Description
Warm up with this hearty Canned Corned Beef and Cabbage Soup, a comforting one‑pot meal packed with tender corned beef, potatoes, and crisp cabbage. Perfect for chilly evenings!
Ingredients
Scale
- 1 tablespoon oil
- 1 large onion, chopped
- 6 large potatoes, peeled and cubed
- 1 small head cabbage, chopped
- salt to taste
- 6 cups water, or as needed
- 1 (32 ounce) can diced tomatoes
- 2 (12 ounce) cans corned beef
- 1 (15 ounce) can cream‑style corn
- 1 (15 ounce) can whole kernel corn, drained
- ground black pepper to taste
Instructions
- Heat oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 3‑4 minutes.
- Stir in cubed potatoes and cook for another 2 minutes.
- Pour in water and diced tomatoes, bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add chopped cabbage and continue simmering for 10 minutes.
- Stir in corned beef, cream‑style corn, and drained whole kernel corn.
- Season with salt and black pepper to taste.
- Cook until all vegetables are tender and flavors meld, about 20 minutes.
- Serve hot and enjoy.
Notes
Tip: Add a splash of apple cider vinegar for brightness. Substitute cabbage with kale for a different texture. Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: B
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 260
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: corned beef, soup, comfort food