Homemade Corned Beef and Cabbage Soup

Homemade Corned Beef and Cabbage Soup

This comforting homemade corned beef and cabbage soup is a beloved family favorite. It’s simple, hearty, and perfect for a cozy meal. Here’s how to make it:

Ingredients

• 1 pound corned beef, diced
• 1 small head of cabbage, chopped
• 2 carrots, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 6 cups beef broth
• 2 bay leaves
• 1 teaspoon caraway seeds (optional)
• Salt and pepper, to taste

Instructions

Step 1: Brown the Corned Beef

1. Heat Oil: In a large pot, heat a tablespoon of oil over medium heat.
2. Cook Corned Beef: Add the diced corned beef and cook until it is browned on all sides. Remove the corned beef from the pot and set it aside.

Step 2: Sauté the Vegetables

1. Add Onions and Carrots: In the same pot, add the diced onions and carrots. Cook for about 5 minutes, or until the onions are translucent.
2. Add Garlic: Add the minced garlic and cook for an additional minute.

Step 3: Add Tomato Paste and Cabbage

1. Stir in Tomato Paste: Add the tomato paste and stir to coat the vegetables.
2. Add Cabbage and Corned Beef: Add the chopped cabbage, cooked corned beef, beef broth, bay leaves, and caraway seeds (if using). Stir to combine.

Step 4: Simmer the Soup

1. Bring to Boil: Bring the soup to a boil, then reduce the heat to a simmer.
2. Cook Until Tender: Cover the pot and let the soup simmer for about 1 hour, or until the vegetables are tender and the flavors have melded together.

Step 5: Season and Serve

1. Season: Season the soup with salt and pepper to taste.
2. Serve Hot: Serve the soup hot and enjoy the heartwarming goodness.

Tips

• Secret Ingredients: For a twist, you can add diced potatoes or canned corned beef as a broth base, and adjust the seasoning with Italian seasoning, onion powder, and red pepper flakes.
• Variations: Feel free to use pre-washed baby carrots for convenience, and add deli corned beef slices for extra flavor.
• Cooking Time: If using potatoes, simmer the soup for about 2 hours or until the potatoes and carrots are soft.

Conclusion

This homemade corned beef and cabbage soup is a delightful and comforting dish that’s easy to prepare and perfect for family gatherings. With its rich flavors and hearty ingredients, it’s sure to become a favorite. Enjoy making and savoring this classic comfort food!

Homemade Corned Beef and Cabbage Soup

Hey there! I’m thrilled to share my method for homemade corned beef and cabbage soup, which seems to have become quite popular around here. It’s not fancy, but it’s a beloved family comfort food. Here’s how I make it:

Ingredients:

• 1 pound diced corned beef
• 1 small head of cabbage, chopped
• 2 carrots, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 6 cups beef broth
• 2 bay leaves
• 1 teaspoon caraway seeds (optional)
• Salt and pepper to taste

Instructions:

1. Start by heating a tablespoon of oil in a large pot over medium heat. Add the diced corned beef and cook until it’s nicely browned on all sides. Once done, set the corned beef aside.
2. In the same pot, toss in the diced onions and carrots. Let them cook for about 5 minutes until the onions turn translucent.
3. Now, add in the minced garlic and let it cook for an additional minute, infusing that lovely aroma into the mix.
4. Stir in the tomato paste, ensuring that all the veggies are nicely coated.
5. Time to add the chopped cabbage, cooked corned beef, beef broth, bay leaves, and caraway seeds if you’re using them. Give everything a good stir to combine.
6. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about an hour, or until the veggies are tender and the flavors meld together.
7. Once ready, season your soup with salt and pepper according to your taste preference.
8. Serve up your homemade corned beef and cabbage soup piping hot, and enjoy the heartwarming goodness!

Hi everyone! I didn’t expect this to be so popular  here is my method (you can call it a recipe but I don’t use exact ingredients). I start by sautéing the carrots (I use a small bag of prewashed baby carrots) and whole red onion in olive oil until browned. To that, I add 3 cups of water and diced potatoes (usually 2 to 3 russet potaroes) and simmer. My secret ingredient is using canned corned beef as a broth! After the water, I add the cabbage, diced garlic (about a tablespoon), teaspoon of Italian seasoning (its just a personal preference), salt and pepper to taste. I add onion powder (tablespoon) and a bit of red pepper flakes (again, a personal thing for me). Then I add the deli corned beef slices! I simmer this in a big pot on low for 2 hours (or until the carrots and potatoes are soft). I’m sorry it’s not anything special but it’s a family comfort food. Thank you all for the love.  I’m a little embarrassed that my recipe isn’t super fancy 

Here is a recipe for homemade corned beef and cabbage soup:

Ingredients:

• 1 pound corned beef, diced
• 1 small head of cabbage, chopped
• 2 carrots, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 6 cups beef broth
• 2 bay leaves
• 1 teaspoon caraway seeds (optional)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat a tablespoon of oil over medium heat. Add the diced corned beef and cook until it is browned on all sides. Remove the corned beef from the pot and set it aside.
2. In the same pot, add the diced onions and carrots. Cook for about 5 minutes, or until the onions are translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the tomato paste and stir to coat the vegetables.
5. Add the chopped cabbage, cooked corned beef, beef broth, bay leaves, and caraway seeds (if using). Stir to combine.
6. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let the soup simmer for about 1 hour, or until the vegetables are tender.
7. Season the soup with salt and pepper to taste. Serve hot.