Corned Beef Cabbage Soup

Real Restaurant Soup Recipe

Not a Corned Beef and Cabbage dinner but this Corned Beef Cabbage Soup recipe is a favorite restaurant soup recipe when celebrating Saint Patricks Day and for whenever there is corned beef available, and the corned beef broth from cooking it.

The recipe requires the corned beef broth to turn out properly. There really is no good substitution for that broth.

Corned beef is really not a traditional Irish dish, but many of us in North America have adopted it as a meal to serve in honor of the Irish, the Irish spirit and Saint Patrick.

The Irish "forgive us," of course, and our tradition continues unabated. Besides, a great many of us really like corned beef, so it gives us an excuse to serve it.

So whether you are preparing this delicious soup with leftovers or because you simply like the idea of making the soup, enjoy the recipe.

Corned Beef Cabbage Soup Recipe

Favorite Restaurant Soup Recipe

Preparation time: 20 minutes. Serves 3-4.


  • 1 quart corned beef cooked broth (leftover from cooking corned beef - there is really no good substitution)
  • 1 1/2 teaspoon minced garlic
  • 2 small carrots, diced into small pieces
  • 1/4 medium onion, small diced
  • 1 medium potato, small diced
  • 2 cups shredded cabbage
  • 1 1/2 - 2 cups cooked and chopped corned beef (or to taste)
  • Salt and black pepper to taste (if needed, remembering the corned beef is usually well seasoned)



  • In a large soup pot or a stock pot, combine corned beef cooking broth, carrots, onion, potato, garlic and bring to a boil
  • Reduce heat and cover pot
  • Simmer 15 minutes or until vegetables are crisp-tender
  • Add corned beef and cabbage and remove from heat, leaving covered for a few minutes
  • Adjust salt and pepper and serve

Enjoy your soup recipe and the company of those you share it with!


"If you lived on cabbage, you would not be obliged to flatter the powerful." To which the courtier replied, "If you flattered the powerful, you would not be obliged to live upon cabbage."

Diogenes, ancient Greek philosopher’s advice to a young courtier