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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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.