Tender, salty, corned beef, bite-size chunks of potatoes, and shredded inexperienced cabbage are mixed in a savory broth to make this corned beef soup. This meal by no means fails to make everybody in my household pleased.
Corned Beef Soup
On the possibility that you’re fortunate sufficient to have some leftover corned beef ready within the fridge, this recipe will benefit from it. If you happen to don’t occur to have corned beef in the home already, this corned beef and cabbage soup recipe is price a visit to the shop.
Savory and flavorful, I may fortunately breathe within the scent of this simmering soup all day lengthy. Nonetheless, fortunate for all of us, a short simmer is all it actually must wilt the cabbage, making it tender and never turning it to mush.
The brief simmer makes this an ideal recipe to tug collectively on a busy night time. Begin the onion cooking after which prep the opposite components as you go, including to the pot as you go alongside. The entire meal will come collectively in lower than half-hour from begin to end.
As soon as the onion has turn into largely translucent add the chopped celery and proceed cooking till tender. Subsequent is the Worcestershire, pepper, and potatoes. Discover you don’t add salt right here.
Corned Beef and Potato Soup
Corned beef may be very flavorful by itself, nevertheless, you may simply oversalt this soup. Each time I prepare dinner with corned beef I at all times wait till the very finish and do a style take a look at earlier than I add salt. I promise you received’t remorse ready!
Any type of potato will work within the soup. I do know the recipe says to peel them, however confession: I don’t at all times peel them.
If you happen to use a yellow potato, simply give them a superb scrub so there is no filth and you’re high quality. Minimize them into 1/2″ items or so for fast cooking and good small bites while you eat it.
Corned Beef Cabbage Soup
You’ll want these components to make this recipe:
- olive oil
- beef inventory or 6 cups water, plus 2 tablespoons beef base
- Worcestershire sauce
- inexperienced cabbage
- corned beef
- kosher salt
Bear in mind, I mentioned this can be a prep and add as you go. Which is without doubt one of the causes I like this recipe. Whereas the potatoes prepare dinner chop the cabbage and add it to the pot when the potatoes are fork-tender.
Whereas the cabbage simmers, tough chop the corned beef and add it cooking for only a minute or two.
Lastly, style the soup and add salt provided that wanted. Corned beef is often a lot salty so don’t be shocked when you don’t want any in any respect.
I make further corned beef yearly now, simply so I can play with the leftovers for a further day or two. We’ve already had Corned Beef, Cabbage and Red Potato Hash and I’ve the last two slices stashed away now for my lunch tomorrow, together with the final of the Colcannon. I’m wanting ahead to it!
Cabbage and Corned Beef
Some components simply work collectively higher than others. Corned beef and cabbage are a kind of excellent dinnertime pairs.
For so long as I can bear in mind, my household has loved a traditional corned beef and cabbage dinner on St. Patrick’s day. Nonetheless, some time again, this recipe for baked corned beef in the oven caught my eye and I saved the recipe to attempt.
This soup takes all of the Reuben flavors you’re keen on and combines them in a steaming sizzling bowl of soup, excellent for these chilly nights.
Servings: 6 servings
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Warmth the oil in a big pot over medium-high warmth. Add the onion and start sautéing it when you slice the celery. Add the celery and prepare dinner collectively till virtually tender, about 3 minutes.
Add the potatoes to the pot together with the broth, Worcestershire, and pepper. Convey to a boil after which cut back to a simmer for about 10-Quarter-hour, till the potatoes are tender.
Whereas the soup is simmering, slice the cabbage. When the potatoes are tender, add the cabbage and the corned beef. Stir for a couple of minute to wilt the cabbage.
Style the soup and add salt ONLY if wanted. Take away from the warmth and serve heat.
It is a nice recipe to tug collectively on a busy night time. Begin the onion cooking after which prep the opposite components because it begins to prepare dinner. The entire meal comes collectively in lower than half-hour begin to end.
Energy: 212kcal · Carbohydrates: 25g · Protein: 11g · Fats: 9g · Saturated Fats: 2g · Polyunsaturated Fats: 1g · Monounsaturated Fats: 4g · Ldl cholesterol: 25mg · Sodium: 1402mg · Potassium: 769mg · Fiber: 6g · Sugar: 8g · Vitamin A: 170IU · Vitamin C: 81mg · Calcium: 90mg · Iron: 2mg
initially printed 3/20/14 – recipe notes up to date 2/10/23