Corned Beef and Cabbage Soup

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Corned Beef and Cabbage Soup

Prep time


Cook time





  • 2 Teaspoons olive oil
  • 2 Leeks chopped, whites and light green only
  • 2 Cloves garlic
  • 3 Medium Carrots chopped
  • 1 Yellow Pepper chopped
  • 1 Pound Corned Beef Briskey lean (yields 9 oz cooked)
  • 6 Cups Water
  • 2 Bay Leaves
  • 1/4 Cup Parsley chopped, plus more for garnish
  • 1 Small Head Cabbage cored and chopped
  • 1 Large Potato peeled and cubed
  • Pepper to taste


  1. In a large pot or Dutch oven, heat oil over medium low heat.
  2. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots, and yellow pepper and saute about 2-3 minutes.
  3. Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil.
  4. Simmer covered on low heat for 3 hours, until the meat becomes tender.
  5. Remove the corned beef, set it on a cutting board and shred with a fork.
  6. Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed.
  7. Cook until the potatoes and cabbage are tender, about 45 more minutes.
Corned Beef and Cabbage Soup
Nutrition Facts
Corned Beef and Cabbage Soup
Amount Per Serving
Calories 341 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Sodium 674mg 28%
Total Carbohydrates 25g 8%
Sugars 3g
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.