Corned Beef & Cabbage Monday Soup Recipe

Prepare broth

In a large Dutch oven or heavy-bottomed pot, combine 6 cups beef broth and 2 cups water. Add bay leaves and whole black peppercorns. Bring to a gentle simmer over medium heat.

If using leftover corned beef from a brisket: shred or chop into bite-sized pieces (about 2 cups). Keep refrigerated until ready to add.

Once simmering, reduce heat to low so the broth holds a gentle simmer while you cook the vegetables.

Sweat aromatics

Heat 2 tablespoons butter or oil in a separate large sauté pan over medium heat. Add the diced onion, sliced celery and sliced carrots. Cook, stirring occasionally, 5–7 minutes until the onions are translucent and carrots begin to soften.

Add garlic and thyme

Add the minced garlic and 1 teaspoon dried thyme to the pan. Cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Combine vegetables with broth

Transfer the softened aromatics and their pan juices into the simmering broth. Add the diced potatoes and bring back to a simmer. Cook 8–10 minutes until potatoes are nearly tender.

Add cabbage

Add the thinly sliced cabbage to the pot, stirring to combine. Simmer 6–8 minutes until the cabbage is tender but still has some texture. Taste the vegetables for doneness and adjust time as needed.

Add corned beef and season

Stir in the shredded corned beef and 1 tablespoon Worcestershire sauce. Add 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, then simmer gently 3–5 minutes to heat the meat through and allow flavors to meld. Remove and discard bay leaves and, if desired, fish out whole peppercorns.

Taste the soup and adjust seasoning. If the soup tastes flat because of the briny corned beef, add 1 teaspoon lemon juice or apple cider vinegar to brighten flavors. Add more salt and pepper to taste, keeping in mind corned beef can be salty.

Ladle the soup into bowls and garnish with chopped fresh parsley and green onions. Serve hot with crusty bread or soda bread if desired.