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Irish Vegetable Soup Recipe
Ash Tyrrell

Irish Vegetable Soup Recipe

I made this Irish Vegetable Soup recipe on a chilly evening when I was craving something warm, simple, and comforting. The aroma of simmering root vegetables instantly made my kitchen feel cozy.
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Total Time 55 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – Helps sauté the vegetables and develop flavor at the base of the soup.
  • 1 large yellow onion diced – Adds sweetness and depth; yellow onions work best for soups.
  • 2 cloves garlic minced – Fresh garlic gives a bold aroma; avoid jarred garlic for better flavor.
  • 3 carrots peeled and sliced – Bring natural sweetness and classic soup texture.
  • 2 celery stalks sliced – Adds subtle earthiness and balances the sweetness of carrots.
  • 2 large russet potatoes peeled and diced – Provide heartiness; russets break down slightly and thicken the soup naturally.
  • 1 cup green cabbage shredded – Traditional in Irish soups, adds texture and mild flavor.
  • 1 14.5-ounce can diced tomatoes – Adds light acidity and color to brighten the broth.
  • 4 cups low-sodium vegetable broth – Forms the base; low-sodium allows better seasoning control.
  • 1 teaspoon dried thyme – Gives classic Irish herb flavor; rub it between your fingers before adding.
  • 1 bay leaf – Adds subtle background depth during simmering.
  • ½ teaspoon freshly ground black pepper – Enhances overall flavor.
  • 1 teaspoon salt adjust to taste – Season gradually for the best balance.
  • 2 tablespoons fresh parsley chopped – Adds freshness at the end.

Method
 

  1. Start by washing, peeling, and chopping all vegetables into even-sized pieces. Uniform cuts ensure even cooking and better texture. I like keeping the pieces slightly chunky for a rustic feel.
  2. Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent. Stir in garlic and cook briefly until fragrant, being careful not to brown it.
  3. Add carrots and celery to the pot and cook for a few minutes. This helps release their natural sweetness. Stir occasionally so they soften without sticking.
  4. Stir in the diced potatoes and shredded cabbage. These vegetables give the soup its traditional Irish character. Let them cook briefly to absorb the flavors in the pot.
  5. Add diced tomatoes with their juices and pour in the vegetable broth. Drop in the bay leaf and sprinkle in thyme, salt, and pepper. Stir everything together gently.
  6. Bring the soup to a gentle boil, then reduce heat to low. Cover partially and simmer for about 30–35 minutes. The vegetables should be fork-tender and the flavors well blended.
  7. Remove the bay leaf before serving. Taste and adjust seasoning if needed. Stir in freshly chopped parsley for a bright, fresh finish.

Notes

  • I like sautéing the vegetables a bit longer for deeper flavor before adding broth.
  • Sometimes I mash a few potatoes in the pot to naturally thicken the soup.
  • I always season gradually instead of adding all salt at once.
  • If I have time, I let the soup sit for 10 minutes before serving; the flavor improves noticeably.
  • I find that fresh parsley at the end makes a huge difference in brightness.