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4.7 from 81 votes

Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup made with cabbage, potatoes, bell peppers and aromatics simmered on the stove with corned beef create this wonderful one pot meal – a fun twist on a Classic Irish dish!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 45 mins
Servings: 5 servings
Calories: 281 kcal
Course: Soup , Dinner
Cuisine: American

Ingredients

  • 2 tsp olive oil
  • 2 leeks (chopped (whites and light green only))
  • 2 cloves garlic
  • 3 medium carrots (chopped)
  • 1 yellow pepper (chopped)
  • 1 lb lean corned beef brisket (yields 9 oz cooked)
  • 6 cups of water
  • 2 bay leaves
  • 1/4 cup chopped parsley (plus more for garnish)
  • 1 large potato (peeled and cubed)
  • 1 small head cabbage (cored and chopped)
  • fresh pepper to taste

Instructions

    Cup of Yum
  1. In a large pot or Dutch oven, heat oil over medium low heat.
  2. In a skillet heat oil over medium low heat, add leeks and sauté until soft, about 4-5 minutes; add garlic and cook 2 minutes. Transfer to the slow cooker with the carrots, yellow pepper, corned beef, potatoes, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water.
  3. Press saute and add the oil, leeks, garlic, carrot and yellow peppers, saute until soft, 4 to 5 minutes stirring.
  4. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
  5. Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Remove the corned beef, set it on a cutting board and shred with a fork, return to the pot, arrange cabbage over corned beef, cover, and continue cooking on high until cabbage is tender, 45 minutes (or 1 1/2 hours on low).
  6. Add the corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water. Cover and cook high pressure 90 minutes, until the meat is tender. Quick or natural release.
  7. Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil.
  8. Remove the corned beef, set it on a cutting board and shred with a fork. Return to the pot, add the potatoes and cabbage and cook high pressure 8 minutes, until tender. Quick release and serve.
  9. Simmer covered on low heat for 3 hours, until the meat becomes tender.
  10. Remove the corned beef, set it on a cutting board and shred with a fork.
  11. Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed.
  12. Cook until the potatoes and cabbage are tender, about 45 more minutes.

Nutrition Information

Serving 13/4 cup Calories 281kcal (14%) Carbohydrates 31.5g (11%) Protein 14g (28%) Fat 12g (18%) Saturated Fat 3.5g (18%) Cholesterol 50mg (17%) Sodium 782mg (33%) Fiber 7g (28%) Sugar 3.5g (7%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 281

% Daily Value*

Serving 13/4 cup
Calories 281kcal 14%
Carbohydrates 31.5g 11%
Protein 14g 28%
Fat 12g 18%
Saturated Fat 3.5g 18%
Cholesterol 50mg 17%
Sodium 782mg 33%
Fiber 7g 28%
Sugar 3.5g 7%

* Percent Daily Values are based on a 2,000 calorie diet.