30+ Hearty & Delicious Corned Beef Soup Recipes You’ll Love

Corned beef is a beloved dish, often associated with hearty meals and family gatherings.

While it’s commonly served as a main course, corned beef can also make for an incredibly flavorful and comforting soup.

Whether you’re looking for a traditional recipe to warm you up on a chilly day or a more innovative twist on the classic, corned beef soup is versatile and satisfying.

In this blog, we’ve compiled over 30+ corned beef soup recipes, ranging from classic combinations like corned beef and cabbage to exciting new ideas like corned beef and mushroom or lentil soups.

These soups are perfect for any occasion, offering rich flavors, nutritious ingredients, and plenty of comfort.

Whether you prefer something simple and straightforward or a soup that packs a bit more adventure, you’re sure to find the perfect recipe here.

30+ Hearty & Delicious Corned Beef Soup Recipes You’ll Love

Corned beef soup is a wonderful way to transform your leftover corned beef or bring a new dish to the dinner table.

With 30+ corned beef soup recipes, you’ll never run out of ways to enjoy this versatile and delicious protein.

From rich, creamy broths to lighter, veggie-packed soups, there’s something to satisfy every craving.

Serve them as a main course, a starter, or a cozy meal for two.

With so many creative recipes to explore, you can enjoy the comforting taste of corned beef all year long!

Corned Beef and Cabbage Soup

This Corned Beef and Cabbage Soup is a classic comfort dish perfect for cold evenings or post-St. Patrick’s Day leftovers. Loaded with tender corned beef, hearty vegetables, and a savory broth, this soup delivers nostalgia in every spoonful. The balance of salty corned beef with sweet cabbage and earthy potatoes makes this a family favorite.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 medium carrots, sliced
• 4 cups green cabbage, shredded
• 3 medium potatoes, diced
• 2 cups cooked corned beef, shredded or diced
• 6 cups beef or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onions and garlic until fragrant, about 2 minutes.
2. Add the carrots and potatoes, cooking for 5 minutes while stirring occasionally.
3. Stir in the shredded cabbage and sauté for another 2 minutes.
4. Pour in the broth and bring the mixture to a boil. Reduce heat to a simmer.
5. Add the thyme, smoked paprika, salt, and pepper. Simmer for 20–25 minutes or until the vegetables are tender.
6. Stir in the corned beef and cook for an additional 5 minutes.
7. Ladle the soup into bowls and garnish with fresh parsley. Serve warm.

This Corned Beef and Cabbage Soup is a one-pot wonder that transforms simple ingredients into a meal full of flavor and warmth. Whether you’re using leftover corned beef or cooking fresh, this recipe offers a taste of tradition that’s perfect for any occasion.

Creamy Corned Beef Potato Soup

For a luxurious twist, this Creamy Corned Beef Potato Soup combines the richness of a creamy broth with tender chunks of potato and salty corned beef. This hearty dish is satisfying, indulgent, and easy to make—ideal for comfort food cravings or when you need to warm up on a chilly day.

Ingredients

• 2 tablespoons butter
• 1 large leek, sliced (white and light green parts only)
• 2 garlic cloves, minced
• 4 medium potatoes, peeled and diced
• 3 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked corned beef, diced
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh dill, chopped (for garnish)

Instructions

1. Melt butter in a large pot over medium heat. Sauté the leeks and garlic until soft and fragrant, about 3–4 minutes.
2. Add the potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.
3. Use an immersion blender to partially puree the soup, leaving some chunks for texture.
4. Stir in the heavy cream, diced corned beef, nutmeg, salt, and pepper. Simmer for an additional 5 minutes.
5. Serve hot, garnished with fresh dill for a burst of freshness.

This Creamy Corned Beef Potato Soup is a velvety delight that combines rustic charm with a gourmet flair. Perfect for entertaining or enjoying solo, its creamy texture and bold flavors make it unforgettable. Pair with crusty bread for the ultimate meal.

