1930s Corned Beef And Cabbage Soup Recipes

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1930'S CORNED BEEF AND CABBAGE SOUP



1930's Corned Beef and Cabbage Soup image

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

2 -3 lbs cabbage, chopped
2 (12 ounce) cans corned beef
1 (15 ounce) can white corn (I like shoepeg in mine)
1 1/8 lbs baby carrots (faster version canned carrots is fine)
10 large russet potatoes, quartered (not canned potatoes please)
water

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.

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

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

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.

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