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Creamy Corned Beef & Cabbage Soup in a white scallopped bowl with spoon
4.95 from 19 votes
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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! 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: American/Irish
Keyword: best, cabbage and corned beef soup recipe, corned beef and cabbage history, corned beef and cabbage soup, corned beef and cabbage soup recipe, corned beef soup recipe, creamy corned beef and cabbage soup, deli corned beef, easy, how to cook corned beef in the oven, leftover corned beef, recipe for corned beef and cabbage soup
Servings: 12
Calories: 346kcal
Author: Michaela Kenkel

Equipment

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 346kcal | Carbohydrates: 18g | Protein: 11g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 844mg | Fiber: 3g | Sugar: 6g