Spicy Corned Beef and Lentil Soup

Give your corned beef a fiery makeover with this Spicy Corned Beef and Lentil Soup. Packed with protein from lentils, a spicy kick from red pepper flakes, and the richness of corned beef, this soup is a bold and satisfying meal. It’s perfect for spice lovers looking to experiment with traditional ingredients.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 cup dried lentils, rinsed and drained
• 4 cups beef or vegetable broth
• 2 cups cooked corned beef, shredded
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 teaspoon black pepper
• 2 cups spinach leaves
• Juice of 1 lemon
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion, celery, and garlic until softened, about 5 minutes.
2. Add the lentils, broth, cumin, smoked paprika, red pepper flakes, and black pepper. Stir well and bring to a boil.
3. Reduce the heat and simmer for 25–30 minutes, or until the lentils are tender.
4. Stir in the shredded corned beef and spinach. Cook for an additional 5 minutes, allowing the spinach to wilt.
5. Finish with a squeeze of lemon juice and garnish with fresh cilantro before serving.

This Spicy Corned Beef and Lentil Soup is an exciting twist on traditional soup recipes. The vibrant flavors and hearty ingredients make it a satisfying choice for adventurous eaters. Serve with naan or crusty bread to soak up the bold, spicy broth.

Corned Beef and Vegetable Soup

This Corned Beef and Vegetable Soup is a nutritious, one-pot meal that brings together a colorful assortment of vegetables with the rich, savory flavors of corned beef. The combination of fresh vegetables like peas, corn, and carrots makes this soup both filling and flavorful. It’s the perfect dish for those looking for a balanced meal in a bowl.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 medium carrots, sliced
• 1 cup green peas
• 1 cup corn kernels
• 4 cups beef broth
• 2 cups cooked corned beef, shredded
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups baby spinach (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened, about 3 minutes.
2. Add the carrots and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the beef broth, peas, and corn. Bring the soup to a boil, then reduce the heat to simmer for 15 minutes.
4. Stir in the shredded corned beef, thyme, garlic powder, salt, and pepper. Continue simmering for 10–15 minutes, or until the carrots are tender.
5. Optionally, stir in the spinach and cook until wilted, about 2 minutes.
6. Serve hot, with a side of crusty bread for dipping.

This Corned Beef and Vegetable Soup is a hearty, wholesome dish that combines the goodness of fresh vegetables with the savory punch of corned beef. It’s a versatile soup that can be made with whatever vegetables you have on hand, offering endless variations. The addition of spinach adds extra nutrition and color, making this an all-around satisfying meal.

Corned Beef and Barley Soup

For a filling and slightly nutty twist on corned beef soup, this Corned Beef and Barley Soup combines tender corned beef with chewy barley for a truly satisfying meal. The barley gives the soup a hearty texture while absorbing all the savory flavors of the broth. This soup is perfect for a cozy dinner or a meal to feed a crowd.

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, chopped
• 3 medium potatoes, peeled and diced
• 1 cup pearl barley
• 6 cups beef broth
• 2 cups cooked corned beef, shredded
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried rosemary
• Salt to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt butter over medium heat. Add the onion and celery, cooking for 5 minutes until softened.
2. Stir in the potatoes and barley, allowing them to sauté for a couple of minutes.
3. Pour in the beef broth, and bring the mixture to a boil. Reduce the heat and simmer for 30 minutes, or until the barley is tender.
4. Add the shredded corned beef, thyme, black pepper, rosemary, and salt. Simmer for another 10–15 minutes to let the flavors meld.
5. Serve the soup garnished with fresh parsley for a burst of color and flavor.

This Corned Beef and Barley Soup is a perfect balance of flavors and textures. The barley offers a nutty, chewy texture that complements the tender corned beef and hearty vegetables. It’s a great choice for those looking for a filling, nutritious soup that is both easy to make and comforting to enjoy.

