Corned Beef and Cabbage Soup

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Corned Beef and Cabbage Soup made with cabbage, potatoes, bell peppers and aromatics simmered on the stove with corned beef create this wonderful one pot meal – a fun twist on a Classic Irish dish!

 Corned Beef and Cabbage Soup made with cabbage, potatoes, bell peppers and aromatics simmered on the stove with corned beef create this wonderful one pot meal – a fun twist on a Classic Irish dish!Corned Beef and Cabbage Soup

A perfect festive Irish dish for the upcoming St Patrick’s Day holiday. I also have a classic recipe for Corned Beef and Cabbage (also Slow Cooker and Instant Pot versions). Another festive dinner idea you may enjoy is my lightened up Shepherd’s Pie.

This is such a delicious way to enjoy corned beef incorporating lots of vegetables in a warm bowl of soup. This has become our family “go to” recipe in celebrating St. Patricks Day! I’ve updated the recipe to include slow cooker and Instant Pot directions.

A few notes: I purchased a 2 1/2 lb piece or corned beef brisket. After I trimmed all the fat off it was 2 lbs. I boiled all the beef in the soup which shrunk to 18 oz, but only used half (9 oz cooked) of the corned beef in the soup and used the other half in another recipe.

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

How To Make Corned Beef and Cabbage Soup

More Irish Food Inspired by St Patricks Day You Might Enjoy:

Corned Beef and Cabbage Soup made with cabbage, potatoes, bell peppers and aromatics simmered on the stove with corned beef create this wonderful one pot meal – a fun twist on a Classic Irish dish!
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Corned Beef and Cabbage Soup

281 Cals 14 Protein 31.5 Carbs 12 Fats
Prep Time: 10 mins
Cook Time: 1 hr 35 mins
Total Time: 1 hr 45 mins
Yield: 5 servings
COURSE: Dinner, Soup
CUISINE: American
Corned Beef and Cabbage Soup made with cabbage, potatoes, bell peppers and aromatics simmered on the stove with corned beef create this wonderful one pot meal – a fun twist on a Classic Irish dish!

Ingredients

  • 2 tsp olive oil
  • 2 leeks, chopped (whites and light green only)
  • 2 cloves garlic
  • 3 medium carrots, chopped
  • 1 yellow pepper, chopped
  • 1 lb lean corned beef brisket, yields 9 oz cooked
  • 6 cups of water
  • 2 bay leaves
  • 1/4 cup chopped parsley, plus more for garnish
  • 1 large potato, peeled and cubed
  • 1 small head cabbage, cored and chopped
  • fresh pepper to taste

Instructions

Stove Method:

  • In a large pot or Dutch oven, heat oil over medium low heat.
  • Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
  • Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil.
  • Simmer covered on low heat for 3 hours, until the meat becomes tender.
  • Remove the corned beef, set it on a cutting board and shred with a fork.
  • Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed.
  • Cook until the potatoes and cabbage are tender, about 45 more minutes.

Slow Cooker Method:

  • In a skillet heat oil over medium low heat, add leeks and sauté until soft, about 4-5 minutes; add garlic and cook 2 minutes. Transfer to the slow cooker with the carrots, yellow pepper, corned beef, potatoes, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water.
  • Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Remove the corned beef, set it on a cutting board and shred with a fork, return to the pot, arrange cabbage over corned beef, cover, and continue cooking on high until cabbage is tender, 45 minutes (or 1 1/2 hours on low).

Instant Pot Method:

  • Press saute and add the oil, leeks, garlic, carrot and yellow peppers, saute until soft, 4 to 5 minutes stirring.
  • Add the corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water. Cover and cook high pressure 90 minutes, until the meat is tender. Quick or natural release.
  • Remove the corned beef, set it on a cutting board and shred with a fork. Return to the pot, add the potatoes and cabbage and cook high pressure 8 minutes, until tender. Quick release and serve.

Nutrition

Serving: 13/4 cup, Calories: 281kcal, Carbohydrates: 31.5g, Protein: 14g, Fat: 12g, Saturated Fat: 3.5g, Cholesterol: 50mg, Sodium: 782mg, Fiber: 7g, Sugar: 3.5g
WW Points Plus: 7
Keywords: Corn Beef and Cabbage Soup, Corned Beef and Cabbage Soup, Instant Pot Corned Beef and Cabbage Soup, Slow Cooker Corned Beef and Cabbage Soup

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181 comments

  1. This has become my go-to for St. Patricks Days 🙂

    I made two small tweaks: I use broth instead of water and add 2-3T of mustard seed for a little extra tang. I also use a bit more meat

    This year I did the first half of the receipe in the InstaPot for 90 min and then moved to the stovetop for the potatoes and cabbage (ran out of room in the Insta) – it sped up the cooking time and the meat was really tender.

