CORNED BEEF AND CABBAGE SOUP
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
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
1930'S CORNED BEEF AND CABBAGE SOUP
Great Grandmother was known for this one. When she knew we were going to visit she made a big kettle of this mouth watering soup and extra homemade bread and sweet butter. Hillandale Sweet butter is the closest taste to Grammy's. I've been making this soup for 20+yrs. Having had first timers eat this recipe Grammy's way they raved compliments and always came back for 3rd's! I've never been able to eat just one bowl. My youngest daughter (9 yrs) will not eat cabbage, but she finally ate cabbage with this soup and she loved it.
Provided by domesticatedmom
Categories Low Cholesterol
Time 2h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Empty beef into large soup pot; cover with water and mush it a bit.
- Let come to a boil and stir nicely to get the beef flavor going.
- Add cabbage and fresh carrots.
- add more water to cover and let simmer about 30 minutes.
- Add Potatoes and corn and continue to add small amounts of water to keep enough broth for cooking and flavoring.
- Simmer until potatoes and carrots are fork tender.
- Stir occasionally to ensure equal tenderness.
- Serve in large bowls and lots of cut homemade bread--you're going to need it!
- Its usually a 2 hour prep and cook combined.
- The longer it simmers the better the flavor.
ALEA'S CORNED BEEF AND CABBAGE SOUP
My family loves corned beef and cabbage, so I take advantage of the sales on both items around St. Patrick's day. I buy extra corned beef when it goes on sale, so we can enjoy it over the next couple of months rather than just on St. Patrick's Day. When I make Corned Beef and Cabbage, I always end up with leftover corned beef. I often use the leftovers to make Corned Beef and Cabbage Casserole, but this time I decided to go a slightly lower calorie route and make Corned Beef and Cabbage Soup. I use 6 cups of liquid to make this soup, but to make it more flavorful, and reduce waste, I use all of the leftover dripping from cooking the corned beef to make up some of that 6 cups. I also add any leftover gravy to add even more flavor. I pour the leftover drippings and any leftover gravy into a large Pyrex measuring cup, then I add enough beef broth to bring it to 6 cups of liquid. The leftover corned beef will still have quite a bit of the original spice blend on it and the drippings will include spices, so there is no need to add additional spices to the broth.
Provided by ElizabethKnicely
Categories Meat
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Add the broth, chopped potatoes, onion, and garlic to a large pot.
- Bring to a boil, reduce flame and simmer until potatoes are fork tender.
- Add the corned beef and cabbage and cook until the meat is heated through and the cabbage wilts, approximately 3-5 minutes.
- Will you be taking advantage of the great sales on cabbage? If so, what will you make with your cabbage?
Nutrition Facts : Calories 106.5, Fat 0.6, SaturatedFat 0.3, Sodium 698.9, Carbohydrate 21.5, Fiber 3.3, Sugar 3.5, Protein 4.9
CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP
I found this out on the web and thought it might be interesting for St. Patty's Day! (Time does not include time to cook corned beef)
Provided by Cook4_6
Categories European
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients to large pot.
- Bring to boil, reduce heat and cook until vegetables are tender.
- Mix cornstarch and water together to make a paste.
- Bring the Soup back to a boil, add the paste with a whisk, until the soup is thick.
- Now simmer, then add cream, butter, salt, pepper and beer.
- Garnish with chopped parsley.
Nutrition Facts : Calories 411.5, Fat 34, SaturatedFat 19.5, Cholesterol 125.4, Sodium 1718.7, Carbohydrate 18.7, Fiber 2.1, Sugar 3.5, Protein 9.3
THE QUIET MAN IRISH PUB CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP
Source: The Quiet Man Irish Pub, Dover, New Jersey found on all restaurant recipes site
Provided by malinda sargent
Categories Cream Soups
Number Of Ingredients 13
Steps:
- 1. Combine first 6 ingredients in large pot. Bring to boil, reduce heat and cook until vegetables are tender. Mix cornstarch and water together to make a paste. Bring the soup back to a boil, add the paste with a whisk, until the soup is thick. Now simmer, then add cream, butter, salt, pepper and beer. Garnish with chopped parsley.
CORNED BEEF AND CABBAGE SOUP
Make and share this Corned Beef and Cabbage Soup recipe from Food.com.
Provided by KarlaOregon
Categories One Dish Meal
Time 5h25m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1408.1, Fat 87.7, SaturatedFat 29.1, Cholesterol 445.4, Sodium 6568.8, Carbohydrate 61, Fiber 9.6, Sugar 10.8, Protein 90.2
PARSNIP SOUP WITH CORNED BEEF AND CABBAGE
Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.
Categories Beef Sauté High Fiber St. Patrick's Day Dinner Parsnip Spring Cabbage Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 first-course or 2 main-course servings
Number Of Ingredients 7
Steps:
- Sauté 2 tablespoons corned beef fat and bay leaves in large saucepan over medium-high heat until fat renders, about 2 minutes. Stir in parsnips and onions. Add 3 cups broth. Cover; simmer until parsnips are tender, about 10 minutes.
- Meanwhile, cut cabbage and corned beef slices crosswise into very thin strips. Melt 1 tablespoon fat in medium skillet over medium-high heat. Add cabbage and corned beef. Sprinkle with salt and pepper. Toss until cabbage wilts, about 3 minutes.
- Working in batches, puree soup with bay leaves and cream in blender until smooth. Return to same pan. Rewarm soup, thinning with more broth if too thick. Season with salt and pepper. Ladle into bowls. Mound corned beef and cabbage in center.
BONNIE'S CORNED BEEF AND CABBAGE SOUP
This is a very simple and satisfying fall soup from the Dare kitchen. It contains most ingredients found in your pantry and it is easy to prepare. Pair it with some of my crunchy, Rustic Artisan Dutch Oven Bread, which I have posted on this site, and this soup can be on your dinner table in less than 30 minutes. Enjoy! ~Bonnie
Provided by BonniE !
Categories Beef Soups
Number Of Ingredients 12
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
CORNED BEEF AND CABBAGE SOUP
From HELEN'S PANTRY
Provided by Eddie Jordan
Categories Other Soups
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. In a 5 quart dutch oven, combine corned beef and water.
- 2. Bring to a boil
- 3. Reduce heat cover and simmer 15 minutes
- 4. Skim off any scum that rises to the surface.
- 5. Add bouillon cube, onion, and garlic. In a garni bag add peppercorns, cloves and bay leaf
- 6. Simmer covered an additional 3 to 4 hours or until meat is tender.
- 7. Remove meat from stock.
- 8. Skim fat from stock.
- 9. Cut meat into bite size pieces return to stock.
- 10. Stir in carrots and potatoes.
- 11. Bring to a boil.
- 12. Reduce heat cover and simmer 15 minutes more.
- 13. Stir in cabbage. Simmer covered an additional 15 minutes or until vegetables are tender
- 14. Remove garni bag with pepper corns, cloves and bay leaf discard.
CORNED BEEF AND CABBAGE SOUP (LOW CARB)
Had this for lunch this week at a local restaurant and decided to replicate it at home.
Provided by Marianne Gleason
Categories Beef Soups
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Add olive olive to a soup pan or large dutch oven; heat on medium high.
- 2. Add carrots, celery and onion and saute for 5-7 minutes.
- 3. Add corned beef and shredded cabbage. Saute until cabbage starts to wilt.
- 4. Add beef broth, bays leaves and salt & pepper. Simmer for an hour before serving.
GRANDMA'S CANNED CORNED BEEF AND CABBAGE SOUP
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
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
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