Corned Beef, Cabbage, and Potato Soup


Whole30 and Gluten Free


This was a huge hit today for St. Patrick’s Day.  It warmed us up on this chilly day and was satisfying to all.  A few quick shortcuts and this soup was done in no time at all.


  • 1 lb of corned beef – I got mine from a gourmet deli that I know makes it Whole30 compliant with no brown sugar etc in spice mix.  I just have them slice it thin.  You could certainly use deli meat or make it yourself.
  • 1 large carrot
  • 1 medium yellow onion
  • 2 stalks of celery
  • 2 cloves of garlic
  • 1 pound of small mixed potatoes, mine were a yellow, red, and purple mix
  • 1 bag of precut coleslaw mix (just the vegetables (cabbage, carrots), if it comes with a seasoning packet or dressing do not use that)
  • 1 Tablespoon of chopped parsley
  • 1 Tablespoon of olive oil
  • 2 Tablespoons of sea salt
  • 1 Tablespoon of black pepper
  • 6 cups of chicken stock (mine was homemade that I defrosted from the freezer, any kind of compliant stock will work)


  1. Dice the onion, carrot, and celery finely.
  2. I used an Instant Pot for this.  This certainly could be done in a slow cooker or on the stove.  On brown setting, put olive oil in and sauté the carrots, onions, and celery adding in the garlic cloves whole.
  3. Add 1 Tablespoon of salt and 1/2 Tablespoon of black pepper. Stir.
  4. Add in coleslaw cabbage mix and let the warm veggies make the cabbage wilt, Mix in.
  5. Add in potatoes.  Cut any that are too bit, into bite sized pieces.
  6. Slice the corned beef into strips and add into Instant Pot.
  7. Add 1Tablespoon of salt and 1/2 Tablespoon of pepper
  8. Add Chicken Stock
  9. Set on Manual High Pressure for 11 minutes.  Let steam release on its own.
  10. Ladle in bowl and top with  chopped parsley

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