Creamy Corned Beef & Cabbage Soup: A Comforting Bowl of Irish Flavor
Discover the ultimate comfort food with this exquisite recipe for Creamy Corned Beef & Cabbage Soup. This heartwarming dish masterfully brings together all the beloved components of a traditional corned beef and cabbage meal into a single, luxurious soup. Tender pieces of savory corned beef, hearty potatoes, sweet carrots, and crisp cabbage are simmered to perfection in a rich, creamy broth, infused with just the right blend of aromatic spices. It’s an incredibly satisfying meal, perfect for any occasion, and surprisingly quick to prepare, being ready in under an hour.
Embrace the Flavor of Corned Beef and Cabbage in a New Way
Do you adore the classic combination of corned beef and cabbage? You’re not alone! It’s a cherished family favorite for many, a meal so delicious it shouldn’t be reserved solely for St. Patrick’s Day. This iconic Irish dish offers a depth of flavor that can be enjoyed throughout the year, especially when you’re craving something truly comforting.
If you’re seeking to experience those familiar, delightful flavors of a traditional corned beef and cabbage dinner in a soothing, soul-warming soup, then this recipe is an absolute must-try. Our entire family raves about this creamy corned beef soup, and we love how effortlessly it comes together on the stovetop, making it an ideal choice for busy weeknights or relaxed weekend meals.
Beyond the Reuben: Versatile Corned Beef Recipes
While many immediately associate corned beef with the iconic Reuben sandwich (and rightfully so, given its deliciousness!), there’s a whole world of culinary possibilities waiting to be explored with this flavorful cut of meat. What types of recipes can you create with leftover corned beef, or even fresh deli corned beef? For me, soup always comes to mind first. There’s something inherently comforting and adaptable about a good soup. This Creamy Corned Beef & Cabbage Soup was conceived from that very thought, and the result is truly exceptional.
This particular soup embodies everything that defines comfort food: rich corned beef, a velvety cream base, tender potatoes, and an abundance of wholesome vegetables. It’s wonderfully hearty and best enjoyed with a side of marbled rye bread or crusty dinner rolls, perfect for dunking and soaking up every last drop of its delicious broth.
For added convenience, this corned beef soup recipe can easily be adapted for a slow cooker or pressure cooker. Imagine coming home to a warm, ready-to-eat meal after a long day – simply set it and let it simmer to perfection for a few hours without constant attention.
As devoted fans of corned beef, we’ve gathered a collection of fantastic corned beef recipes. If you’re new to cooking corned beef, we offer two excellent methods: our Instant Pot Corned Beef and Cabbage for a speedy meal, or the classic Crockpot Corned Beef and Cabbage for a hands-off approach. You can explore all our corned beef creations here.
Should you be in search of more delightful soup inspiration, consider trying our flavorful Tortellini Soup with Sausage, the uniquely comforting Cream Of Reuben Soup, or the hearty Cabbage Roll Soup. Each offers a distinct and satisfying experience.
Key Ingredients for Your Creamy Corned Beef and Cabbage Soup
Crafting this delicious soup begins with selecting the right components. You’ll find the precise measurements and detailed instructions in the printable recipe card towards the bottom of this article.
- Corned Beef: We recommend using quality deli corned beef, asking for thick slices that you can easily dice or shred at home. This also works exceptionally well with any leftover corned beef you might have from a previous meal, making it a fantastic way to utilize ingredients and prevent waste.
- Butter and Cream: Unsalted butter forms the initial rich base, while heavy cream provides the luxurious, velvety texture that defines this “creamy” soup. For sautéing the onion, a touch of olive oil can be used as an alternative to butter.
- Chicken Stock: This savory liquid forms the foundation of our soup. While chicken broth is our preference, feel free to substitute with beef broth for a deeper, more robust flavor profile, or vegetable stock for a slightly lighter touch.
- Aromatic Spices: A thoughtful blend of celery seeds and caraway seeds introduces a distinctive, traditional flavor that complements the corned beef and cabbage beautifully. Garlic powder adds a foundational warmth, while salt and pepper are essential for seasoning to taste, enhancing all the natural flavors within the soup.
