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I get so excited when March rolls around because on St. Patrick’s Day every year my family celebrates with Corned Beef and Cabbage, possibly my favorite meal. I do get the chance to make it more than just once per year but the magic of waiting to eat it only on March 17th is kinda fun!
You can find my recipe for Corned Beef and Cabbage HERE. Make extra so that you can use your leftovers for this soup!
In case you might want to make this soup from scratch, start by boiling your corned beef in a pot of water that covers it by an extra inch or so. Make sure to add the spice packet that comes with your corned beef to the water-it adds a ton of flavor! Simmer on low for 2.5-3 hours, then remove your corned beef to let it cool. Once the meat is cool, shred it or dice it up into bite sized pieces. Strain the broth left over from your corned beef and put it back into the pot (if you use leftovers, just be sure to save the broth if possible. If not, just double the amount of added broth)Add a box of either chicken or beef broth to the corned beef broth. I have tried both and my family much prefers the heartier flavor of the beef broth but chicken broth is delicious in it as wellTo your broth mix, add corned beef, carrots and potatoes and bring it to a boil. Reduce the heat and let it simmer for 20 minutes. Add the cabbage and simmer for another 5 minutes. Serve it up and season with salt and pepper if needed.This is so simple to make and out of this world delicious. It’s perfect for St. Patrick’s Day dinner or on any cold winter evening!We hope your family enjoys it as much as ours did!
CORNED BEEF + CABBAGE SOUP
2-3lb Corned Beef Roast
1 32oz box of Beef or Chicken Stock (2 if you don’t use leftover corned beef broth)
3 Big Carrots, peeled and cut into big chunks
10 small red or yellow potatoes, cut into quarters
1/2 head of cabbage, cut into chunks
Cook corned beef according to THIS recipe and strain and reserve broth. Shred or dice the corned beef once cool.
Add 1 box of beef or chicken stock to your corned beef broth (if you didn’t reserve broth from cooking your corned beef, simply double the boxed stock).
Add your carrots and potatoes to the pot and bring to a boil. Reduce heat and let simmer for 20 minutes.
Add the cabbage and let simmer for an additional 5 minutes, then serve!