Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup is a hearty, comforting bowl of goodness that blends savory, tender meat with fresh vegetables. This recipe starts with lean corned beef brisket and combines it with leeks, garlic, carrots, yellow pepper, potato, and cabbage cooked in a flavorful broth until everything melts together beautifully. It works on the stovetop, in a slow cooker, or with an Instant Pot for convenience. The result is nourishing, warming, and satisfying, perfect for cooler weather or a cozy meal at home.

Why You’ll Love This Corned Beef and Cabbage Soup

You’ll love this Corned Beef and Cabbage Soup because it takes the familiar flavors of a classic corned beef and cabbage dinner and transforms them into a one-pot meal that’s easier and more flexible. It’s rich in vegetables, offers the comfort of slow-cooked meat, and still lets you keep things relatively lean if you choose the right brisket cut. Whether you want to simmer it on the stove, let your slow cooker take over, or speed things up with the Instant Pot, you can pick the method that fits your time. Plus, the leftovers taste even better the next day.

Ingredients

• 2 tsp olive oil
• 2 leeks (whites and light green only), chopped
• 2 cloves garlic, minced
• 3 medium carrots, chopped
• 1 yellow pepper, chopped
• 1 lb lean corned beef brisket (yields about 9 oz cooked)
• 6 cups water
• 2 bay leaves
• ¼ cup chopped parsley (plus more for garnish)
• 1 large potato, peeled and cubed
• 1 small head of cabbage, cored and chopped
• Fresh pepper to taste
• (Optionally: the peppercorns or seasoning packet that comes with the corned beef)

Step-by-Step: How to Make Corned Beef and Cabbage Soup

Stove Method:

1. Warm the olive oil in a large pot or Dutch oven over medium-low heat.
2. Add the chopped leeks and sauté until soft, about 4-5 minutes. Then add the garlic, chopped carrots, and yellow pepper, and sauté for an additional 2-3 minutes.
3. Add the corned beef brisket, peppercorns or the seasoning packet if using, the bay leaves, chopped parsley, and the water. Cover and bring to a boil.
4. Once boiling, reduce the heat to low, cover the pot, and simmer for about 3 hours, or until the meat becomes tender.
5. Remove the corned beef from the pot and set it on a cutting board. Shred it with a fork.
6. Return the shredded meat to the pot, then add the cubed potato and chopped cabbage. Taste for salt and pepper, adjust as needed.
7. Continue cooking until the potatoes and cabbage are tender—about 45 more minutes.
8. Serve hot, garnished with extra chopped parsley and fresh ground pepper.

Slow Cooker Method:

1. In a skillet, heat the olive oil over medium-low heat. Add leeks, sauté 4-5 minutes until soft; add garlic and cook 2 more minutes.
2. Transfer the leek/garlic mixture to a slow cooker. Add carrots, yellow pepper, corned beef, potatoes, peppercorns or seasoning, bay leaves, parsley, and water.
3. Cover and cook on High for about 4¼ hours (or Low for about 8½ hours), until the corned beef is tender.
4. Remove the meat, shred it, and return it to the slow cooker. Then arrange the chopped cabbage over the meat, cover again, and cook on High until the cabbage is tender (about 45 minutes) or on Low for about 1½ hours.
5. Season to taste, garnish with parsley, and serve.

Instant Pot Method:

1. Set your Instant Pot to “Sauté” mode. Add the olive oil, then the leeks, garlic, carrots and yellow pepper. Sauté for 4-5 minutes until softened.
2. Add the corned beef brisket, peppercorns or seasoning packet, bay leaves, parsley and water. Seal the lid and cook on High pressure for 90 minutes. Use either quick release or natural release once done.
3. Remove the meat, shred it with a fork, and return it to the pot. Add the cubed potato and chopped cabbage. Seal the lid again and cook on High pressure for 8 minutes until the veggies are tender. Quickly release pressure, season as needed, garnish and serve.