Corned Beef and Tomato Soup

For a tangy and savory twist on traditional corned beef soup, this Corned Beef and Tomato Soup combines the richness of corned beef with the bright acidity of tomatoes. The result is a bold soup with deep flavors that come together beautifully, making it a refreshing yet hearty option for any season.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 4 cups beef broth
• 2 cups cooked corned beef, shredded
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• Salt and pepper to taste
• 2 tablespoons fresh basil, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened, about 4 minutes.
2. Add the diced tomatoes and tomato paste, stirring to combine. Let the mixture cook for 5 minutes.
3. Pour in the beef broth and bring the soup to a boil. Reduce the heat and simmer for 20 minutes to let the flavors blend.
4. Stir in the shredded corned beef, oregano, sugar, salt, and pepper. Simmer for another 10–15 minutes, allowing the corned beef to heat through.
5. Serve the soup garnished with fresh basil for a pop of color and fresh flavor.

This Corned Beef and Tomato Soup brings together the tangy brightness of tomatoes with the rich umami of corned beef, creating a soup that’s both refreshing and comforting. The addition of sugar balances the acidity of the tomatoes, making this a beautifully well-rounded soup that’s perfect for any time of year. It’s a great choice when you want something flavorful yet light.

Corned Beef and Sweet Potato Soup

This Corned Beef and Sweet Potato Soup combines the savory richness of corned beef with the natural sweetness of sweet potatoes. The tender chunks of sweet potato add a unique flavor and texture, while the corned beef provides a robust, salty contrast. This soup is an excellent option for those who want to incorporate a little sweetness and heartiness into their meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 large sweet potatoes, peeled and diced
• 2 cups cooked corned beef, shredded
• 4 cups chicken or beef broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup coconut milk (optional for creaminess)
• Fresh cilantro or parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened, about 3–4 minutes.
2. Add the diced sweet potatoes and cook for another 5 minutes, stirring occasionally.
3. Pour in the broth, cumin, cinnamon, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, or until the sweet potatoes are tender.
4. Stir in the shredded corned beef and cook for an additional 5 minutes. For extra creaminess, add the coconut milk and stir to combine.
5. Serve hot, garnished with fresh cilantro or parsley.

The sweetness of the potatoes in this Corned Beef and Sweet Potato Soup balances out the saltiness of the corned beef beautifully. The warmth of cumin and cinnamon adds a layer of aromatic spice, making this soup comforting and perfect for any season. The coconut milk option adds a creamy richness, but it’s just as delicious without.

Corned Beef and Spinach Soup

This Corned Beef and Spinach Soup is a light yet flavorful soup, perfect for those who want a nutritious, vegetable-packed dish. The tender corned beef blends perfectly with fresh spinach, creating a delightful soup that’s both filling and refreshing. The combination of savory and earthy flavors makes this soup a great addition to any dinner table.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups cooked corned beef, shredded
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 4 cups fresh spinach leaves
• 1/2 cup heavy cream (optional)
• Salt to taste
• Fresh lemon wedges (for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 3–4 minutes, until softened.
2. Stir in the shredded corned beef and cook for another 5 minutes.
3. Add the beef broth, thyme, black pepper, and salt. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Stir in the fresh spinach and cook for another 3–5 minutes, until the spinach wilts. If you want a creamier texture, add heavy cream and stir to combine.
5. Serve the soup hot with a squeeze of fresh lemon juice for a burst of freshness.

The Corned Beef and Spinach Soup is a lighter yet satisfying meal that combines the richness of corned beef with the freshness of spinach. It’s a quick and easy recipe that packs a punch of flavor while offering nutritional benefits. The addition of lemon juice brightens up the dish, making it a refreshing soup to enjoy all year round.

Corned Beef and White Bean Soup

This Corned Beef and White Bean Soup is a hearty, protein-packed dish that combines the savory flavor of corned beef with the creamy texture of white beans. The beans add a smoothness to the broth, making the soup filling without being heavy. It’s a perfect balance of meaty richness and wholesome goodness.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups cooked corned beef, shredded
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups beef broth
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Salt and black pepper to taste
• 2 cups kale or Swiss chard, chopped
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 4 minutes.
2. Stir in the shredded corned beef and cook for another 5 minutes, letting the beef absorb the flavors.
3. Add the white beans, beef broth, oregano, red pepper flakes, salt, and pepper. Bring the soup to a boil, then reduce the heat to simmer for 15 minutes.
4. Stir in the chopped kale or Swiss chard and cook for another 5–7 minutes until the greens are tender.
5. Serve hot, garnished with fresh parsley for an added pop of color and freshness.

