Corned Beef and Vegetable Soup

15 minutes + 3 hours 45 minutes 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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How to Chop Herbs


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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