Best 6 Corned Beef And Cabbage Soup Recipes

1930'S CORNED BEEF AND CABBAGE SOUP

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

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?

THE QUIET MAN IRISH PUB CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP

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 (LOW CARB)

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.

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

CORNED BEEF AND CABBAGE SOUP

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.