Corned Beef and Vegetable Soup

clock 15 minutes + 3 hours 45 minutes bowl Serves 4


  • 2 tsp olive oil
  • 1 leek, chopped (whites and light green only)
  • 2 cloves garlic, chopped
  • 2 carrots, chopped
  • 600g fresh corned beef silverside
  • ¼ cup chopped parsley, plus extra for garnishing
  • ½ cabbage, cored and chopped
  • 2 large potatoes, peeled and cubed
  • Salt and pepper to taste
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  • In a large pot, heat oil over medium low heat. Add leek and sauté until soft, about 4-5 minutes. Add garlic, carrots and sauté for about 2-3 minutes.

  • Add corned silverside, parsley and 6 cups water. Cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender.

  • Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add cabbage and potatoes. Season with salt and pepper as required. Cook until the potatoes and cabbage are tender, about 45 more minutes.

  • Serve the soup hot garnished with parsley.

  • Tip: Get 2 meals out of 1 piece of beef corned silverside. Cook entire piece as per instructions above, use 600g for this Soup recipe and reserve 1 cup of cooked meat to make Corned Beef Pockets. Recipe available online at

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Brett McGregor

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