Cabbage & Corned Beef Soup

"Hearty, low-carb cabbage soup with corned beef that will absolutely warm up any cold day!"
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:




  • In a heavy, stock sized (4-6 qt) pot (enamled cast iron works well) over medium head, heat olive oil, then add onions. Sautee onions until almost tender (3-5 minutes).
  • Add cabbage, sautee with onions, stirring frequently, 10 minutes until onions and cabbage are tender.
  • Add garlic, basil, oregano, sautee 1 minute longer.
  • Add corned beef, tomato paste, and beef stock.
  • Stir until tomato paste is dissolved, heat over low heat for 15-20 minutes. Salt and Pepper to taste.

Questions & Replies

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  1. First the Picture doesn't look like the end result. I will make this soup again, but these are the changes I would make next time. I would cut all the stock in half, and use Chicken stock or a good veg. stock instead of Beef Stock. and then use water to make up the difference. Beef stock hides the flavor of the corned beef. Then I would cut all the spices in half and then add to taste. I would omit the tomato past all together
  2. Healthy???? You do realize that this recipe has 2000 mg of sodium in it right? I don't consider that healthy.
  3. The tomato paste way overpowered the corned beef. Maybe 1 Tbsp or two would have sufficed. Still delicious and lined up with a tomato/cabbage combo I was looking for. If I make again I would leave out tomato paste, oregano, & basil, and use thyme for the seasoning.
  4. We really liked it. With a couple of additions: Added about 1 table spoon of minced garlic, 1 table spoon of poultry seasoning. We also used left over corned beef and cabbage from dinner the previous night.
  5. Sorry this soup was not good. Did not have much taste other the taste of the tom. Paste. A waste of money and time. Will not make this again. No one in the family wanted it. The picture of this soup does not show the real color, red. Had to throw it out. T.



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