Corned beef and cabbage soup couldn't be easier to make. Made with canned corned beef, potatoes, cabbage, and a savory broth.
This recipe comes from my husband's family. When he first pulled out the can of corned beef, I was a major skeptic, but after one bite, I was a fan. Simple ingredients come together to create one of the most flavorful and hearty soups. It couldn't be easier to make and is a kid-friendly meal.
Why I Like This Recipe
- Basic ingredients. Made with potatoes, corned beef, cabbage, and broth. Simple, but flavorful.
- Leftovers. This soup reheats beautifully and makes the best leftovers.
- Hearty. Corned beef and cabbage soup is hearty and filling. It's a great stand-alone dish, but I like serving it with homemade rolls.
- Quick. This soup comes together in under an hour, making it a great weeknight meal.
What Others Are Saying
Made this for St. Patrick's Day and it turned out great! Everyone thought it was yummy!---Brooke
Just found this recipe and it is delicious! Thanks for sharing!---Jenifer
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Tips and Tricks
- Canned corned beef. This is a great economical option and adds a lot of flavor to the soup. Using canned corned beef also cuts out quite a bit of cooking time.
- Shredded cabbage. Corned beef is often served with wedges of cabbage, but for soup, it's best to chop the cabbage into very thin slices. You add it at the very end, and it cooks almost instantly!
- How to reheat. Corned beef and cabbage soup can be reheated in the microwave or simmered on the stove until it begins to steam. It is just as delicious on day 2 or 3 as it is the day you make it.
Ingredients
- Corned beef: This recipe is designed for canned corned beef, not fresh.
- Red potatoes: You can use any kind of potato you'd like. I prefer potatoes that do not need to be peeled.
- Cabbage: You can use a bag of shredded cabbage or chop your own. I prefer slightly thicker pieces, so I chop my own.
- Beef base: You can use any beef broth, but I really like using concentrated paste to make mine because it has the strongest flavor, and you can adjust it to your liking.
- Onions and garlic: Adds depth and flavor to the soup, although my husband's family made the soup without them.
See the recipe card for full information on ingredients and quantities.
How To Make Canned Corned Beef and Cabbage Soup
Step 1: Heat oil in a large stockpot and add the onions and garlic. Cook until fragrant and onions are clear. Add chopped potatoes and beef broth.
Step 2: Cover the pot and bring to a boil on medium heat. Cook 20-25 minutes or until potatoes are nice and soft, almost mushy.
Step 3: Add the cabbage and cook for another 5 minutes until tender. Break up canned corned beef into crumbles and add to the soup. It will break up even more once it is in the broth and distribute through the soup.
Step 4: Heat through, then serve.
Corned Beef Soup FAQs
Yes! And it's a great option for a quick and flavorful soup. Break it down into little pieces, and it will meld with the broth as it heats.
Adding the cabbage at the end of the cooking process ensures that it only cooks for a few minutes, softening it while still having texture when you bite into it.
Corned beef and cabbage soup can be reheated in the microwave or simmered on the stove until it begins to steam. It is just as delicious on day 2 or 3 as it is the day you make it.
More Soup Recipes To Make
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Canned Corned Beef & Cabbage Soup
Ingredients
- ½ cup chopped onion
- 3 cloves garlic minced
- 1 Tbsp. olive oil
- 8 cup beef broth
- 6 medium red potatoes cut into bite sized pieces
- ½ head cabbage shredded/chopped
- 1 can corned beef
Instructions
- Heat oil in a large stock pot and add onions and garlic. Cook until fragrant and onions are clear. Add chopped potatoes and beef broth.
- Cover pot and bring to a boil on medium heat. Cook 20-25 minutes or until potatoes are nice and soft, almost mushy.
- Add cabbage and cook another 5-7 minutes until cabbage is tender. Break up canned corned beef into crumbles and add to soup. It will break up even more once it is in the broth and distribute through the soup.
- Heat through then serve.
Sheila Harris says
Have you ever added canned tomato soup and carrots to this? Thx Sheila
Brandy says
Hi Sheila! I haven’t ever tried adding those. 🙂
Elayne Green says
My comment is above , next to Brooks. I did it all wrong. Elayne
Brooke Kempton says
Made this for St. Patrick's Day and it turned out great! Everyone thought it was yummy!
Brandy says
Brooke, I'm so glad!
Elayne Green says
Brooke , I'm so tickled that you posted this recipe. Today I'm recooperating from a week long illness. I made myself some CabbagePatch Stew. some thing I started doing when my husband and I lived on the farm.. I had some white coleslaw in the fridge that was soon to spoil, I knew my mother used to make corned beef and cabage when I was small. It took all day. I loved it. I scouted the cupboard for something to make up in a hurry , using the preshreded cabbage. I seen the cans of Hormels Corned beef. I put some chopped potatoes and carrots in boiling water and let cook for awhile and added the two packages of shredded cole slaw. and let it cook, I only added a little pepper. It was a big hit and soon became a stapple in our house. I made it often , using chopped fresh cabbage. I
raised my family along with several foster kids on it. I've passed it down to my daughter-in laws. They have added their version to it, but it is still floating around. I still make it to this day. Grandma Green 87 yr old fom SLC Utah PS Thank you for your updated recipe. It made my day when read it.
Brandy says
It really is a great comfort food recipe! 🙂
Jenifer Teague says
Just found this recipe and it is delicious! Thanks for sharing!
MrsJenB says
Yum! I'm so glad you shared this @ Made by You - I missed it when you first posted it!
Red Couch Recipes says
Your soup sounds delicious. I never thought of making soup with corn beef and cabbage...I will have to try it. We just usually do the traditional meal of corn beef and cabbage. Joni
Shelley says
That sounds delicious. Thanks for sharing.