There’s two words I would use to describe corn beef and cabbage soup– comforting and simple. This is a fairly light meal that is pretty quick to throw together and is often served with crackers. Dinner rolls and Italian bread work really well with this dish, and you can fill out the soup with enough veggies that you won’t feel the need to add a bunch of other side dishes to the meal.
It can feel complete with just the bread and the soup, and I’ll show you a recipe for corn beef and cabbage soup that is filling and not difficult to make.
It’s best if you have high-quality, flavourful corned beef. That’s really your key ingredient here. Ensure that all of the vegetables are fresh, particularly this cabbage, so that it has the right texture when I cook with it.
There’s not a lot of seasoning in this, since the corn beef already adds a salty flavour to the dish. So, there’s really only a few ingredients you need for a soup that tastes just as satisfying as any that has twice the number of ingredients.
How Long Does It Take to Make Corn Beef and Cabbage Soup?
The prep time on this soup can take around 10 or 15 minutes to get everything started. From there, it takes another 30 minutes to cook at a simmer. So, it’s not a very time-consuming dish, and you don’t need to keep a close eye on it, though you may want to stir it occasionally. You can have that cooking while you’re working on other things, if you like.
If you use a slow cooker, it can take much longer. The
Canned Corned Beef and Cabbage Soup
Canned Corned Beef and Cabbage Soup
- 2 cups of corn beef, fully cooked
- 8 cups of beef broth
- 2 bay leaves
- 2 cups of potatoes, chopped
- ½ tsp of black pepper
- ½ tsp of salt
- 1 cup of diced onion
- 2 cups of carrots, chopped
- 1 tbsp of butter
- 1 cup of celery, diced
- ¼ cup of ground parsley
- 3 cups of green cabbage, chopped
- 1 tbsp of olive oil
- Add butter and oil to a large soup pot and place on high heat.
- After the butter melts, add in the celery, onion, and carrots and cook. Cook on medium-high heat for about 7 minutes, until the vegetables are tender. You can poke them with a fork to see if the fork slides in easily.
- Add in your salt, pepper, garlic, and parsley and cook for an additional 2 minutes.
- Add in corn beef, beef broth, potatoes, bay leaves, and cabbage. Increase the heat to high and bring the pot to a boil.
- After your soup starts to boil, reduce the heat to medium low and cover the pot. Allow to simmer for 30 minutes, giving the carrots and potatoes time to tenderize.
- Then, take the lid off the pot and remove the bay leaves. Your cabbage and corn beef soup is ready to eat.
How to Make Corn Beef and Cabbage Soup
Then add in the cabbage pieces and continue cooking for an additional 2 hours. Essentially, the cabbage needs to cook for two hours before you serve the soup.
This crock pot corned beef and cabbage soup recipe is fairly simple to make, you can change up the seasoning how you like. How do you know if your
How to Make Instant Pot Corned Beef and Cabbage Soup
You use a similar method for the instant pot version of this dish. The big difference is that it’s ready in about 30 minutes, which is almost the same as if you were to cook it in a pot on the stove. It takes about 10 minutes less, because it cooks in 20 minutes, and you need the 10 minutes to prep your dish.
The difference in how you make the corn beef and cabbage soup instant pot compared to other methods is that you’ll be adding different things at different times. You definitely want to chop up everything and have it ready to go when you start.
Then, you start with cabbage and butter in the pot. Stir it around until the cabbage starts to soften and then add in your seasonings. Then, add in corned beef, carrots, potatoes, and your stock. You stir all this and then cook for about 15 minutes on high and your food is done.
This is a great leftover corned beef and cabbage soup recipe, as you can use corn beef leftover from another meal in this dish.
How to Make Creamed Corn Beef and Cabbage Soup
There are lots of different ingredients you can make this with, including creamed corn or cream corned beef. A creamy corn beef and cabbage soup is just as quick and simple as the other methods I’ve covered already.
I think this is probably a better way to use your leftover corn beef in a meal, as it changes up the texture and taste the beef a little bit.
I showed you corn beef and cabbage soup recipes easy enough for anyone to make and a few methods for making it depending on whether you have a crockpot, in instant pot, or you just want to use a big soup pot on the stove.
I wouldn’t say that corn beef and cabbage soup instant pot is any easier than the other methods. I prefer the corned beef and cabbage soup crockpot method myself. I like how easy it is to just add a few ingredients over the course of some hours and not have to watch the pot closely at all.
Some people will make a Saint Patty’s Day version of this as well. For instance, the corned beef and cabbage soup Rachael Ray makes uses beer and recommends pumpernickel bread as a side. You can also change up the recipe I’ve given you above by using chicken broth instead of beef broth.
There are lots of ways to play around with this recipe to suit your tastes, and you can add your own vegetables and seasonings to make it the way you want. I think the base soup recipe, though, is simple and quick enough that most people can make this without much trouble.