Corned Beef and Cabbage Soup

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
Corned Beef and Cabbage Soup with potatoes and carrots

In the heart of Irish culinary traditions, amidst the emerald isles and storytelling, lies the soulful dish of Corned Beef and Cabbage, a symbol of heritage and celebration, especially revered on St. Patrick’s Day. This time-honored dish, deeply rooted in Irish culture, finds new life and warmth in the form of Corned Beef and Cabbage Soup with potatoes, blending the rich history of Irish cuisine with the comforting embrace of a hearty soup.

As we approach St. Patrick’s Day, a day when the world dons green and celebrates Irish culture, this soup becomes not just a meal but a bridge to the past, a nod to the Irish diaspora, and a celebration of culinary traditions that have been passed down through generations. Transforming the iconic flavors of corned beef, cabbage and potatoes into a comforting soup allows us to delve into the heart of Irish cooking, where simplicity meets depth of flavor, and every ingredient tells a story.

Keep reading as we guide you through creating a pot of Corned Beef and Cabbage Soup with potatoes that is not only delicious but also healthy. This soup is a perfect culinary expression of St. Patrick’s Day. So, let’s raise our spoons in honor of tradition and dive into a recipe that’s as rich in flavor as it is in history.

How to Make Corned Beef and Cabbage

Low-Calorie Comfort: Nutrisystem-Friendly Corned Beef and Cabbage Soup

Delve into the essence of comfort food with the Corned Beef and Cabbage Soup, a dish that serves six and offers a modest two hundred thirty-five calories per serving. Perfectly aligned with Nutrisystem guidelines, this recipe is classified as one PowerFuel, one SmartCarb and one Vegetable. It’s an excellent choice for those seeking a balanced, nourishing meal without compromising on taste or satisfaction.

Simple Ingredients for a Hearty Soup

The journey to a delicious Corned Beef and Cabbage Soup begins with a base of one teaspoon of olive oil. This is heated and used to sauté two thinly sliced leeks, focusing on the white and light green parts, until they are soft and welcoming.

Added to this base are two teaspoons of minced garlic, three medium-sized chopped carrots, and four stalks of chopped celery, all sautéed together for an additional two to three minutes to unlock their full flavor potential.

The Core of the Soup: Corned Beef and Seasonings

At the heart of the soup lies one pound of lean corned beef brisket, meticulously trimmed of any additional visible fat. This key ingredient is accompanied by its seasoning packet or a handful of peppercorns, adding depth alongside two bay leaves and the leaves from three sprigs of fresh thyme.

These components are gently immersed in six cups of low-sodium chicken broth. The mixture is then brought to a boil, subsequently simmered on low heat for three hours with the pot covered, ensuring the meat becomes perfectly tender.

Bringing the Soup Together

After the simmering phase, the corned beef is removed, shredded and reintroduced to the pot. This marks the perfect moment to add a small head of chopped green cabbage and six cubed small golden potatoes to the brew. The soup is seasoned with salt and pepper to taste and cooked until the potatoes and cabbage reach the desired tenderness, typically around 30 minutes.

This Corned Beef and Cabbage Soup transcends the boundaries of mere sustenance. It’s a voyage through a symphony of flavors and textures, harmonizing tender corned beef, crisp vegetables and filling potatoes in a rich, savory broth. Each spoonful is a testament to the power of simple, nutritious ingredients coming together to create a dish that is both comforting and satisfying, making it an ideal choice for cozy evenings or as a celebratory nod to culinary traditions.

If you enjoyed this hearty dish, you’ll love these other healthy corned beef recipes!

Servings: 6

Calories per Serving: 235

On Nutrisystem, Count As: 1 PowerFuel, 1 SmartCarb and 1 Vegetable


  • 1 tsp. olive oil
  • 2 leeks, thinly sliced (white and light, green parts only)
  • 2 tsp. minced garlic
  • 3 medium carrots, chopped
  • 4 stalks celery, chopped
  • 1 lb. lean corned beef brisket (trim any additional visible fat) with seasoning packet or peppercorns
  • 2 bay leaves
  • 3 sprigs of fresh thyme, leaves only
  • 6 cups low sodium chicken broth
  • 1 small head green cabbage, cored and chopped
  • 6 small golden potatoes, cubed
  • Salt, to taste
  • Black pepper, to taste


  1. In a large pot, heat olive oil over medium-low heat.
  2. Add leeks and sauté until soft, about 4-5 minutes.
  3. Add garlic, carrots and celery and sauté for an additional 2-3 minutes.
  4. Add corned beef, seasoning packet or peppercorns (comes with the corned beef), bay leaves, thyme and broth. Cover and bring to a boil, then reduce heat to low and simmer covered for 3 hours, until the meat becomes tender.
  5. Carefully remove the corned beef and set it on a cutting board. Shred it with two forks and return the shredded meat to the pot.
  6. Add the cabbage and potatoes to the pot with the meat. Season with salt and pepper to taste.
  7. Cook until the potatoes and cabbage are tender, about 30 more minutes.
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