Creamy Corned Beef & Cabbage Soup: The Ultimate Comforting Recipe
Discover the heartwarming delight of our Creamy Corned Beef & Cabbage Soup, a magnificent dish that encapsulates all the beloved flavors of a traditional corned beef and cabbage dinner in a single, cozy bowl. This recipe skillfully combines tender corned beef, hearty potatoes, sweet carrots, and crisp cabbage, all harmoniously blended with aromatic spices in a rich, creamy broth. It’s the epitome of comfort food, designed to be both deeply satisfying and surprisingly quick to prepare, often ready in under an hour.
Do you adore the classic combination of corned beef and cabbage? We certainly do! It’s a cherished family favorite that transcends seasonal boundaries, proving its worth far beyond just St. Patrick’s Day celebrations. While often associated with Irish traditions, this hearty and flavorful meal is a fantastic choice for any time of the year when you crave something truly comforting and nourishing.
For those moments when you yearn for the distinctive taste of a traditional corned beef and cabbage dinner but prefer the warmth and ease of a soup, this recipe is an absolute revelation. Our entire family has fallen in love with this incredible soup, and we particularly appreciate how effortlessly it comes together right on the stovetop. It’s a perfect solution for a busy weeknight or a cozy weekend meal, offering maximum flavor with minimal fuss.
Unleashing the Versatility of Corned Beef in Comforting Soups
Beyond the classic Reuben sandwich – and you know how much we love to “Reubenize” just about anything! – many wonder what other delightful creations can be made with corned beef, especially those precious leftovers. Naturally, soup is always at the forefront of my culinary thoughts. This Creamy Corned Beef & Cabbage Soup was born from that very inspiration, and the results were nothing short of spectacular. It offers a fresh, innovative way to enjoy this beloved ingredient, transforming a traditional meal into an even more accessible and comforting experience.
This soup embodies everything I consider a true comfort food. The succulent corned beef, combined with rich cream, tender potatoes, and a vibrant medley of hearty vegetables like carrots and cabbage, creates a symphony of flavors and textures. Each spoonful delivers a satisfying warmth, making it ideal for chilly evenings or any time you need a culinary hug. For the ultimate experience, serve this creamy masterpiece with some freshly sliced marbled rye bread or warm dinner rolls, perfect for dunking and soaking up every last drop of that incredible broth.
One of the best aspects of this corned beef soup recipe is its adaptability. While it comes together beautifully on the stovetop, you can effortlessly transition its preparation to a slow cooker or pressure cooker. This “set it and forget it” approach allows you to enjoy a delicious, homemade meal with minimal active cooking time, freeing you up to tackle other tasks or simply relax while your dinner simmers to perfection.
As an ardent admirer of corned beef, I’ve curated a vast collection of corned beef recipes. If you’re new to cooking corned beef, or simply looking for reliable methods, I offer two fantastic options: my Instant Pot Corned Beef and Cabbage for speed and efficiency, or my classic Crockpot Corned Beef and Cabbage for a slow-simmered perfection. You can explore all my diverse corned beef culinary creations here.
However, if your appetite is primarily for more comforting soup inspiration, you absolutely must try this delectable Tortellini Soup with Sausage and Spinach, the uniquely flavorful Cream Of Reuben Soup, or the wonderfully hearty Cabbage Roll Soup. Each offers its own special blend of warmth and satisfying taste, perfect for any season.
Essential Ingredients for This Delicious Corned Beef and Cabbage Soup
For precise measurements and detailed instructions, please refer to the comprehensive printable recipe card located at the very end of this post.
- Corned Beef: The star of our soup! We recommend using thick-sliced deli corned beef, which you can easily cube for convenience. It also works brilliantly with any leftover cooked corned beef you might have on hand, making this soup a fantastic way to enjoy a second meal from your initial preparation. Whether it’s brisket or another cut, diced or shredded, its savory flavor is key.
- Butter and Heavy Cream: These two ingredients are crucial for achieving the luxurious creaminess and rich depth of flavor that defines this soup. Unsalted butter provides a foundational richness for sautéing, while heavy cream transforms the broth into a velvety smooth delight. For a lighter touch or if you prefer, a good quality olive oil can be used to sauté the onion.
- Chicken Stock: The liquid base for our soup, chicken stock offers a light yet flavorful foundation. If chicken stock isn’t available, beef broth will enhance the savory beef notes, or a vegetable stock can be used for a slightly milder flavor profile. Opt for a low-sodium version to better control the overall saltiness of your dish.
