Hearty Corned Beef Soup: Stovetop, Slow Cooker, or Instant Pot

Introduction

Discover the ultimate comfort food with this hearty corned beef soup recipe. It’s perfect for chilly evenings, St. Patrick’s Day celebrations, or any time you crave a wholesome meal. This simple, satisfying soup is packed with tender beef and vegetables. You can easily prepare this delicious corned beef soup using your stovetop, slow cooker, or Instant Pot, fitting any busy schedule.

Why You’ll Love This Corned Beef Soup

You’ll want to add this incredible corned beef soup to your regular rotation. Here’s why it’s a family favorite:

• It offers rich, savory, and incredibly hearty flavors in every spoonful.
• The soup is packed with tender, shredded corned beef and an abundance of fresh vegetables.
• The recipe is easy to adapt, allowing you to choose the cooking method that best suits your day.
• It serves as a comforting, nutritious one-pot meal that simplifies dinner time.
• This corned beef soup is fantastic for meal prep, and leftovers taste even better the next day.

Ingredients

Gather these fresh ingredients to create your warming bowl of corned beef soup:

• 2 tsp olive oil
• 2 leeks, chopped (whites and light green only)
• 2 cloves garlic, minced
• 3 medium carrots, chopped
• 1 yellow bell pepper, chopped
• 1 lb lean corned beef brisket, yields 9 oz cooked

  Corned beef is essentially brisket that has undergone a curing process, giving it its characteristic flavor. Learn more about cured brisket and what makes corned beef distinct.

• 6 cups of water or low-sodium beef broth
• 2 bay leaves
• 1/4 cup fresh parsley, chopped, plus more for garnish
• 1 large potato, peeled and cubed
• 1 small head cabbage, cored and chopped
• Freshly ground black pepper, to taste
• Optional: Seasoning packet from corned beef

Notes & Substitutions

For even deeper flavor in your corned beef soup, opt for low-sodium beef broth instead of water. If yellow bell pepper isn’t available, celery makes a great substitute. Experiment with a pinch of fresh thyme or dill to introduce different herbal notes. Be mindful of the seasoning packet that comes with your corned beef; adjust additional salt and pepper accordingly. For a faster prep, you can use pre-cooked corned beef, adding it closer to the end.

Equipment

You will need a few basic kitchen tools to make this delightful corned beef soup.

• Large pot or Dutch oven (for stovetop)
• Cutting board and sharp knife
• Slow cooker (6-quart recommended)
• Instant Pot (6-quart or larger, for pressure cooking methods)
• Strainer or slotted spoon

How to Make Corned Beef Soup

Follow these simple steps to prepare your comforting corned beef soup using your preferred method.

Stove Top Instructions

1. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium-low heat. Add chopped leeks and sauté until they become soft, about 4-5 minutes. Stir in the minced garlic, chopped carrots, and yellow bell pepper, continuing to sauté for another 2-3 minutes.
2. Add Beef & Liquids: Place the lean corned beef brisket into the pot. Add the seasoning packet (if using), bay leaves, 1/4 cup chopped fresh parsley, and 6 cups of water or beef broth. Stir everything gently.
3. Simmer Beef: Cover the pot and bring the mixture to a boil. Reduce the heat to low and let it simmer, covered, for 3 hours, or until the corned beef is very tender and easily shreddable.
4. Shred Beef: Carefully remove the cooked corned beef brisket from the pot and place it on a cutting board. Using two forks, shred the tender beef into bite-sized pieces. Return the shredded beef to the pot.
5. Add Vegetables: Stir the cubed potato and chopped cabbage into the soup. Taste the broth and adjust salt and freshly ground black pepper as needed.
6. Finish Cooking: Continue to cook, covered, until the potatoes and cabbage are tender, which typically takes about 45 more minutes. Serve your delicious corned beef soup hot.