Helpful Tips

• Use a lean corned beef brisket and trim any visible fat to keep the dish lighter.
• Because corned beef is already salty, wait until near the end and taste before adding extra salt.
• If you have leftover cooked corned beef, you can skip the long meat-simmer and add the leftover in later in the process for faster prep.
• Make sure potatoes are cut into even cubes so they cook at the same rate as the cabbage.
• Garnish just before serving so the parsley remains fresh and vibrant.
• If you like extra spice, add a pinch of red pepper flakes or a dash of smoked paprika.
• Leftovers taste even better the next day since flavors meld overnight.

Substitutions And Variations

• Vegetable swap: Use a red or orange bell pepper instead of yellow, or add celery for extra crunch.
• Potato variation: Use sweet potato cubes instead of regular potato for a slightly sweeter and nutrient-rich twist.
• Broth option: Substitute some or all of the water with low-sodium beef broth for a deeper flavor.
• Vegetarian alternative: Replace the corned beef with smoked tofu or tempeh and use vegetable broth instead of water. Add more beans or lentils for protein.
• Spice variation: Add caraway seeds or cumin for an earthy note, or a splash of apple cider vinegar at the end for brightness.
• International twist: Add a can of diced tomatoes and some smoked paprika for a more Mediterranean feel.

Storage Instructions

• Allow the soup to cool completely before transferring it to sealed, airtight containers.
• To store longer, place it in freezer-safe containers or bags and freeze for up to 2 to 3 months.
• To reheat: thaw overnight if frozen. Warm on the stove over medium heat until fully heated, stirring occasionally. Add a little water or broth if it has thickened.
• When reheating, taste and adjust seasoning—flavors may mellow after storage, so you may want a fresh grind of pepper or sprinkle of fresh parsley.

Nutritional Information

Per serving (approximately 1 ¾ cups), this recipe provides about:

• Calories: 281 kcal
• Carbohydrates: 31.5 g
• Protein: 14 g
• Fat: 12 g (Saturated fat ~3.5 g)
• Fiber: 7 g
• Sodium: ~782 mg

Serving Suggestions

• Serve this Corned Beef and Cabbage Soup with a slice of crusty whole-grain bread or toasted sourdough and a little butter.
• Add a side salad of crisp greens dressed simply with olive oil, lemon juice, and a pinch of salt to lighten up the meal.
• Top each bowl with a sprinkle of chopped fresh parsley and perhaps a few chili flakes if you like a bit of heat.
• For a St. Patrick’s Day twist, serve alongside steamed green beans and a glass of sparkling water with a slice of lemon.
• Leftover shredded meat can be plated later with eggs for a hearty breakfast or used in sandwiches.

Frequently Asked Questions About Corned Beef and Cabbage Soup

Can I use leftover corned beef instead of cooking from scratch?
Yes! If you already have cooked corned beef, you can skip the long simmer for the meat. Add the shredded or cubed cooked meat later in the process when the vegetables are nearly done, just to warm it through. This reduces overall cooking time significantly.

Is this recipe very high in sodium because of the corned beef?
Yes—corned beef tends to be quite salty, and the seasoning packet (if included) may contribute further. It’s wise to trim visible fat from the brisket, use low-sodium water or broth, and hold off on adding extra salt until you taste at the end. According to experts, you may not need any additional salt at all.

What if I don’t have a slow cooker or Instant Pot—does the stovetop method still work?
Absolutely! The stovetop method is completely viable and delivers great flavor. It takes longer (about 3 hours for the meat to simmer + 45 minutes for the veggies) but is straightforward. It’s ideal if you have the time and want the deepest flavor.

How can I make this soup lighter or more vegetable-forward?
To lighten the dish, choose lean corned beef and trim off fat. Use water or low-sodium broth instead of full-sodium broth. Increase the volume of vegetables (e.g., more cabbage, carrots, peppers) and consider using fewer potatoes or smaller cubes. You can also serve smaller portions and pair with a side salad or steamed greens.

