Best 1930s Corned Beef And Cabbage Soup Recipes

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LEFTOVER CORNED BEEF AND CABBAGE SOUP



Leftover Corned Beef and Cabbage Soup image

Corned beef and cabbage soup is the perfect way to use up leftovers after Saint Patrick's Day.

Provided by Irish American Mom

Categories     Soup

Time 30m

Number Of Ingredients 10

1 tablespoon olive oil
1 onion (diced)
1 cup carrots (cooked and sliced)
3 cups potatoes (cooked and cubed)
2 cups corned beef (cooked and cubed)
3 cups cabbage (cooked)
28 ounces diced tomatoes (1 can)
½ teaspoon dried thyme
½ teaspoon garlic powder
5 cups chicken broth

Steps:

  • Heat the olive oil in a large soup pot or dutch oven over medium high heat. Add the diced onions and cook for 5 minutes until softened.
  • Add the cabbage, potatoes, corned beef, and chicken stock to the pot. Add the diced tomatoes, dried thyme and garlic powder. Bring the soup to a boil and simmer for 15 minutes until heated through.
  • Serve warm with rustic bread.

Nutrition Facts : Calories 237 kcal, Carbohydrate 23 g, Protein 12 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 32 mg, Sodium 1289 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CORNED BEEF AND CABBAGE SOUP



Corned Beef and Cabbage Soup image

All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 medium onion, quartered
3 stalks celery, quartered
3 medium carrots, quartered
3 tablespoons unsalted butter
Heaping 1/4 teaspoon ground allspice
1 pound plum tomatoes, halved
3 cups low-sodium beef broth
4 cups chopped green cabbage (about 1/4 medium head)
1/2 pound Yukon gold potatoes, chopped
3/4 cup quick-cooking barley
1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)
Kosher salt and freshly ground pepper

Steps:

  • Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
  • Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
  • Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
  • Stir in the corned beef and season with salt and pepper.

Nutrition Facts : Calories 352, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 38 milligrams, Sodium 349 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 16 grams

THREE'S-A-CHARM SHAMROCK SOUP



Three's-a-Charm Shamrock Soup image

There's no better way to use up leftover St. Patrick's Day corned beef, cabbage and potatoes than to make a hearty soup. This second-time-around soup is one of my best.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

6 celery ribs, chopped
4 medium carrots, sliced
2 cups cubed peeled potatoes
5 cups water
3 cups diced cooked corned beef
2 cups chopped cooked cabbage
1 teaspoon dill weed
1 teaspoon salt
1 teaspoon seasoned salt
1/2 teaspoon white pepper

Steps:

  • In a large soup kettle, bring the celery, carrots, potatoes and water to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. , Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until heated through.

Nutrition Facts : Calories 132 calories, Fat 7g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 818mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

GRANDMA'S CANNED CORNED BEEF AND CABBAGE SOUP



Grandma's Canned Corned Beef and Cabbage Soup image

And easy and tasty soup using canned corned beef, cabbage, corn, tomatoes, and potatoes. Very flexible and forgiving recipe. This soup tastes better each time it is reheated.

Provided by Apple Dumpling

Categories     Corned Beef and Cabbage

Time 1h10m

Yield 8

Number Of Ingredients 11

1 tablespoon oil
1 large onion, chopped
6 large potatoes, peeled and cubed
1 small head cabbage, chopped
salt to taste
6 cups water, or as needed
1 (32 ounce) can diced tomatoes
2 (12 ounce) cans corned beef
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
ground black pepper to taste

Steps:

  • Heat oil in a large pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Add potatoes, cabbage, salt, and pepper. Add water to cover and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
  • Add diced tomatoes, corned beef, cream-style and kernel corns, and pepper. Cook until heated through, about 15 minutes.

Nutrition Facts : Calories 577.3 calories, Carbohydrate 79.8 g, Cholesterol 72.2 mg, Fat 15.3 g, Fiber 11.3 g, Protein 33.1 g, SaturatedFat 5.7 g, Sodium 1390 mg, Sugar 12.2 g

IRISH CORNED BEEF WITH CABBAGE



Irish Corned Beef With Cabbage image

Make and share this Irish Corned Beef With Cabbage recipe from Food.com.

Provided by Gardening Girl

Categories     Meat

Time 3h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 -5 lbs corned beef (preferably the top rib, but silverside is good, too)
2 onions, peeled but left whole
6 cloves
2 bay leaves
8 black peppercorns
3 large carrots, peeled and cut into 3 pieces each
4 -6 potatoes, peeled and halved (evenly sized floury about 4oz each)
1 medium green cabbage
salt & freshly ground black pepper
hot mustard, to serve (optional)

Steps:

  • Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables.
  • Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover.
  • Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2½ hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.
  • Add the carrots and bring back to the boil.
  • Then add the potatoes and simmer for 15 minutes.
  • Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together.
  • Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.
  • Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock.
  • Serve with some hot mustard, if you wish.

Nutrition Facts : Calories 1403.4, Fat 86.8, SaturatedFat 28.9, Cholesterol 444.9, Sodium 5240.9, Carbohydrate 62.8, Fiber 12.2, Sugar 14.6, Protein 91.1

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