Slow Cooker Instructions

1. Sauté (Optional) & Combine: In a skillet, heat olive oil over medium-low heat. Sauté leeks until soft (4-5 minutes) and then garlic for 2 minutes. Transfer the sautéed mixture to your slow cooker. Alternatively, skip sautéing and add raw leeks and garlic directly. Add the chopped carrots, yellow bell pepper, corned beef brisket, cubed potato, seasoning packet (if using), bay leaves, 1/4 cup chopped fresh parsley, and 6 cups of water or beef broth to the slow cooker.
2. Cook Beef: Cover the slow cooker. Cook on high for 4 hours and 15 minutes, or on low for 8 hours and 30 minutes, until the corned beef is tender.
3. Shred Beef & Add Cabbage: Carefully remove the corned beef, shred it with a fork, and return it to the slow cooker. Arrange the chopped cabbage over the shredded beef.
4. Finish Cooking: Cover and continue cooking on high for 45 minutes, or on low for 1 hour and 30 minutes, until the cabbage is tender. Your slow cooker corned beef soup is ready to enjoy.

Instant Pot Instructions

1. Sauté Aromatics: Press the “Sauté” function on your Instant Pot. Add olive oil to the inner pot. Once hot, add chopped leeks, minced garlic, chopped carrots, and yellow bell pepper. Sauté, stirring occasionally, for 4-5 minutes until the vegetables soften.
2. Add Beef & Liquids: Place the corned beef brisket into the pot. Stir in the seasoning packet (if using), bay leaves, 1/4 cup chopped fresh parsley, and 6 cups of water or beef broth.
3. Pressure Cook Beef: Secure the lid and ensure the venting knob is sealed. Select “Manual” or “Pressure Cook” (High Pressure) and set the timer for 90 minutes. Once cooking is complete, perform a quick release or allow natural pressure release.
4. Shred Beef & Add Remaining Veggies: Carefully remove the corned beef brisket, shred it with a fork on a cutting board, then return it to the Instant Pot. Add the cubed potato and chopped cabbage to the pot.
5. Final Pressure Cook: Secure the lid again, ensure the venting knob is sealed. Select “Manual” or “Pressure Cook” (High Pressure) and set the timer for 8 minutes. Once done, perform a quick release. Stir the hot corned beef soup and serve immediately.

Pro Tips for the Best Corned Beef Soup

Elevate your corned beef soup with these expert tips and avoid common pitfalls.

• Always trim any excess fat from your corned beef brisket before cooking for a less greasy soup.
• Avoid overcrowding your pot or cooker to ensure all ingredients cook evenly and develop full flavor.
• Use the freshest, highest-quality vegetables you can find; they make a noticeable difference in taste.
• Taste your soup frequently throughout the cooking process and adjust seasoning as needed.
• Let the cooked corned beef rest for a few minutes before shredding it; this helps keep it tender. For a deeper understanding of this technique, exploring the science behind resting meat can explain how it contributes to juiciness and tenderness.

Common Mistakes to Avoid

• Don’t overcook your vegetables, especially the cabbage, until they become mushy.
• Remember to utilize the seasoning packet that often accompanies corned beef for enhanced flavor.
• Always adjust the salt and pepper at the very end to perfect the taste of your corned beef soup.
• Cut all vegetables into roughly similar-sized pieces to ensure they cook evenly.

Serving Suggestions, Storage, and Variations

Make the most of your delicious corned beef soup with these ideas.

Serving Suggestions

Serve your warm, hearty corned beef soup with a side of warm crusty bread for dipping. Garnish each bowl with an extra sprinkle of fresh chopped parsley for a pop of color and freshness. A simple green salad makes a light and refreshing accompaniment to this rich meal. For a touch of creaminess, add a dollop of sour cream on top.

Storage

Refrigerate any leftover corned beef soup in airtight containers for 3-4 days. This soup tastes even better the next day! For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw frozen soup overnight in the refrigerator before reheating gently on the stove or in the microwave.