Final Thoughts

Thank you for trying this Corned Beef and Cabbage Soup. I hope you enjoy how it brings together savory, tender corned beef with hearty vegetables for a soup that’s both comforting and flavorful. It’s one of those dishes that warms the heart and fills the belly with good things. Cooking it your way—whether on the stovetop, in a slow cooker, or with an Instant Pot—gives you flexibility and great results. I’m so grateful you’re part of our food-loving community, and I hope this dish adds joy and ease to your kitchen. Happy cooking, and enjoy every spoonful

Join us on Pinterest for new mouthwatering recipes every day!

Corned Beef and Cabbage Soup

---

• Author: lisa
• Total Time: 4 hours
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Corned Beef and Cabbage Soup is a hearty, veggie-packed recipe made with tender corned beef, potatoes, and cabbage. Simple to make in a pot, slow cooker, or Instant Pot, this recipe is ideal for cold weather or a quick meal with leftovers.

---

Ingredients

Scale 1x2x3x

2 tsp olive oil

2 leeks (whites and light green only), chopped

2 cloves garlic, minced

3 medium carrots, chopped

1 yellow pepper, chopped

1 lb lean corned beef brisket (yields about 9 oz cooked)

6 cups water

2 bay leaves

¼ cup chopped parsley (plus more for garnish)

1 large potato, peeled and cubed

1 small head cabbage, cored and chopped

Fresh pepper to taste

(Optionally: the peppercorns or seasoning packet that comes with the corned beef)

---

Instructions

1. Warm the olive oil in a large pot or Dutch oven over medium-low heat.
2. Add the chopped leeks and sauté until soft, about 4-5 minutes. Then add the garlic, chopped carrots and yellow pepper, and sauté for an additional 2-3 minutes.
3. Add the corned beef brisket, peppercorns or the seasoning packet if using, the bay leaves, chopped parsley and the water. Cover and bring to a boil.
4. Once boiling, reduce heat to low, cover the pot, and simmer for about 3 hours, or until the meat becomes tender.
5. Remove the corned beef from the pot and set it on a cutting board. Shred it with a fork.
6. Return the shredded meat to the pot, then add the cubed potato and chopped cabbage. Taste for salt and pepper, adjust as needed.
7. Continue cooking until the potatoes and cabbage are tender—about 45 more minutes.
8. Serve hot, garnished with extra chopped parsley and fresh ground pepper.

Slow Cooker Method:

1. In a skillet, heat the olive oil over medium-low heat. Add leeks, sauté 4-5 minutes until soft; add garlic and cook 2 more minutes.
2. Transfer the leek/garlic mixture to a slow cooker. Add carrots, yellow pepper, corned beef, potatoes, peppercorns or seasoning, bay leaves, parsley and water.
3. Cover and cook on High for about 4¼ hours (or Low for about 8½ hours), until the corned beef is tender.
4. Remove the meat, shred it, return it to the slow cooker. Then arrange the chopped cabbage over the meat, cover again, and cook on High until the cabbage is tender (about 45 minutes) or on Low for about 1½ hours.
5. Season to taste, garnish with parsley, and serve.

Instant Pot Method:

1. Set your Instant Pot to “Sauté” mode. Add the olive oil, then the leeks, garlic, carrots and yellow pepper. Sauté for 4-5 minutes until softened.
2. Add the corned beef brisket, peppercorns or seasoning packet, bay leaves, parsley and water. Seal the lid and cook on High pressure for 90 minutes. Use either quick release or natural release once done.
3. Remove the meat, shred it with a fork, and return it to the pot. Add the cubed potato and chopped cabbage. Seal the lid again and cook on High pressure for 8 minutes until the veggies are tender. Quickly release pressure, season as needed, garnish and serve.

Notes

Use lean corned beef to reduce fat.

Skip the seasoning packet for lower sodium.

Great for meal prep; leftovers taste even better the next day.

Add broth if you prefer a richer flavor base.

• Prep Time: 15 minutes
• Cook Time: 3 hours 45 minutes (stovetop method)
• Category: Soup

Nutrition

• Serving Size: 1 ¾ cups
• Calories: 281 kcal
• Carbohydrates: 31.5 g
• Protein: 14 g