Corned Beef + Cabbage Soup

I get so excited when March rolls around because on St. Patrick’s Day every year my family celebrates with Corned Beef and Cabbage, possibly my favorite meal. I do get the chance to make it more than just once per year but the magic of waiting to eat it only on March 17th is kinda fun!

You can find my recipe for Corned Beef and Cabbage HERE. Make extra so that you can use your leftovers for this soup!

In case you might want to make this soup from scratch, start by boiling your corned beef in a pot of water that covers it by an extra inch or so. Make sure to add the spice packet that comes with your corned beef to the water-it adds a ton of flavor! Simmer on low for 2.5-3 hours, then remove your corned beef to let it cool. Once the meat is cool, shred it or dice it up into bite sized pieces. Strain the broth left over from your corned beef and put it back into the pot (if you use leftovers, just be sure to save the broth if possible. If not, just double the amount of added broth)Add a box of either chicken or beef broth to the corned beef broth. I have tried both and my family much prefers the heartier flavor of the beef broth but chicken broth is delicious in it as wellTo your broth mix, add corned beef, carrots and potatoes and bring it to a boil. Reduce the heat and let it simmer for 20 minutes. Add the cabbage and simmer for another 5 minutes. Serve it up and season with salt and pepper if needed.This is so simple to make and out of this world delicious. It’s perfect for St. Patrick’s Day dinner or on any cold winter evening!We hope your family enjoys it as much as ours did!