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Comforting Corned Beef and Cabbage Soup


1 medium Onion, roughly chopped

3 stalks Celery, roughly chopped

3 medium Carrots, roughly chopped

3 cloves Garlic, minced

3 tablespoons Butter

1 teaspoon Dried Thyme

8 cups low-sodium Beef Broth

4 cups chopped Green Cabbage (about 1/4 medium head)

1/2 pound Yukon Gold Potatoes, diced

1 cup cooked Orzo

1/3 pound Corned Beef, cut into thin strips (we used deli bought)

¼ cup Apple Cider Vinegar, or other white vinegar

Salt and freshly ground pepper

Freshly chopped parsley or chives for garnish



Melt the butter in a large pot over medium-high heat.

Add the quartered onions, celery, carrots, minced garlic and the thyme.

Cook, stirring occasionally, until the vegetables are slightly softened, about 10 minutes.

Add the beef broth, cabbage and potatoes.

Cover and bring to a boil, then reduce the heat to medium low and simmer uncovered until the potatoes are tender, about 20-25 minutes.

Stir in the corned beef and the cooked orzo, season with salt and pepper.

Add in the Apple Cider Vinegar and stir.

Cook for about 5 more minutes.

Serve and garnish with freshly chopped chives or parsley.


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