Corned Beef And Cabbage Soup Recipes

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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.

CORNED BEEF AND CABBAGE SOUP RECIPE



Corned Beef and Cabbage Soup Recipe image

Turn leftover Saint Patrick's Day corned beef and cabbage into a hearty, homey one-pot soup. Earthy caraway seeds, fresh dill, and pungent malt vinegar give this quick-cooking soup complex flavor. Serve with Irish soda bread for a homey and comforting supper. To make this soup without leftovers, use store-bought corned beef (choose a piece about 1 inch thick) and pre-boil the cabbage, potatoes, and carrots until tender, 10 to 15 minutes.

Provided by Southern Living Editors

Categories     Soup

Time 30m

Yield Serves 8

Number Of Ingredients 17

1 tablespoon olive oil
1 tablespoon unsalted butter
2 cups chopped yellow onion (from 1 large onion)
1 cup chopped celery (from 4 stalks)
2 teaspoons minced garlic (from 2 garlic cloves)
1 teaspoon caraway seeds
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 bay leaves
8 cups beef broth
2 cups chopped cooked cabbage
2 cups chopped cooked Yukon Gold potatoes
2 cups chopped cooked carrots
1 pound shredded cooked corned beef
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
Malt vinegar

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



Corned Beef and Cabbage Soup image

Leftover corned beef is transformed into a delicious barley and vegetable soup. If you don't have leftovers, use thick deli slices of corned beef.

Provided by Diana Rattray

Categories     Appetizer     Dinner     Entree     Lunch     Soup

Time 1h20m

Yield 8

Number Of Ingredients 15

2 tablespoons butter
1 large onion (or 2 medium)
2 ribs celery (about 1 cup chopped)
2 cloves garlic
4 medium carrots (about 1 1/2 cups diced or julienne)
2 quarts chicken broth
1/2 small head cabbage (coarsely chopped, about 4 to 5 cups)
1/4 cup pearled barley
1 small bay leaf
1 tablespoon fresh chopped parsley (or 1 teaspoon dried parsley flakes)
1/2 teaspoon dried leaf thyme
1/4 teaspoon freshly ground black pepper
2 cups diced cooked corned beef (about 10 to 12 ounces)
1 (14 1/2-ounce) can diced tomatoes (undrained)
Salt (to taste)

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!

Nutrition Facts : Calories 234 kcal, Carbohydrate 21 g, Cholesterol 49 mg, Fiber 6 g, Protein 17 g, SaturatedFat 5 g, Sodium 1495 mg, Sugar 9 g, Fat 10 g, ServingSize 8 servings, UnsaturatedFat 0 g

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

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

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