The Corned Beef and White Bean Soup is a filling and nourishing dish that combines hearty ingredients with a flavorful broth. The creamy texture of the beans and the slight bitterness of the greens create a balanced and delicious meal. This soup is not only great for using up leftover corned beef, but it’s also perfect for anyone looking for a simple yet satisfying soup that can be prepared in one pot.

Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup is a comforting, hearty dish that combines the classic flavors of corned beef and cabbage in a savory broth. The cabbage softens perfectly, adding a mild sweetness that balances the rich and salty corned beef. This soup is simple yet flavorful, making it a perfect meal for any time of the year, especially around St. Patrick’s Day.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups cooked corned beef, shredded
• 4 cups beef broth
• 2 medium potatoes, peeled and diced
• 1/2 small head of cabbage, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 3–4 minutes.
2. Stir in the shredded corned beef and cook for 2 minutes to heat through.
3. Add the beef broth, potatoes, thyme, pepper, and salt. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
4. Stir in the chopped cabbage and continue simmering for 15–20 minutes, or until the potatoes and cabbage are tender.
5. Serve hot, garnished with fresh parsley for a burst of color and freshness.

This Corned Beef and Cabbage Soup is the perfect blend of tradition and comfort. The tender cabbage and potatoes absorb the flavors of the corned beef, creating a rich, savory broth that’s full of flavor. It’s a fantastic way to enjoy a classic dish in soup form, offering a nutritious and hearty meal that’s both satisfying and delicious.

Corned Beef and Mushroom Soup

For a deeper, earthier flavor, this Corned Beef and Mushroom Soup combines the savory corned beef with the rich, umami taste of mushrooms. The mushrooms complement the beef beautifully, adding an extra layer of depth to the broth. This soup is perfect for mushroom lovers and anyone looking for a unique twist on traditional corned beef soup.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cups mushrooms, sliced (cremini or white button mushrooms work well)
• 2 garlic cloves, minced
• 2 cups cooked corned beef, shredded
• 4 cups beef broth
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1/2 cup heavy cream (optional for a creamy texture)
• Fresh thyme, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and mushrooms, sautéing until softened and the mushrooms release their juices, about 6–8 minutes.
2. Add the garlic and cook for an additional 1–2 minutes until fragrant.
3. Stir in the shredded corned beef, and cook for another 2 minutes.
4. Pour in the beef broth, rosemary, pepper, and salt. Bring the soup to a boil, then reduce to a simmer for 15 minutes to allow the flavors to meld.
5. For a creamier texture, stir in the heavy cream and simmer for another 5 minutes.
6. Serve hot, garnished with fresh thyme.

This Corned Beef and Mushroom Soup is an elevated version of the classic, with the earthy flavors of mushrooms perfectly complementing the corned beef. The addition of rosemary adds a touch of aromatic spice, while the option for cream makes it rich and velvety. It’s a sophisticated yet comforting soup that’s ideal for mushroom enthusiasts.

Corned Beef and Lentil Soup

For a filling, fiber-packed option, this Corned Beef and Lentil Soup pairs the savory, tender corned beef with nutritious lentils. The lentils add texture and heartiness to the soup while soaking up the flavorful broth, making this a wholesome meal that’s both filling and healthy. Perfect for a cold day, this soup will warm you from the inside out.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cups cooked corned beef, shredded
• 1 cup dried lentils, rinsed
• 6 cups beef broth
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 medium carrots, peeled and diced
• 1 teaspoon lemon juice (optional for brightness)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 4–5 minutes.
2. Stir in the shredded corned beef and cook for another 2 minutes to warm through.
3. Add the lentils, beef broth, oregano, paprika, salt, and pepper. Bring the soup to a boil, then reduce to a simmer.
4. Add the carrots and simmer for 25–30 minutes, or until the lentils are tender.
5. If desired, add a teaspoon of lemon juice to brighten up the flavor before serving.
6. Serve hot and enjoy a hearty, filling meal.

