Best 7 Bonnies Corned Beef And Cabbage Soup Recipes

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In this article, we'll explore the delectable world of "Bonnie's Corned Beef and Cabbage Soup," a hearty, comforting, and flavorful dish that is sure to warm your soul and fill your belly with satisfaction. With its tender corned beef, savory cabbage, and a rich broth brimming with aromatic spices, this soup is a classic for a reason. Whether you're looking for a delightful meal to share with friends and family on a chilly evening, or simply seeking a comforting bowl of goodness to lift your spirits, this recipe is sure to hit the spot. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey that will leave you yearning for more.

Here are our top 7 tried and tested recipes!

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

CABBAGE & CORNED BEEF SOUP



Cabbage & Corned Beef Soup image

Make and share this Cabbage & Corned Beef Soup recipe from Food.com.

Provided by brianghester

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 medium sweet onion (medium diced)
1/2 head cabbage (cut into egg noodle sized pieces)
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
2 cloves diced garlic (diced)
1 (6 ounce) can tomato paste
1 (12 ounce) can corned beef (just cut or dice into small pieces)
1 (32 ounce) box beef stock
salt and pepper

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.

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

CANNED CORNED BEEF AND CABBAGE



Canned Corned Beef and Cabbage image

Simplistically quick, tasty, and hearty. Canned corned beef simmered with tomato sauce, herbs, and cabbage (or green beans). A definite meal to add to the weekly dinner menu for busy parents.

Provided by Keani

Time 35m

Yield 6

Number Of Ingredients 6

2 (12 ounce) cans corned beef
1 tablespoon soy sauce
½ teaspoon Italian seasoning
1 pinch ground black pepper to taste
2 (12 ounce) cans tomato sauce
1 ½ medium heads cabbage, chopped

Steps:

  • Brown corned beef in a skillet over high heat for 5 minutes. Add soy sauce, Italian seasoning, and pepper. Stir in tomato sauce and bring to a boil.
  • Stir in cabbage and return to a boil. Lower heat, cover, and simmer until cabbage is tender or cooked to your liking, about 10 minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 19.7 g, Cholesterol 96.3 mg, Fat 17.2 g, Fiber 7.4 g, Protein 35 g, SaturatedFat 7 g, Sodium 1911.9 mg, Sugar 11.8 g

BONNIE'S CORNED BEEF CHOWDER



BONNIE'S CORNED BEEF CHOWDER image

This is a delicious way to serve your leftovers from your corned beef and cabbage dinner. So easy to prepare, just toss the ingredients in the crockpot and let it cook to blend the flavors! Trust me, it won't taste like it is left over! This is a keeper for us, and I hope it will be a keeper for your family. Enjoy!

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Chowders

Number Of Ingredients 9

2 cup(s) leftover cooked and diced corned beef
2 cup(s) small diced leftover red potatoes
1 cup(s) diced chopped cabbage
1 cup(s) small diced cooked onion
2 cup(s) leftover diced carrots
1 can(s) chicken broth
2 can(s) cream of potato soup (10 3/4 oz. size)
1 cup(s) half and half
1 cup(s) milk. lighter version, use 2% milk.

Steps:

  • 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.
  • 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!

ALEA'S CORNED BEEF AND CABBAGE SOUP



Alea's Corned Beef and Cabbage Soup image

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

6 cups beef broth
4 medium red potatoes, cut into bite size pieces
1/2 cup diced onion
4 garlic cloves, minced
2 cups cooked corned beef, diced
6 cups chopped cabbage

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

CORNED BEEF AND CABBAGE SOUP



Corned Beef and Cabbage Soup image

A delightful St. Patrick's day dish. Very filling and easy to make. I like the red-skinned potatoes because of the coloring it adds. Remember, times are approximate. Adjust to your own style.

Provided by Bookwyrm in the Kit

Categories     Clear Soup

Time 1h10m

Yield 1 batch of soup, 4-8 serving(s)

Number Of Ingredients 7

5 lbs potatoes (red-skinned suggested)
1 head cabbage
1 (12 ounce) can corned beef
butter
salt
pepper
other spices

Steps:

  • Cut up potatoes and place in a large pot. Fill with water and boil potatoes until skin starts to fall off (aproximately 1 hour).
  • Wash cabbage head and cut into desired size (I like to cut the cabbage into quarters, then slice into strips).
  • Add cabbage to pot. Boil for 10 minutes or so until cabbage is tender.
  • Add can of corned beef, breaking up chunks with ladle.
  • Add butter, salt, pepper, and other spices to taste. Let boil for about 20 minutes, then serve.

Nutrition Facts : Calories 704.8, Fat 16.9, SaturatedFat 5.6, Cholesterol 83.3, Sodium 1038.8, Carbohydrate 112.2, Fiber 17.7, Sugar 12.6, Protein 30.2

Tips:

  • For a more flavorful soup, use a combination of beef broth and water.
  • If you don't have corned beef, you can use leftover pot roast or brisket.
  • Add a tablespoon of Dijon mustard to the soup for a tangy flavor.
  • For a heartier soup, add a cup of cooked barley or rice.
  • Garnish the soup with fresh parsley or chives before serving.

Conclusion:

Bonnie's Corned Beef and Cabbage Soup is a delicious and easy-to-make soup that is perfect for a cold winter day. With its simple ingredients and flavorful broth, this soup is sure to be a hit with your family and friends.

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