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Corned Beef and Cabbage Soup

All the flavors of corned beef and cabbage packed into a yummy soup.

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Equipment List


  • 8 qt pot

Ingredients


  • 1 medium onion
    - diced
  • 1 c celery
    - diced
  • 1 c carrots
    - diced
  • 1/2 lb Yukon baby potatoes
    - quartered
  • 1/4 tsp ground allspice
  • 2 bay leaves
  • 3 c low-sodium beef broth
  • 4 c green cabbage
    - chopped (about a quarter of a cabbage head)
  • 1 lb corned beef
    - cut into thin strips (use leftover corned beef or deli corned beef)
  • salt
    - to taste
  • pepper
    - to taste
  • 2 Tbsp butter
    - unsalted or salted

Preparation Instructions


  • Measure and prepare ingredients. Set aside.
    Step Image

Cooking Instructions


  • Preheat to 275°F
  • Add 2 Tbsp butter to pan
  • Stir ingredients
  • Add 1 medium onion to pan
  • Stir ingredients
  • Add 1 c carrots to pan
  • Add 1 c celery to pan
  • Stir ingredients
  • Add 2 bay leaves to pan
  • Add 1/4 tsp ground allspice to pan
  • Add 1/2 lb Yukon baby potatoes to pan
  • Add 1 lb corned beef to pan
  • Add 3 c low-sodium beef broth to pan
  • Stir ingredients
  • Cover ingredients
  • Add 4 c green cabbage to pan
  • Stir ingredients
  • Cover ingredients
  • Uncover ingredients
  • Note: Check that potatoes are cooked. If not cooked yet, cook for a few minutes longer.
  • Remove from heat.

Finishing Instructions


  • Taste soup and season with salt & pepper to your taste.
  • Serve immediately.