Alea's Corned Beef and Cabbage Soup

Warm up with a hearty bowl of **Alea's Corned Beef and Cabbage Soup**, a comforting classic perfect for chilly days or a festive St. Patrick’s Day celebration. Packed with tender chunks of corned beef brisket, vibrant carrots, celery, and creamy russet potatoes, this soup shines with its flavorful broth infused with garlic, bay leaves, and a touch of black pepper. The addition of fresh cabbage gives it a rustic, homestyle feel, while a garnish of parsley adds a fresh and inviting finish. Ready in just over two hours, this soul-warming dish is a one-pot wonder that’s as easy to make as it is satisfying. Serve it piping hot with crusty bread for a meal that’s nourishing, hearty, and irresistibly delicious. Perfect for meal prep or family dinners, this corned beef and cabbage soup is sure to be a new favorite!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 pound corned beef brisket
• 1 large yellow onion
• 4 medium carrots
• 3 medium celery stalks
• 3 medium russet potatoes
• 0.5 head green cabbage
• 3 garlic cloves
• 1 tablespoon olive oil
• 8 cups beef broth
• 2 cups water
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Rinse the corned beef brisket under cold water to remove excess brine and pat it dry with paper towels.

Step 2

Cut the brisket into 1-inch cubes. Set aside.

Step 3

Peel and dice the onion into small pieces. Peel and slice the carrots into 1/4-inch rounds. Wash and slice the celery stalks. Peel and cube the potatoes into 1-inch pieces. Thinly slice the cabbage into strips. Mince the garlic cloves.

Step 4

Heat the olive oil in a large soup pot or Dutch oven over medium heat.

Step 5

Add the diced onion and minced garlic to the pot, and sauté for 3-4 minutes until the onion is soft and translucent.

Step 6

Add the cubed corned beef brisket to the pot and stir to combine with the sautéed onions and garlic. Cook for 4-5 minutes to lightly brown the beef.

Step 7

Pour in the beef broth and water. Add the bay leaves, salt, and black pepper. Stir well.

Step 8

Bring the mixture to a boil over high heat. Once boiling, lower the heat to a gentle simmer. Cover the pot with a lid and let it simmer for 60 minutes.

Step 9

After 60 minutes, add the sliced carrots, celery, potatoes, and cabbage to the pot. Stir to combine.

Step 10

Continue simmering the soup, covered, for an additional 40-50 minutes or until the vegetables are tender and the beef is fully cooked.

Step 11

Taste the soup and adjust seasoning with more salt and pepper if needed.

Step 12

Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve hot.

Nutrition Facts

Serving size	(4108.9g)

Amount per serving	% Daily Value*
Calories	2064.2

Total Fat 84.3g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat 1.8g
Cholesterol 444.7mg	0%
Sodium 13874.9mg	0%
Total Carbohydrate 179.6g	0%
Dietary Fiber 25.8g	0%
Total Sugars 40.7g
Protein 158.2g	0%

Vitamin D 0IU	0%
Calcium 479.4mg	0%
Iron 20.8mg	0%
Potassium 5666.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 30.0%

Carbs: 34.0%