An epicurean Irish-American dish, corned beef, cabbage and potato soup was traditionally served on St. Patrick's Day, Thanksgiving and Christmas.
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Corned Beef, Cabbage and Potato Soup

Course Soup
Cuisine Irish-American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author Connie Veneracion

Ingredients

  • 500 grams cooked corned beef (see notes after the recipe)
  • 200 grams potatoes
  • 1 head white cabbage
  • 6 to 8 cups bone broth
  • salt to taste
  • pepper to taste

Instructions

  • 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.

Notes

Homemade corned beef was used in this corned beef, cabbage and potato soup recipe.
Uncooked corned beef is available in some deli stores.
Please do not substitute canned corned beef.
Please avoid using broth cubes and the like which will just ruin the flavors of the corned beef.