Best Bonnies Corned Beef And Cabbage Soup Recipes

CORNED BEEF AND CABBAGE SOUP RECIPE

Steps:

• Heat oil and butter in a large Dutch oven over medium-high. Add onion and celery; cook until translucent, 5 minutes. Add garlic, caraway seeds, salt, and pepper; cook until fragrant, 1 minute. Add bay leaves and broth; bring to a boil over high. Reduce to medium-low.
• Stir in cooked cabbage, potatoes, carrots, and beef; cook until hot, 15 minutes. Remove bay leaves; discard. Stir in dill and parsley. Serve with vinegar on the side.

CORNED BEEF AND CABBAGE SOUP

Steps:

• Gather the ingredients.
• Peel the onion and chop it coarsely. Cut the celery into 1/4-inch slices and then peel and mince the garlic . Peel the carrots and slice them into matchsticks or dice them into 1/4-inch pieces.
• Heat the butter in a large stockpot or Dutch oven over medium-low heat.
• Add the onion and celery to the pot and saute until tender, stirring frequently.
• Add the minced garlic and continue cooking for 1 minute. Add the carrots, chicken stock, chopped cabbage, and barley. Add the bay leaf , parsley, thyme, and pepper; bring to a boil.
• Reduce the heat to low to maintain a simmer. Cover the pan and simmer for 45 minutes.
• Add the corned beef and tomatoes; increase heat and bring it back to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
• Taste and add salt, as needed.
• Serve and enjoy!

CABBAGE AND CORNED BEEF CHOWDER

Steps:

• Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
• Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
• Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
• Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.

CORNED BEEF AND CABBAGE SOUP

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.

BONNIE'S CORNED BEEF AND CABBAGE SOUP

Steps:

• 1. Knife cut the cabbage into pieces about 1 1/2 inches long, and slice the cooked corned beef into strips about ¼ inch thick and two inches long. Set aside. You will add the cooked corned beef to the soup last.
• 2. Saute the prepped Vegetables in 2 tablespoons butter in a large soup pot over medium heat until vegetables start to get tender. Then add the 3 cups of chicken broth to the pot, and add the thyme, salt and pepper to taste. Then simmer the soup over medium low heat for about 15 to 20 minutes until vegetables are tender and flavors have blended. Add the cooked corned beef the last five minutes of cooking.
• 3. Serve and Enjoy!
• 4. Serve with my crunchy, Rustic Artisan (No Knead) Dutch Oven Bread on this site that I have posted: https://www.justapinch.com/recipes/bread/other-bread/rustic-artisan-bread-bonnies.html?r=1

BONNIE'S CORNED BEEF CHOWDER

Steps:

• 1. MAKE THE SOUP: Add the 2 cans of potato soup to the crockpot. (don't add water to the soups!) Add the chicken broth and give it a stir until well mixed. Add red potatoes, cabbage, onions, carrots and stir. Cook for one hour on HIGH and then turn to LOW and cook for 3 hours. Stir halfway through.
• 2. Add the cream and the milk (according to how thick you want the chowder, more if needed.) and season with salt and pepper to taste. Cover and cook on LOW for 20 to 30 minutes, and serve! Enjoy!

GRANDMA'S CANNED CORNED BEEF AND CABBAGE SOUP

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.

CABBAGE & CORNED BEEF SOUP

Steps:

• In a heavy, stock sized (4-6 qt) pot (enamled cast iron works well) over medium head, heat olive oil, then add onions. Sautee onions until almost tender (3-5 minutes).
• Add cabbage, sautee with onions, stirring frequently, 10 minutes until onions and cabbage are tender.
• Add garlic, basil, oregano, sautee 1 minute longer.
• Add corned beef, tomato paste, and beef stock.
• Stir until tomato paste is dissolved, heat over low heat for 15-20 minutes. Salt and Pepper to taste.

CORNED BEEF AND CABBAGE SOUP

Steps:

• Add all ingredients to crock pot, except potatoes, stir well.
• Cook on high for one hour, turn to low for another 3-4 hours.
• Add potatoes, cook until tender.
• Usually another hour and half.
• You may need to adjust time, depending on crock pot.

CORNED BEEF HASH AND EGGS

Steps:

• In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.