Heat olive oil in large Dutch oven or stockpot over medium heat. Add carrots celery and onions and sauté about 5 to 7 minutes. Add corned beef And sauté about three minutes. Add corned beef stock, and water, chicken broth, salt, pepper, Italian seasoning thyme, and potatoes. Bring to a boil then cover and simmer for 15 minutes until potatoes are tender. Once potatoes are tender add cabbage and cook uncovered 10 minutes until Cabbage is at desired tenderness.