- Onion: A medium yellow onion adds a sweet and pungent depth to the base of the soup. Any variety of onion you have on hand, such as white or sweet onion, will work perfectly.
- Cabbage: Green cabbage is the traditional choice for this recipe, offering a mild, slightly peppery flavor and a satisfying texture when cooked. Ensure it’s chopped into manageable pieces for easy eating.
- Potatoes: We opted for Ruby Gold new potatoes, leaving the skins on for extra nutrients and rustic appeal, quartering them for uniform cooking. However, any variety of potatoes, such as Yukon Golds or russets, can be used; adjust cooking time slightly as needed.
- Carrots: Sliced and peeled carrots contribute natural sweetness and vibrant color. Whether you choose to peel them or not is entirely up to your preference; well-scrubbed carrots can certainly be left unpeeled.
Crafting Your Hearty Creamy Cabbage Soup
Making this comforting corned beef and cabbage soup is a straightforward process that yields incredibly flavorful results. Follow these simple steps for a delicious meal:
Begin by melting the butter in your soup pot or a large Dutch oven over medium-high heat. Add the chopped onion and sauté for approximately 5 minutes until it becomes soft and translucent, releasing its sweet aroma.
Next, incorporate the sliced carrots and quartered potatoes into the pot. Continue to cook for another 5 minutes, allowing the vegetables to begin softening and absorbing the flavors.
Pour in the chicken stock, then add all the specified spices: salt, pepper, celery seed, garlic powder, and caraway seed. Stir everything together thoroughly. Reduce the heat to medium, cover, and let it simmer for about 15 minutes, or until the carrots and potatoes reach your desired level of tenderness.
Now, add the diced or shredded corned beef to the pot. Stir in the chopped cabbage. Continue to cook for another 5 minutes, allowing the cabbage to wilt slightly and the corned beef to warm through.
Finally, stir in the heavy cream and gently heat the soup until it’s warmed through completely, being careful not to bring it to a rolling boil after adding cream. Serve this rich and hearty beef cabbage soup immediately, ideally with slices of sourdough rye bread for dipping.
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Frequently Asked Questions (FAQs) about Corned Beef & Cabbage Soup
- Do you need to rinse corned beef before cooking? Yes, it’s generally recommended to rinse corned beef brisket thoroughly before cooking to remove excess salt from the curing process, which helps prevent the final dish from being overly salty.
- Do you use the liquid that comes with the corned beef? For cooking a whole corned beef brisket, yes, you should typically include the seasoned liquid that comes with it, as it adds flavor and moisture. However, for a soup recipe using pre-cooked or deli corned beef, this liquid isn’t usually necessary as you’ll be building your own broth base.
- What is the history of corned beef and cabbage? While often associated with Ireland, the pairing of corned beef and cabbage as we know it today has a rich history rooted in Irish immigration to America. In 19th-century Ireland, pork and cabbage was the more common dish. When Irish immigrants arrived in cities like New York, they found corned beef, which was a more affordable beef brisket cured similarly to bacon, readily available from Jewish butchers. This economic reality led to the adaptation of their traditional meal, replacing pork with corned beef, thus creating the beloved “corned beef and cabbage” that has become a St. Patrick’s Day staple.
- How fattening is corned beef and cabbage? Corned beef and cabbage, particularly the traditional brisket cut, can be higher in calories and fat compared to leaner protein sources. However, as part of a balanced diet enjoyed occasionally, it can certainly fit. This soup offers a good balance of protein, vegetables, and creamy goodness, providing a hearty and satisfying meal.
- Can you overcook cabbage in soup? Absolutely. Cabbage, especially green cabbage, can become soft, mushy, and lose its vibrant color if cooked for too long. For the best texture and appearance in your soup, add the cabbage towards the end of the cooking process and cook just until it’s tender-crisp and still retains some of its brightness.
- How should I store leftover Creamy Corned Beef & Cabbage Soup? Allow the soup to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Can this soup be frozen? Yes, this soup freezes quite well! Store cooled soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop, adding a splash of broth or cream if needed to restore consistency.