The Corned Beef and Lentil Soup is a satisfying and nutritious dish that combines the richness of corned beef with the earthy flavor of lentils. It’s a hearty, filling soup that’s perfect for those looking for a comforting yet healthy option. The addition of lemon juice gives the soup a subtle brightness that elevates the flavors, making it a perfect addition to any meal.

Corned Beef and Potato Soup

Corned Beef and Potato Soup is a classic combination of tender corned beef and hearty potatoes. The potatoes create a creamy, satisfying base for the soup, while the corned beef adds savory depth and flavor. This easy-to-make soup is a filling, one-pot meal that’s perfect for a cozy dinner.

Ingredients

• 2 tablespoons butter
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 medium potatoes, peeled and diced
• 3 cups cooked corned beef, shredded
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste
• 1/2 cup half-and-half or cream
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
2. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
3. Stir in the shredded corned beef, beef broth, thyme, pepper, and salt. Bring the soup to a boil, then reduce to a simmer and cook for 20–25 minutes, or until the potatoes are tender.
4. Stir in the half-and-half or cream and simmer for another 5 minutes to heat through.
5. Serve hot, garnished with fresh parsley.

This Corned Beef and Potato Soup is a rich, comforting dish that combines the classic flavors of corned beef with the smooth, creamy texture of potatoes. The creamy broth and hearty ingredients make it a filling meal that’s perfect for any occasion, and the addition of fresh parsley brings a touch of brightness to balance the richness of the soup.

Corned Beef and Carrot Soup

Corned Beef and Carrot Soup is a slightly sweet and savory dish that pairs the saltiness of corned beef with the natural sweetness of carrots. The carrots lend a beautiful color to the soup and provide a tender texture, making this an ideal dish for anyone looking to enjoy a nutritious, flavorful soup.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups cooked corned beef, shredded
• 3 large carrots, peeled and sliced
• 4 cups beef broth
• 1 teaspoon dried parsley
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for creaminess)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 4 minutes.
2. Add the shredded corned beef and sliced carrots, stirring to combine. Cook for 5 minutes, allowing the flavors to meld.
3. Pour in the beef broth, parsley, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are tender.
4. For a creamier soup, stir in heavy cream and simmer for another 3–5 minutes.
5. Serve hot, with a side of crusty bread for dipping.

The Corned Beef and Carrot Soup is a delightful combination of savory and slightly sweet flavors. The carrots bring a natural sweetness to the dish, balancing out the saltiness of the corned beef. This soup is a great way to incorporate more vegetables into your meals while still enjoying the hearty, comforting flavors of corned beef.

Corned Beef and Kale Soup

For a healthy and hearty twist, Corned Beef and Kale Soup combines the savory corned beef with the rich, earthy taste of kale. The kale adds a nutrient-packed component to the soup, while the corned beef remains the star of the show. This soup is perfect for anyone looking to enjoy a nutritious and flavorful meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups cooked corned beef, shredded
• 4 cups beef broth
• 2 cups fresh kale, chopped
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1/2 cup diced tomatoes (optional)
• 1/2 teaspoon red pepper flakes (optional for spice)
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 4–5 minutes.
2. Stir in the shredded corned beef and cook for another 3 minutes.
3. Pour in the beef broth, black pepper, thyme, and diced tomatoes (if using). Bring to a boil, then reduce to a simmer for 10 minutes.
4. Stir in the chopped kale and red pepper flakes (if using). Simmer for an additional 5–7 minutes, until the kale is tender.
5. Taste and adjust salt as needed before serving.

This Corned Beef and Kale Soup is a nutritious and hearty option that’s perfect for anyone looking to enjoy a filling, healthy meal. The kale adds vitamins and fiber, while the corned beef provides a rich, savory flavor that stands out in every bite. It’s a satisfying soup that’s easy to prepare and full of flavor, making it an excellent choice for lunch or dinner.

Note: More recipes are coming soon!