- Spices: A thoughtful blend of celery and caraway seeds, garlic powder, salt, and pepper elevates the taste. Celery seeds add a subtle earthiness, while caraway seeds contribute that distinctive, slightly anise-like flavor often found in traditional corned beef dishes. Garlic powder provides an aromatic warmth that complements the other ingredients beautifully.
- Onion: A foundational aromatic that adds sweetness and depth. I typically use a yellow onion for its balanced flavor, but any type of onion you have on hand – white, red, or even sweet Vidalia – will work perfectly to build the initial flavor base of the soup.
- Cabbage: Green cabbage is the traditional choice for its crisp texture and mild, slightly peppery flavor when cooked. It softens beautifully in the soup while retaining a pleasant bite, contributing essential bulk and nutrients.
- Potatoes: Adding heartiness and a creamy texture as they cook. I opted for Ruby Gold new potatoes, quartered and with their skins left on to retain extra nutrients and a rustic appeal. However, any waxy potato variety, such as red potatoes or Yukon Golds, will hold their shape well in the soup.
- Carrots: These vibrant root vegetables provide a touch of natural sweetness, a lovely pop of color, and additional nutrients. I prefer to slice and peel my carrots, but leaving the skins on, particularly if organic and well-scrubbed, is also a viable option. Their subtle sweetness perfectly balances the savory notes of the corned beef.
Crafting This Delicious Cabbage Soup: Step-by-Step Instructions
Begin by placing your soup pot or a large Dutch oven over medium-high heat. Add the butter, allowing it to melt, then introduce the chopped onion. Sauté the onion for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant, forming a sweet base for your soup.
Next, add the sliced carrots and quartered potatoes to the pot. Continue to cook for another 5 minutes, stirring occasionally. This step allows the vegetables to begin softening and meld their flavors with the sautéed onion.
Pour in the chicken stock and add the salt, pepper, celery seed, garlic powder, and caraway seed. Stir everything together to combine, then reduce the heat to medium. Allow the soup to simmer gently for about 15 minutes, or until the carrots and potatoes reach your desired tenderness. They should be fork-tender but not mushy.
Now, it’s time to add the star ingredient: the corned beef. Stir it into the simmering soup, followed by the chopped cabbage. Cook for another 5 minutes, just long enough for the cabbage to wilt slightly and integrate its flavor without becoming overly soft or soggy. You want it to retain a pleasant texture.
Finally, stir in the heavy cream. Gently heat the soup through for a few minutes, ensuring it warms evenly without coming to a rolling boil. Taste and adjust seasonings if necessary. Serve this comforting beef cabbage soup immediately with slices of crusty rye bread for dipping, and prepare to savor every delicious spoonful!
Loved This Recipe? Pin It for Later!
If this recipe for creamy corned beef and cabbage soup has captured your heart and tantalized your taste buds, don’t let it disappear into the digital abyss! Be sure to save it to your favorite Pinterest recipe board before you navigate away. It’s the perfect way to keep this comforting classic handy for whenever a craving strikes, or when you need a reliable, crowd-pleasing meal idea!
Frequently Asked Questions (FAQs) About Corned Beef & Cabbage Soup
- Do you need to rinse corned beef before cooking? Yes, it is highly recommended that you rinse corned beef thoroughly before cooking it. Corned beef is cured in a brine, which means it can be quite salty. Rinsing helps to remove excess salt from the surface, preventing your finished dish from becoming overly seasoned and allowing the other flavors to shine through.
- Do you use the liquid that comes with the corned beef? The liquid that often comes with packaged corned beef (usually a spice packet) should indeed be included. This liquid and spice blend is part of the curing process and contains valuable flavor components that contribute to the authentic taste of corned beef. While you rinse the beef itself, the spice packet and any accompanying liquid within the package are typically intended to be added during cooking for maximum flavor.
- What is the history of corned beef and cabbage? The popular pairing of corned beef and cabbage has a fascinating history, particularly rooted in the Irish immigrant experience in America. Traditionally in Ireland, cabbage was most often paired with pork, which was more readily available and affordable. However, when Irish immigrants arrived in New York in the 19th century, they found beef to be a more accessible and economical meat than pork, often due to their proximity to Jewish butchers who prepared kosher beef brisket. They adapted their traditional meal, substituting corned beef (beef brisket cured in salt brine, similar to the curing methods for their familiar bacon) for pork, creating the iconic dish we know and love today.
- How fattening is corned beef and cabbage? While undeniably delicious, corned beef and cabbage, especially in a creamy soup format, isn’t typically the lowest-calorie meal option. Corned beef itself can be high in sodium and fat, and the addition of butter and heavy cream in this soup contributes significantly to the calorie and fat content. However, like many rich, comforting foods, it’s perfectly fine to enjoy in moderation as part of a balanced diet. You can also make slight adjustments, such as using a low-fat cream substitute or reducing the amount of butter, to lighten it up.
