Real Recipes From Real Home Cooks ®

bonnie’s corned beef and cabbage soup

(1 rating)
Recipe by
BonniE !
Cottonwood, CA

This is a very simple and satisfying fall soup from the Dare kitchen. It contains most ingredients found in your pantry and it is easy to prepare. Pair it with some of my crunchy, Rustic Artisan Dutch Oven Bread, which I have posted on this site, and this soup can be on your dinner table in less than 30 minutes. Enjoy! ~Bonnie

(1 rating)
method Stove Top

Ingredients For bonnie’s corned beef and cabbage soup

  • PREP
  • 1/2
    pound or more cooked and sliced corned beef (set aside)
  • 3
    cups good quality chicken broth
  • 1
    teaspoon thyme
  • salt and pepper to taste
  • 2
    tablespoons butter
  • 1/2
    small head cabbage, sliced
  • 2
    carrots sliced into rounds
  • 1
    rib celery, sliced
  • 2
    cloves garlic, sliced
  • 1
    medium size onion, diced

How To Make bonnie’s corned beef and cabbage soup

  • Small tight head of cabbage is best for soup.
    Knife cut the cabbage into pieces about 1 1/2 inches long, and slice the cooked corned beef into strips about ¼ inch thick and two inches long. Set aside. You will add the cooked corned beef to the soup last.
  • Delicious corned beef and cabbage soup
    Saute the prepped Vegetables in 2 tablespoons butter in a large soup pot over medium heat until vegetables start to get tender. Then add the 3 cups of chicken broth to the pot, and add the thyme, salt and pepper to taste. Then simmer the soup over medium low heat for about 15 to 20 minutes until vegetables are tender and flavors have blended. Add the cooked corned beef the last five minutes of cooking.
  • Corned Beef and Cabbage Soup paired with crunchy Rustic Artisan Bread!
    Serve and Enjoy!
  • Crunchy Rustic Artisan Dutch Oven Bread
    Serve with my crunchy, Rustic Artisan (No Knead) Dutch Oven Bread on this site that I have posted: