Cut the corned beef into two-inch cubes.
Peel the potatoes and cut into roughly the same size as the corned beef cubes.
Cut the cabbage into wedges. You may optionally cut off and discard the core.
Heat the bone broth in a pot.
Drop in the corned beef, cabbage and potatoes. Bring to a simmer, cover and cook until the vegetables are done.
Taste the broth. If your bone broth was originally unseasoned or under-seasoned, you may want to add salt and pepper before serving the soup.