    This is in the permanent rotation

  2. I’ve been making this soup for a few years and its hands down my favorite. The most important thing to note is the corned beef. This recipe turns out WAY better if you buy corned beef thats already marinating in the seasoning. If you use corned beef where the seasoning comes in a separate packet the flavor is just not there and you have to substitute broth for water. I keep the fat on while it cooks in the intant pot, but separate it out at the point of shredding. I dont use garlic, peppers or parsely. I also fine that half a head of cabbage is more than enough, Hope this helps! Paired with Trader Joe’s Rosemary bread. Omg so good.

  3. I still have an 1 hour before removing and shredding my corned beef, but there is not much flavor, what am I missing???

  4. I made this is the crockpot and added a pint of Guinness and then enough water to reach the top of the corned beef. Yummy and rich!

  5. I made this recipe and love the flavor of this soup. I even gave the recipe to my daughters so that they can enjoy making this soup.

  6. Thank you, thank you. I was looking for recipe to use the left over corned beef and half cabbage.
    On the range in stock pot with chicken bone broth.
    Perfect for the rainy covid 19 homebound day.

    • I was looking to make soup or hash w leftovers. Found this and soup was it. I used vegetable stock and a can of French onion soup instead of water. Delish. I don’t know if we can wait till next St Pats to have it again!

  7. Can you update the cook times to reflect the three different cooking methods? Stove top is NOT 1.5 hours, and that is the method of cooking you list first. 

  8. If I am using my leftover corned beef, how would I adjust the cooking time in the instant pot?
    This looks delicious 🙂

  9. First time cooking this dish. I wanted to emulate what my friend made last year and this fit the bill. Took about 3 hours to make from start to finish in my pressure cooker. Tantilizing smells, like buttery beef, I could almost taste it while cooking. I liked using my electric pressure-cooker rather than my propane stovetop.

    —– With 1.5 lbs of baby red potatoes, 1/2 a medium cabbage, and ~2lb of meat, it hit the MAX line by the end of it on my 5qt Instant Pot, but it worked out fine. I would not use less meat. Other than these tweaks, I followed recipe closely, except omitted yellow pepper. Oh, and we did not trim the fat. It all melted in my mouth. The potatoes and meat were cooked perfectly to my liking.

    —– However, the cabbage was far too soft for me. I wonder how this could be easily remedied? Also, was a bit too salty. Would rinsing the meat before cooking next time help? I’ve seen that instructed in recipes but have never tried it. Thanks for posting!

    • I discovered by reading recipes that you can de-salt your broth by gently simmering the corned beef 30 minutes, draining the water and starting again with fresh water. I’ve done this twice now and it works perfectly! You can then use your broth for soup, gravy, anything you want without it being too salty. Still nice and beefy!

  10. If I start the soup on the stove but want to finish it in the instant pot how long do I cook it for?

    • I’d actually do the opposite. Cook the corned beef in your instant pot then finish the soup with the veggies stovetop to control the cook level you prefer

      • How long did you cook in the insta and how much liquid did you use? And was it water or broth? Thank you

  11. Love love love this! I’m heading to a Nascar race in Fontana, California and it’s St. Patrick’s Day so what better time to make! I used chicken bone broth in place of water. It’s first time cooking with leeks. I will definitely make it again. It’s DELICIOUS!

  12. The instructions and video call for a SEASONING PACKET, but I don’t see it in the list of ingredients. What kind of seasoning packet should I look for? Thank you so much!

  13. Ohhhh this recipe. I’m instantly back in my Nanny’s kitchen in Newfoundland having salt beef and cabbage. It’s like Jiggs Dinner in a bowl. DELICIOUS. Just made it tonight for hubby for Valentine’s Day.

    • Would you just use salt beef then? I am in Alberta and not sure exactly what corned beef is! (hubby is newfie though lol)

      • Corned beef is (many times) not readily available and is more often found around St Paddy’s day. But if you don’t know what it is, can you ask your meat market or search online? Its not an obscure cut of meat in Canada. Its pickled and brined brisket

  14. I love Corned Beef and Cabbage dinner, so I’m really looking forward to trying this soup . If I decide to substitute the liquid with a broth. Would I you suggest a I try a beef broth or chicken broth.?

  15. I make this with the whole corned beef section as comes in the package, usually 2 – 2.5 pounds, but only shred half of it for the soup and then I use the rest in another recipe that calls for corned beef, such as a Reuben salad. When my bell-pepper-hating daughter lived at home, I would sub a yellow onion for pepper but now that she’s grown, I use the bell pepper. This is very tasty, both ways. I’ve always done it on the stovetop, but may try the slow cooker next time.