Variations

Customize your corned beef soup with these delicious variations. Add root vegetables like turnips or parsnips alongside the potatoes for extra depth. Introduce a smoky flavor by adding sliced kielbasa during the last hour of cooking. Swap regular potatoes for sweet potatoes for a touch of sweetness. For an adult twist, add a splash of stout beer to the broth during the initial simmering stage.

Nutrition Information

This wholesome corned beef soup offers a balanced and nourishing meal option.

It provides a good source of calories to fuel your day without being overly heavy. This soup is an excellent source of protein, crucial for muscle repair, and a great source of fiber. It is also relatively low in saturated fat and cholesterol. Furthermore, it contains essential vitamins and minerals from the variety of vegetables. This makes it a wholesome, satisfying meal for any occasion.

Frequently Asked Questions

Find quick answers to common questions about making this comforting corned beef soup.

• Can I use leftover corned beef? Yes, absolutely! If using pre-cooked or leftover corned beef, shred it and add it to the soup during the last 30-45 minutes of cooking.
• What kind of potatoes are best? Russet or Yukon Gold potatoes are excellent choices as they hold their shape well and absorb flavors beautifully in this corned beef soup.
• Can I make this soup ahead of time? Yes, the flavors of this soup deepen overnight, making it a fantastic option for meal prep or a make-ahead dinner.
• Is this soup gluten-free? Yes, this recipe for corned beef soup is naturally gluten-free as written, using whole ingredients.
• Why is my corned beef tough? If your corned beef is tough, it simply needs more cooking time to break down the connective tissues and become wonderfully tender.

Conclusion

Embrace the rich, comforting flavors of this incredible corned beef soup. With versatile cooking methods that suit any kitchen and schedule, you can easily enjoy this hearty dish. Whether you choose the stovetop, slow cooker, or Instant Pot, this recipe delivers a perfect, satisfying meal for any occasion. Get ready to enjoy a bowl of this flavor-packed, wholesome corned beef soup today!

Hearty Corned Beef Soup: Stovetop, Slow Cooker, or Instant Pot

Enjoy a comforting bowl of hearty corned beef soup, easily prepared on the stovetop, in a slow cooker, or an Instant Pot. This versatile recipe features tender corned beef, potatoes, and an array of fresh vegetables for a satisfying meal.

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Prep Time 25 minutes mins

Cook Time 3 hours hrs 45 minutes mins

Total Time 4 hours hrs 10 minutes mins

Servings: 6 servings

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 tsp olive oil
• 2 leeks chopped (whites and light green only)
• 2 cloves garlic
• 3 carrots medium, chopped
• 1 yellow pepper chopped
• 1 lb lean corned beef brisket yields 9 oz cooked
• 6 cups water
• 2 bay leaves
• 1/4 cup parsley chopped, plus more for garnish
• 1 potato large, peeled and cubed
• 1 cabbage small head, cored and chopped
• fresh pepper to taste

Equipment

• Large Pot or Dutch Oven
• Cutting Board
• Fork

Method

 

Stove Method

1. Heat olive oil in a large pot or Dutch oven over medium-low heat.
2. Sauté chopped leeks for 4-5 minutes until soft, then add garlic, carrots, and yellow pepper, continuing to sauté for 2-3 minutes.
3. Add corned beef, any seasoning packet, bay leaves, parsley, and water; cover and bring the mixture to a boil.
4. Reduce heat to low and simmer covered for 3 hours, or until the corned beef is tender.
5. Remove the tender corned beef, shred it with a fork on a cutting board, and then return it to the pot.
6. Stir in the cubed potatoes and chopped cabbage, then taste and adjust salt and pepper as needed.
7. Continue cooking for about 45 minutes, or until the potatoes and cabbage are tender.

Notes

This versatile recipe offers three cooking methods: stovetop, slow cooker, or Instant Pot. Adjust seasoning to your preference, and garnish with extra fresh parsley before serving.