This corned beef soup is a straightforward, one-pot meal built from pantry cans and simple vegetables. It’s designed for busy nights where bold flavor matters more than fuss.

Why this recipe works

The combination of canned corned beef and stewed vegetables creates an umami-rich base without the need for added stock. Eliminating extra water concentrates flavors and gives a naturally thick, stew-like finish.

Ingredients — what you’ll need

Produce: roughly chopped celery, onion, and cabbage to add texture and sweetness.
Canned goods: two cans of tomatoes, white beans for body, and canned corned beef as the protein anchor.
Pantry seasonings: thyme, oregano, bay leaf, paprika, salt, and pepper for balance.
Finishing boost: a splash of Worcestershire or a gluten-free savory alternative to lift the umami notes.
Quantities above can be scaled to fit a 4–6 serving pot.

Quick recipe card

Prep time: 10 minutes.
Cook time: 30–40 minutes simmer.
Yield: 4–6 servings.

Ingredients (simple list):

• 10 stalks celery, rough chopped
• ½ large onion, quartered and sliced
• ½ head cabbage, coarse chopped
• 2 cans (14–16 oz) peeled tomatoes
• 1 can white beans, drained and rinsed
• 1–2 cans corned beef, broken up by hand
• 1–2 tsp thyme, 1 tsp oregano, 1 bay leaf
• 1 tsp smoked or sweet paprika, salt and pepper to taste
• 1–2 tsp Worcestershire or gluten-free substitute

Method (short steps):

1. Place all chopped vegetables and the canned tomatoes in a large pot, layering beans and corned beef on top.
2. Add herbs, bay leaf, paprika, and seasoning; do not add water.
3. Bring to a firm boil over medium heat, then reduce to a gentle simmer and cover.
4. Simmer on low for 30–40 minutes until cabbage is tender and flavors meld.
5. Taste and adjust salt, pepper, and Worcestershire before serving.

Prep and assembly: rough-chop advantage

Rough chopping keeps prep fast and encourages varied texture in the finished soup.
Uneven pieces release different levels of starch and sweetness, improving mouthfeel.

Layering ingredients in the pot rather than pre-cooking maintains the bright tomato character.
Canned corned beef can be broken into chunks so it distributes flavor without needing to brown.

Flavoring and seasoning tips

Start conservative with salt because the corned beef and canned tomatoes bring sodium.
Add more salt at the end after tasting to avoid overseasoning.

Smoked paprika pairs well with the beefy notes and can be dialed up for depth.
Fresh thyme leaves are ideal but dried thyme performs well in a long simmer.

Cooking methods: stove and oven

On the stove, bring to boil and immediately lower to a gentle simmer; cover to trap steam.
Simmering for 30–40 minutes allows cabbage to soften and beans to absorb savory juices.

For oven cooking, use a heavy Dutch oven at 325°F (160°C) and bake covered for the same duration.
The oven provides an even, hands-off heat that reduces the need to monitor the pot.

Texture and consistency without added water

Canned tomatoes and the vegetables release ample liquid when cooked, creating a naturally saucy broth.
This concentrated liquid keeps the soup robust and reduces dilution of flavors.

If the pot looks dry midway, a splash of canned tomato liquid or a small amount of reserved bean liquid will restore juiciness.
Avoid adding plain water; it will thin the body of the soup and mute the spice balance.

Serving suggestions and storage

Serve with a slice of crusty bread or over steamed rice for a heartier meal.
A drizzle of olive oil or a sprinkle of chopped parsley brightens the final plate.

Refrigerate leftovers in an airtight container for up to 4 days; flavors deepen overnight.
Freeze in portions for up to 3 months and thaw in the refrigerator before reheating gently on the stove.

Dietary notes

This is a naturally gluten-free vegetable and corned beef soup when using gluten-free Worcestershire or a labeled substitute.
It is adaptable to lower-sodium needs by rinsing canned beans and choosing reduced-salt canned tomatoes.

Small variations to try

Add diced carrots or parsnip for extra sweetness and color.
Stir in cooked barley or small pasta at serving time for a grainier bowl (note: this changes the gluten-free status).

For a brighter finish, squeeze a little lemon juice at the end to cut richness.
A handful of spinach stirred in five minutes before serving adds freshness and color.

Frequently asked questions

Is this soup truly gluten-free?
Yes, if you use gluten-free Worcestershire or omit it and check all canned labels.

Can I use fresh corned beef instead of canned?
Yes; sear or pre-braise the fresh corned beef first, then add to the pot and extend simmering until tender.

Why is no water recommended?
No added water concentrates flavors and relies on natural liquids from tomatoes and vegetables for a richer broth.

How do I reduce salt?
Choose low-sodium canned tomatoes and beans, rinse the beans, and taste before adding final salt.

Can I make this in a slow cooker?
Yes; transfer assembled ingredients to a slow cooker and cook on low for 4–6 hours until vegetables are soft.

Will the corned beef fall apart?
Canned corned beef retains some texture; stirring gently after simmering will break it into bite-sized pieces without turning to paste.

Can I add more protein?
Yes; add precooked shredded chicken or extra beans for higher protein and bulk.

How long does it keep?
Refrigerated leftovers are best within 4 days; frozen portions maintain quality for about 3 months.

Final notes

This one-pot corned beef and GF vegetable soup is practical, adaptable, and built for repeatable weeknight success.
Follow the simple layering and seasoning approach to produce a reliably flavorful bowl every time.

One-Pot Corned Beef and Gluten-Free Vegetable Soup

This hearty one-pot corned beef and gluten-free vegetable soup is a comforting, no-water-added recipe made with canned corned beef, cabbage, celery, tomatoes, and white beans. Slowly simmered to concentrate natural flavors, this rustic soup delivers deep savory taste with minimal prep, making it perfect for easy weeknight dinners or meal prep. The vegetables release their own juices, creating a rich broth without stock, while herbs and spices add warmth and balance.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

Vegetables

• 10 stalks celery roughly chopped
• 0.5 large onion roughly chopped
• 0.5 head green cabbage coarsely chopped

Canned Ingredients

• 2 cans canned tomatoes with juices
• 1 can white beans drained and rinsed
• 2 cans canned corned beef broken into chunks

Seasoning

• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 1 teaspoon paprika
• 2 teaspoons Worcestershire-style sauce gluten-free if needed
• 1 teaspoon salt or to taste
• 0.5 teaspoon black pepper or to taste

Method

 

Assembling the Soup

1. Add the chopped celery, onion, and cabbage to a large heavy-bottomed pot.
2. Pour in the canned tomatoes with their juices, then add the white beans and corned beef on top.
3. Season with thyme, oregano, bay leaf, paprika, Worcestershire-style sauce, salt, and black pepper. Do not add any water.

Cooking

1. Place the pot over medium heat and bring the mixture to a gentle boil.
2. Reduce the heat to low, cover, and simmer for 30–40 minutes, stirring occasionally, until the vegetables are tender and flavors are well combined.
3. Taste and adjust seasoning before removing the bay leaf and serving hot.

Notes

• No water is added; vegetables and tomatoes release enough liquid during cooking.
• Roughly chopping vegetables keeps prep fast and adds rustic texture.
• Adjust salt at the end, as canned corned beef can be naturally salty.