When it gets chilly, nothing warms the soul quite like a bowl of corned beef and cabbage soup. I mean, who doesn’t love tender potatoes swimming in savory broth? I remember the first time I made this; I may or may not have miscounted the potatoes and ended up with a mountain of spuds. But hey, more flavor, right? I’ve got a recipe that’s super simple, and it’s perfect for those leftover corned beef nights. Want to see how it all comes together?
Why You’ll Love This Recipe
You’re going to love this corned beef and cabbage soup, especially on a chilly day when all you want is something warm and hearty.
Imagine this: cozying up with a bowl brimming with tender potatoes, savory chunks of corned beef, and vibrant cabbage that practically melt in your mouth. What’s not to like? It’s like a hug in soup form.
Plus, it’s super easy to whip up, even for someone like me who once burned water. Seriously, you’ll wonder why you didn’t make it sooner. The flavors meld together beautifully, and it’s perfect for using up leftover corned beef—no waste, just pure deliciousness.
Trust me; once you try this recipe, it’ll become your go-to comfort food.
Equipment List
When it comes to making this cozy corned beef and cabbage soup, having the right tools on hand can really make a difference. First, you’ll need a large pot—trust me, a sturdy one can handle all those veggies without drama.
A sharp knife will save you from wrestling with onions and celery, and a cutting board makes everything easier. Don’t forget a wooden spoon for stirring; it feels so much more rustic. A ladle is a must when you’re serving up hearty bowls, right?
Finally, having some measuring cups can help you keep it all organized. I mean, cooking doesn’t have to be chaos. With the right equipment, you might even impress yourself. Investing in premium kitchen appliances can elevate your cooking experience even further.
Now, let’s get cooking.
Our Ingredients
Making corned beef and cabbage soup is like wrapping yourself in a warm blanket on a chilly day. The blend of flavors just warms the soul, don’t you think? I mean, there’s something magical about how the savory corned beef mingles with the sweetness of cabbage and the heartiness of potatoes. It’s truly a comforting meal that feels like home.
But before we get started, let’s gather all the ingredients we need to whip up this delicious soup!
Here’s what you’ll need:
- 1 tbsp olive oil
- 1 small onion, chopped (about ½ cup)
- 4-5 celery ribs, sliced (around 1½ cups)
- 2 large potatoes, peeled and chopped (about 4 cups)
- 6 cups beef broth (or 6 cups water + 2 tbsp beef base)
- 1 tbsp Worcestershire sauce
- ½ tsp black pepper
- 1 small green cabbage, quartered and thinly sliced (approximately 6 cups)
- 2 cups cooked corned beef, chopped into ½” pieces
- Kosher salt, to taste
Now, let’s talk about those ingredients. Finding good quality corned beef is key—using leftover corned beef from your St. Patrick’s Day feast? That’s genius!
You’re using what you have, and it makes your soup even tastier. And that cabbage? You want it to be fresh and crisp; it really makes a difference when it wilts in the pot.
Don’t stress too much about perfect measurements—cooking is all about fun experimentation, right? Just keep it cozy, throw in those ingredients, and enjoy the process!
Step-by-Step Instructions
Making Corned Beef and Cabbage Soup is so simple and comforting—just follow these easy steps, and you’ll be basking in the rich aromas of home-cooked goodness in no time. Let’s dive right in!
1. Sauté the Vegetables: Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Add in 1 small onion, chopped (about ½ cup). Sauté until it becomes soft, which should take about 2 minutes.
Then toss in 4-5 celery ribs, sliced (around 1½ cups). Cook these until they’re just about tender, roughly 3 minutes. Your kitchen should already be smelling fantastic!
2. Add the Potatoes and Broth: Now it’s time to make it hearty! Add 2 large potatoes, peeled and chopped (about 4 cups), to the pot. Pour in 6 cups of beef broth (or, if you’re feeling adventurous, use 6 cups of water plus 2 tablespoons of beef base).
Sprinkle in 1 tablespoon of Worcestershire sauce and ½ teaspoon of black pepper. Stir it well, then crank up the heat until it boils. Once boiling, lower the heat and let it simmer for 10-15 minutes or until those potatoes are tender. This is where the magic starts happening!
3. Incorporate the Cabbage and Corned Beef: When your potatoes are ready, add in a small green cabbage, quartered and thinly sliced (about 6 cups), along with 2 cups of chopped cooked corned beef (make sure those pieces are about ½ inch).
Give it a good stir and let it cook for just 1 minute. You want that cabbage to wilt and mingle with all those flavors. Can you just imagine how good this is going to be?
4. Final Touches: Now comes the fun part—tasting. Before you take it off the heat, give it a quick taste test. Add kosher salt to taste, taking care not to oversalt if your broth is already seasoned.
Once you’re satisfied with the flavor, you’re done! Remove from heat and serve it warm.
And just like that, your Corned Beef and Cabbage Soup is ready. Grab a bowl and maybe some rye bread to dunk in there. Trust me, you won’t regret it. This soup is like a big hug from your grandma—it’s warm, comforting, and irresistibly delicious. Stainless steel mixing bowls are essential kitchen tools that can greatly assist you in preparing this recipe and more. Enjoy!
Tips & Variations
Even if you’re following the corned beef and cabbage soup recipe to a tee, there’s always room for a little personal flair.
Think about adding a pinch of thyme or some chopped parsley for that fresh pop of flavor. I’ve even tossed in a dash of hot sauce when I’m feeling adventurous—why not shake things up?
If you’ve got leftover veggies, toss them in. Carrots, peas—whatever’s lurking in the fridge.
And don’t be afraid of the salt; just remember to taste as you go if your broth’s already seasoned.
Oh, and serve it up with some crusty rye bread. That’s an easy way to feel fancy without the fuss.
And hey, who doesn’t love a great dunk?
How to Serve?
When it comes to serving corned beef and cabbage soup, there are a few delightful ways to elevate the experience.
I love to ladle the soup into deep bowls and watch as steam swirls up, filling the kitchen with its savory aroma. A sprinkle of fresh parsley adds a pop of color, and let’s be honest, it makes you look like a chef.
Don’t forget to serve slices of crusty rye bread on the side for dipping. If I’m feeling fancy, I’ll toss in a dollop of sour cream for a creamy twist.
And hey, why not put out some hot sauce for those brave enough to add a kick? It warms the heart and soul, doesn’t it?
Storage & Reheating Guide
While I love digging into a bowl of corned beef and cabbage soup right off the stove, the reality is that there often ends up being some delicious leftovers.
If that happens, you’ll want to store them properly. I usually let the soup cool a bit, then transfer it to an airtight container. In the fridge, it can last up to four days—though let’s be honest; it rarely makes it that long in my house.
When it’s time to reheat, I simply pour the soup into a pot over medium heat. You might need to add a splash of broth or water, since it can thicken up. Remember to stay hydrated, and consider using a reusable glass water bottle to keep your drinks eco-friendly while enjoying every comforting spoonful!
Stir occasionally until it’s heated through. Enjoy every comforting spoonful!
Final Thoughts
After enjoying some delicious corned beef and cabbage soup, it’s tough not to think about how satisfying a hearty soup can be. Seriously, there’s something about it that warms you from the inside out.
I mean, who doesn’t love a cozy bowl of comfort food? This recipe’s so easy, you might even find yourself making it on a weeknight. Just think about those tender potatoes and flavorful cabbage mingling with that juicy corned beef.
It’s like a warm hug in a bowl. Plus, it’s great for using up leftover corned beef. So, what’re you waiting for? Give it a shot.
You’ll be amazed at how something so simple can turn into pure magic on a chilly evening.