- Can you overcook cabbage in soup? Absolutely, you can overcook cabbage in soup, and it’s something to actively avoid! When cabbage is overcooked, it loses its vibrant green color, becomes limp, mushy, and can develop an unpleasant sulfurous odor and taste. For the best results, you want the cabbage to remain bright green and slightly crisp, retaining some of its natural texture and sweetness. Adding it towards the end of the cooking process, as recommended in this recipe, helps achieve that perfect tender-crisp texture.
Creative Substitutions for Your Corned Beef & Cabbage Soup
Feel free to personalize this recipe with a few thoughtful substitutions! Instead of yellow onions, try using leeks for a milder, slightly sweeter onion flavor that beautifully complements the other ingredients. You can also enhance the vegetable medley by adding your favorite root vegetables or greens, such as sweet parsnips for extra sweetness, colorful bell peppers for a touch of vibrancy, or chopped celery for added crunch and aromatic depth.
While green cabbage is traditional, experimenting with other varieties can yield interesting results. Using Napa cabbage would offer a softer texture, while red cabbage could lend a beautiful, albeit slightly purplish, hue to your soup. Although I haven’t personally tested these variations, they should work well, simply note that cooking times and final textures might vary slightly.
Expert Tips & Tricks for Perfect Corned Beef & Cabbage Soup
To ensure your soup is perfectly seasoned and caters to your taste, always opt for a low-sodium broth. This gives you complete control over the salt content, allowing you to add salt gradually to your preference rather than starting with an overly salty base.
For an even heartier and more substantial meal, consider adding grains or legumes. Stir in about a half-cup of pearl barley or rice along with the chicken stock; they will cook down and thicken the soup beautifully. Alternatively, transform it into a robust bean soup by adding a can of drained and rinsed white beans, such as cannellini or navy beans, during the last 10-15 minutes of cooking.
Enhance the aromatic depth of your soup by adding a couple of bay leaves during the simmering process. Remember to remove them before serving. Bay leaves impart a subtle, almost woodsy flavor that complements the savory notes of the corned beef and vegetables.
Storing leftover soup is simple. Transfer any remaining portions to an airtight container and refrigerate for up to 4 days. For longer storage, this soup freezes wonderfully for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop or in the microwave, adding a splash of broth or cream if it has thickened too much.
Explore More Delicious Corned Beef Recipes:
If you’ve fallen in love with corned beef, here are some other incredible recipes to expand your culinary repertoire:
- Reuben Burger (pictured above, a delightful fusion!)
- Cream of Reuben Soup (another creamy, flavorful soup option)
- Corned Beef Hash & Eggs (perfect for a hearty breakfast or brunch)
- Corned Beef & Cabbage Dinner in the Crock Pot (an easy, classic main course)
- Traditional Reuben Sandwich (the quintessential corned beef experience)
- Corned Beef & Swiss Puff Pastry Sliders (a fun and savory appetizer)
We are always eager to hear about your favorite ways to enjoy corned beef! Please take a moment to leave a comment below and share your cherished St. Patrick’s Day traditions, your go-to corned beef dishes, or any other culinary thoughts. And, of course, we would absolutely love to hear what you think of this delightful Creamy Corned Beef & Cabbage Soup! Your feedback means the world to us.
Now, without further ado, let’s get right to that incredibly comforting recipe! Enjoy!
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Print Recipe
Creamy Corned Beef & Cabbage Soup
Equipment
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12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
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Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
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AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue
Ingredients
- 1 pound corned beef diced or shredded (can use deli style or leftover)
- 6 cups green cabbage chopped
- 1 medium sized yellow onion chopped
- 2 cups carrots sliced
- 1.5 pounds of Ruby Gold new potatoes skins left on, quartered
- 4 Tablespoons butter
- 2 32 ounce cartons chicken stock
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon celery seed
- 1 teaspoon garlic powder
- 1/2 teaspoon caraway seed
- 1 pint heavy cream
Instructions
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In your soup pot, add butter and onion over medium high heat. Sauté for 5 minutes.
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Add carrots and potatoes cook 5 minutes.
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Add chicken stock, spices and reduce heat to medium. Cook 15 minutes, or until veggies are desired tenderness.
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Add corned beef. Stir in cabbage. Cook for 5 minutes.
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Add cream, heat through. Serve with rye bread.
Nutrition
This recipe was originally shared on February 23, 2019. It has been updated to improve user experience and reshared on March 9, 2023.
