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Corn Beef Cabbage Potato Soup



I love making what we call the traditional Irish dinner of Corn Beef Cabbage and Potatoes for St. Patrick’s Day.  We all feel like we have a little bit of Irish in us during the month of March, don’t we?  Sometimes I like breaking from tradition but still have the delicious taste of the traditional meal.  Here’s a version of this traditional Irish dinner in a soup. 







  • Servings: 4-6
  • Difficulty: Intermediate
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Corn Beef Cabbage Potato Soup


  • Olive Oil
  • Corn Beef, left overs or bake according to package directions and shredded or sliced in bit size pieces
  • 1 small Cabbage, thinly sliced
  • Baby Yukon Potatoes, cut in half or regular Potatoes cut in small bite size pieces
  • 3-4 Carrots, chopped
  • 1 small Onion, chopped
  • 1 Celery Stalk
  • 4 – 6 cups Beef Broth
  • 1 ½ tsp Caraway Seeds
  • 1 Bay Leaf
  • 1 tsp Thyme
  • 3 cloves Garlic, minced
  • Garnish with chopped Parsley


  • Heat oil in a large Dutch oven on medium high heat and cook onion, carrots and celery just before they are tender.  Add the caraway seeds, bay leaf, thyme, garlic and potatoes and cook for a few moments until garlic is aromatic.
  • Add the corn beef, cabbage and 4 cups of broth and on medium to low heat cook for about 45 minutes until potatoes and cabbage are tender.  Add additional broth if needed and continue to cook til all is heated through.  Serve and garnish with parsley if desired.

Enjoy … gathering around the table with family and friends