Creative Substitutions and Variations
Experimenting with ingredients can bring exciting new dimensions to this classic soup. Here are a few ideas to inspire your culinary creativity:
Instead of yellow onions, try using leeks for a milder, slightly sweeter onion flavor. Simply slice and wash them thoroughly before sautéing.
Feel free to add other favorite vegetables to enhance the soup’s complexity. Parsnips can add an earthy sweetness, bell peppers (red, yellow, or orange) introduce a lovely color and subtle tang, and chopped celery can be incorporated alongside the onions for a more traditional mirepoix base.
While green cabbage is traditional, Napa cabbage or red cabbage could also work, though we haven’t personally tried them. Red cabbage might lend a slight purple hue to your soup and a slightly different flavor profile, but it could be a fun experiment!
Expert Tips & Tricks for the Best Soup
Elevate your Creamy Corned Beef & Cabbage Soup with these helpful tips:
Control Sodium: Opt for a low-sodium chicken or beef broth. This allows you to precisely control the salt content in your soup, seasoning it perfectly to your taste without it becoming overly salty from the broth or corned beef.
Boost Heartiness: For an even more substantial and filling meal, consider adding grains or legumes. A handful of barley or rice can be simmered with the vegetables, or a can of drained and rinsed white beans (like cannellini or navy beans) can be stirred in towards the end of cooking for added protein and fiber.
Deepen Flavor: Enhance the soup’s aromatic depth by adding a few bay leaves during the simmering process with the stock and spices. Remember to remove them before serving.
Garnish for Freshness: A sprinkle of fresh chopped parsley or chives just before serving can add a pop of color and a fresh, herbaceous note that brightens the rich flavors of the soup.
Optimal Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. It makes for an excellent lunch the next day! For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw thoroughly before reheating gently on the stovetop or in the microwave.
Adjust Spices: If you love a bolder flavor, consider a pinch of smoked paprika for a smoky depth or a dash of Dijon mustard when adding the cream for a subtle tang that complements the corned beef.
More Delicious Corned Beef Inspired Recipes:
- Reuben Burger (pictured above): A fantastic fusion of a classic burger and a savory Reuben sandwich.
- Cream of Reuben Soup: All the iconic flavors of the Reuben in a wonderfully creamy soup form.
- Corned Beef Hash & Eggs: The perfect hearty breakfast or brunch, especially with leftover corned beef.
- Corned Beef & Cabbage Dinner in the crock pot: A classic, effortless way to prepare a full corned beef and cabbage meal.
- Traditional Reuben Sandwich: The timeless classic that highlights corned beef’s incredible flavor.
- Corned Beef & Swiss Puff Pastry Sliders: A fun, easy-to-make appetizer or light meal with a delicious twist.
We’d love to hear how you enjoy corned beef! Please leave a comment below and share your favorite St. Patrick’s Day traditions, food-related or otherwise. And of course, we eagerly await your thoughts on this delightful Creamy Corned Beef & Cabbage Soup!
Ready to dive into this incredible recipe? Let’s get cooking!
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Print Recipe
Creamy Corned Beef & Cabbage Soup
Equipment
- 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
- Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
- 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
- In your soup pot, add butter and onion over medium-high heat. Sauté for 5 minutes.
- Add carrots and potatoes; cook for 5 minutes.
- Add chicken stock and spices, then reduce heat to medium. Cook for 15 minutes, or until vegetables are desired tenderness.
- Add corned beef. Stir in cabbage. Cook for 5 minutes.
- Add cream and heat through gently. Serve with rye bread.
Nutrition
Calories: 346kcal |
Carbohydrates: 18g |
Protein: 11g |
Fat: 26g |
Saturated Fat: 14g |
Polyunsaturated Fat: 10g |
Trans Fat: 1g |
Cholesterol: 93mg |
Sodium: 844mg |
Fiber: 3g |
Sugar: 6g
This recipe was originally shared on February 23, 2019. It has been updated to improve user experience and reshared on March 9, 2023.
