Heat Oil: In a large pot, heat a tablespoon of oil over medium heat.

Cook Corned Beef: Add the diced corned beef and cook until it is browned on all sides. Remove the corned beef from the pot and set it aside.

Add Onions and Carrots: In the same pot, add the diced onions and carrots. Cook for about 5 minutes, or until the onions are translucent.

Add Garlic: Add the minced garlic and cook for an additional minute.

Stir in Tomato Paste: Add the tomato paste and stir to coat the vegetables.

Add Cabbage and Corned Beef: Add the chopped cabbage, cooked corned beef, beef broth, bay leaves, and caraway seeds (if using). Stir to combine.

Bring to Boil: Bring the soup to a boil, then reduce the heat to a simmer.

Cook Until Tender: Cover the pot and let the soup simmer for about 1 hour, or until the vegetables are tender and the flavors have melded together.

Season: Season the soup with salt and pepper to taste.

Serve Hot: Serve the soup hot and enjoy the heartwarming goodness.

Start by heating a tablespoon of oil in a large pot over medium heat. Add the diced corned beef and cook until it’s nicely browned on all sides. Once done, set the corned beef aside.

In the same pot, toss in the diced onions and carrots. Let them cook for about 5 minutes until the onions turn translucent.

Now, add in the minced garlic and let it cook for an additional minute, infusing that lovely aroma into the mix.

Stir in the tomato paste, ensuring that all the veggies are nicely coated.

Time to add the chopped cabbage, cooked corned beef, beef broth, bay leaves, and caraway seeds if you’re using them. Give everything a good stir to combine.

Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about an hour, or until the veggies are tender and the flavors meld together.

Once ready, season your soup with salt and pepper according to your taste preference.

Serve up your homemade corned beef and cabbage soup piping hot, and enjoy the heartwarming goodness!