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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4.58 from 21 votes
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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. Has anyone tried freezing leftovers and does it turn out well?

  2. If I have left over corn beef from St. Patrick’s Day can I use it to make this soup, if so what would I use in place of the “corn beef broth” chicken broth?

  3. This was a good base to start with, the broth is bland so since I have my family recipes for the traditional meal I added Dijon mustard, dill and molasses that brought the soup up to feeling like the real deal of the original dinner in 1 pot

  4. Made this for a party of 12 for St Patty’s Day and it was a hit. I doubled the recipe and used 3 lbs. of brisket. In place of water I used organic vegetable broth. Delicious soup and not salty.

  5. Just made this and my husband has had seconds. It was gorgeous. Got silverside as it is difficult to get brisket over here . Will defo be making it again

  6. Total yum!  Plus, this solves the problem of me making Corned Beef and Cabbage for my hubby. He’s Irish and doesn’t really care for traditional CB&C; I’m Czech and love it!  He does, however, love soup and said this tasted great nothing like the typical CB&C.  
    Thank you Gina! I’m new to your site but becoming a huge fan.

  7. I put the oil, corned beef, and potato in as the only points and it came out to 6 fs for 1 3/4 cup and five sp if I made six servings.  What am I doing differently?

    • I came out with the same amount. I’m not sure what is making the points written in the recipe higher? Gina?

      • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

        The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  8. I made this last night for dinner and it was absolutely delicious. I used the stove top version. I didn’t have time to make it in the crock pot. I substituted a yellow onion for the leeks because that was what I had in my fridge, turned out great! This was a very easy recipe and I will be buying extra corned beef so that I can have it on hand to make this recipe throughout the year. Can’t wait to try it with the leeks and use the crockpot.

  9. My first time using a leek. Very interested in tasting it in 8 hours?

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  11. Very good! My husband loved it. I made percrecipe but added a can of diced tomatoes to add a little extra flavor to the broth.

  12. Made this tonight. I added a can of diced tomatoes as I felt the broth was too bland for my husband’s taste. He loved it!

  13. Making this right now. Can’t wait to try it!

  14. Came out really well. I used what I had on hand so the recipe had to be changed a bit: green online instead of leeks. (I LOVE leeks and cant wait to make it again using them). I left out the pepper, as my husband doesn’t like it and added an extra potato instead. Really great way to help stretch out a corned beef roast.

  15. The soup turned out SUPER greasy. Not sure if it is salvageable 🙁

    • I actually altered it unintentionally and I think it helped me…I cooked my corned beef ahead so I could make it easily on a work night and put the liquid in the refrigerator so I was easily able to take the fat off of it. I also shredded the corned beef by hand so I took all of the fat off of it. 

    • I was afraid that might happen……

      I cooked the brisket the night before in a crockpot then hand shredded it and removing all visible fat. Also, before adding to soup stock I reheated the brisket in the microwave and squeezed the last of the fat out using paper towels…….soup turned out PERFECT……not greasy at all!!

  16. This was so easy and delicious and everyone in my family loved it. I used a 3 lb. beef and trimmed the fat, like you suggested, but almost forgot to do that step. I made it earlier in the day and waited until an hour before dinner to add potatoes and cabbage. Thanks for all the amazing recipes. I haven’t made a bad one yet and I’ve been making your recipes like crazy in the past few months.

  17. So good! Had to cook my beef a bit longer due to its cut. Also this was my first time buying leeks- they look quite intimidating at the store but they tasted so good- defitnely worth it!

  18. This was very good. The only thing I would recommend for next time is put the seasonings in a cheese cloth. Biting into a peppercorn is gross!

  19. This recipe is amazing! I have made it every year on st. patricks day after finding it. I have an instapot so I’m going to try out that version this year! Thanks 😀

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