, about 3 minutes.
- Add potatoes, broth, and seasonings: Add the chopped potatoes to the pot along with the beef broth, Worcestershire sauce, and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes or until the potatoes are tender.
- Prepare and add cabbage and corned beef: While the soup simmers, slice the cabbage thinly. When the potatoes are tender, add the sliced cabbage and chopped corned beef to the pot. Stir and cook for about one minute to wilt the cabbage.
- Season and serve: Taste the soup and add kosher salt only if needed. Remove the pot from heat and serve the soup warm.
Notes
- Use a sharp knife to finely chop the onion and slice the celery and cabbage evenly to ensure even cooking.
- Beef broth can be substituted with water and beef base or bouillon for a similar flavor.
- Adjust salt cautiously as corned beef and Worcestershire sauce add saltiness.
- For an extra hearty soup, consider adding some carrots or parsnips with the celery.
- Leftover soup tastes great the next day as flavors develop more fully.
Nutrition
- Serving Size: 1 serving
- Calories: 212 kcal
- Sugar: 8 g
- Sodium: 1402 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 25 mg
