This great recipe for Creamy Corned Beef & Cabbage Soup has all of the components of a Corned Beef & Cabbage meal, in a warming soup! Corned beef, potatoes, carrots, and cabbage all mingle with the perfect spices in a creamy broth. So comforting and ready in under an hour.
Do you love corned beef and cabbage? Oh my goodness, us, too!! It’s a true family favorite and a meal I don’t just reserve for St. Patrick’s Day, either. This traditional Irish meal is great any time of the year really.
If you want to get the flavors of that Traditional Corned Beef and Cabbage meal in a comforting soup, this is a perfect way! My whole family loves this soup recipe, and I love how quickly it comes together on my stove top.
Recipes that Use Corned Beef
I thought, aside from lots of Reuben recipes (you guys know I can Reubenize just about anything, right?) what types of recipes can you make with leftover corned beef? Of course, the first thing that came to my mind was soup! Soup recipes are always in the front of my mind. This Creamy Corned Beef & Cabbage Soup was dreamt up and it was so good.
This soup has all of the things that make a food a comfort food to me. Corned beef, cream, potatoes, and look at all of those hearty vegetables! It is best served with some marbled Rye bread or dinner rolls for dunking.
You can easily prepare this corned beef soup recipe in a slow cooker or pressure cooker instead of the stovetop so you can set it and forget it for a few hours.
As a big fan of corned beef, I’ve got loads of corned beef recipes. If you aren’t quite sure how to cook corned beef, I have two options for you; this Instant Pot Corned Beef and Cabbage or this Crockpot Corned Beef and Cabbage. You can find all my corned beef recipes here.
However, if you are looking for more soup inspiration you should try this Tortellini Soup with Sausage, this Cream Of Reuben Soup, or this Cabbage Roll Soup.
Ingredients Needed To Make This Corned Beef and Cabbage Soup Recipe
You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.
- Corned beef – I used deli corned beef. Have them cut thick slices for you, then cube it when you prepare the soup. It works great with leftover corned beef, too.
- Butter and Cream – Unsalted butter and heavy cream add richness to the flavor. You can also use a touch of olive oil instead of butter to saute the onion.
- Chicken stock – If you don’t have chicken broth you can also use beef broth or vegetable stock.
- Spices – celery and caraway seeds, garlic powder, salt, and pepper.
- Onion – I used a yellow onion but any onion you have on hand is good.
- Cabbage – I used green cabbage.
- Potatoes – I used Ruby Gold new potatoes, skins left on, quartered but if you don’t have red potatoes any kind of potatoes will work.
- Carrots – I sliced and peeled the carrots but it’s up to you if you want to peel them or not.
How to make this cabbage soup recipe
In your soup pot or large Dutch oven, add butter and onion over medium-high heat. Sauté for 5 minutes.
Add carrots and potatoes and cook for 5 minutes.
Add chicken stock, and spices and reduce heat to medium. Cook for 15 minutes, or until veggies are desired tenderness.
Add corned beef. Stir in cabbage. Cook for 5 minutes.
Add cream, and heat through. Serve this beef cabbage soup with rye bread.
Love it? Pin it!
If you love this recipe for corned beef and cabbage soup don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
- Do you need to rinse corned beef before cooking? Yes, I suggest you rinse the corned beef before cooking it.
- Do you use the liquid that comes with the corned beef? Yes, you should include the liquid that comes with the corned beef.
- What is the history of corned beef and cabbage? Research tells me that in Ireland cabbage was usually paired with pork. However, the Irish immigrants who came to New York realized there were similarities with corned beef, and since they were often in the same neighborhoods as Jewish butchers, ended up using corned beef made from beef brisket instead.
- How fattening is corned beef and cabbage? Corned beef and cabbage are definitely not the lowest calorie combination you can eat but I think once in a while it’s ok.
- Can you overcook cabbage in soup? Yes, you can overcook cabbage in soup. You want it to remain bright and slightly crisp. Overcooking it will leave it limp and soggy.
Try using leeks instead of onions. Add your favorite vegetables like parsnips, bell peppers, or chopped celery.
Using Napa or red cabbage instead of green should work though I have never used it.
Tips & Tricks
Use a low-sodium broth so you control the salt content of the soup.
For an even heartier soup add barley or rice. Or make it a bean soup and add a can of white beans.
Enhance the flavor and add a few bay leaves.
Store leftover soup in an airtight container in the fridge for up to 4 days. Or freeze for up to 3 months.
More Delicious Corned Beef Recipes:
- Reuben Burger (pictured above)
- Cream of Reuben Soup
- Corned Beef Hash & Eggs
- Corned Beef & Cabbage Dinner in the crock pot
- Traditional Reuben Sandwich
- Corned Beef & Swiss Puff Pastry Sliders
I’d love to hear about your favorite way to enjoy corned beef! Leave me a comment and tell me about your St. Patrick’s Day traditions, food, or otherwise. And of course, I would love to hear what you think about this new Creamy Corned Beef & Cabbage Soup!
Let’s get to that recipe!!
Creamy Corned Beef & Cabbage Soup
This Creamy Corned Beef & Cabbage Soup has all of the components of a Corned Beef & Cabbage meal, in a warming soup!
- 1 pound corned beef, diced or shredded (can use deli style or leftover)
- 6 cups green cabbage, chopped
- 1 medium sized yellow onion, chopped
- 2 cups carrots, sliced
- 1.5 pounds of Ruby Gold new potatoes, skins left on, quartered
- 4 Tablespoons butter
- 2 (32 ounce) cartons chicken stock
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon celery seed
- 1 teaspoon garlic powder
- 1/2 teaspoon caraway seed
- 1 pint heavy cream
- In your soup pot, add butter and onion over medium high heat. Sauté for 5 minutes.
- Add carrots and potatoes cook 5 minutes.
- Add chicken stock, spices and reduce heat to medium. Cook 15 minutes, or until veggies are desired tenderness.
- Add corned beef. Stir in cabbage. Cook for 5 minutes.
- Add cream, heat through. Serve with rye bread.
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Amount Per Serving: Calories: 346Total Fat: 26gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 93mgSodium: 844mgCarbohydrates: 18gFiber: 3gSugar: 6gProtein: 11g
Nutrition isn't always accurate.
This recipe was originally shared on February 23, 2019. It has been updated to improve user experience and reshared on March 9, 2023.
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