I published this recipe for Keto Corned Beef and Cabbage Soup a few years ago after a major St. Patrick’s Day blunder. I had cooked a huge corned beef brisket for just two of us. We had leftovers for days.
I stared at that last chunk of meat in my fridge, determined not to waste it. That’s when my soup brain kicked in. I wanted something cozy, filling, and totally keto-friendly to keep us on track.
This soup was the happy accident that came from that moment. It’s now a year-round favorite in our house. It turns classic flavors into a simple, one-pot wonder that fits our low-carb life perfectly.
Recipe Overview
- Cuisine: American Fusion
- Category: Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
Why This Recipe is So Special
What makes this soup special is the double-duty use of the corned beef. We use the spiced, salty meat and its cooking broth as our soup base.
This gives the soup an incredible depth of flavor you just can’t get from store-bought stock. It tastes like it simmered all day, but it comes together in under an hour.
It’s also a fantastic way to use up leftover corned beef and cabbage. But I often buy a small piece just to make this. It’s that good.
The Full Ingredient List
Gathering your ingredients is the first step to soup success. Here’s everything you’ll need. Remember, quality ingredients make a big difference here!
- 1 tablespoon avocado oil or olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced (about 1 cup)
- 3 celery stalks, diced
- 6 cups beef broth (or reserved corned beef cooking broth)
- 1 pound cooked corned beef, chopped into bite-sized pieces
- 1 small head of green cabbage (about 1.5 lbs), cored and chopped
- 1 bay leaf
- 1/2 teaspoon black pepper
- Fresh parsley, for garnish (optional)
My Step-by-Step Method
This method is my favorite for building flavor. We start by sautéing the veggies to sweeten them up. It’s a simple trick that makes the whole soup taste better.
- Heat the oil in a large stockpot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, until the onions are soft and translucent.
- Stir in the minced garlic and cook for just one more minute, until fragrant.
- Pour in the beef broth. If you have broth from cooking your corned beef, use it here for amazing flavor.
- Add the chopped corned beef, bay leaf, and black pepper to the pot. Stir everything together.
- Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 20 minutes.
- Add the chopped cabbage to the pot. It will look like a lot, but it wilts down beautifully.
- Simmer for another 15-20 minutes, until the cabbage is tender but still has a slight bite.
- Remove the bay leaf. Taste the soup and adjust seasoning if needed.
- Ladle into bowls, garnish with fresh parsley if you like, and serve hot.
My Top Tips for Success
- Don’t skip the sauté: Taking the time to cook the onions, carrots, and celery first is key. It brings out their natural sugars and builds a flavor foundation.
- Broth is boss: Using the broth from cooking your corned beef is the ultimate flavor booster. If you don’t have it, a good quality store-bought beef broth works fine.
- Chop evenly: Try to chop your corned beef and cabbage into similar-sized pieces. This makes every spoonful perfect and ensures even cooking.
- Make it ahead: This soup tastes even better the next day! The flavors really meld together in the fridge.
Common Mistakes to Avoid
I’ve made a few errors along the way so you don’t have to. Here are the big ones to watch for.
Keto Corned Beef and Cabbage Soup Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Keto Corned Beef and Cabbage Soup Recipe!
Nutrition Information
Overcooking the cabbage. You want it tender, not mushy. Add it in the last 15-20 minutes of cooking so it keeps some texture.
Forgetting the corned beef is salty. Corned beef is already seasoned and salted. Always taste your soup before adding any extra salt. You likely won’t need any.
Using a pot that’s too small. That raw cabbage takes up space! Use a large, heavy-bottomed pot to give everything room to simmer comfortably.
NUTRITION INFORMATION
- Calories: ~280
- Fat: 18g
- Protein: 20g
- Total Carbs: 10g
- Fiber: 4g
- Net Carbs: 6g
*Nutrition is an estimate per serving and will vary based on specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I make this soup in a slow cooker?
Absolutely! Sauté the veggies on the stove first for best flavor. Then transfer everything except the cabbage to your slow cooker. Cook on low for 6-7 hours or high for 3-4. Add the cabbage in the last hour of cooking.
How long does it keep in the fridge?
This soup stores beautifully. Let it cool completely, then keep it in an airtight container in the fridge for up to 4 days. The flavors get even better.
Is the carrot keto-friendly?
In this amount, yes. We use a small amount of carrot for flavor, and it’s spread across many servings. The net carbs per bowl stay nice and low, fitting perfectly into a keto diet plan.
Leave a Reply! (I’d Love to Hear From You!)
Did you give this cozy soup a try? I’d love to know how it turned out for you! Did you use leftovers or cook the beef just for this? Share your story or any twists you added in the comments below. Your feedback and ratings make my day and help other home cooks in our community. If you love a hearty, easy soup, you should also try my comforting beef and bean ranch taco soup. Happy cooking!
