Corned Beef And Cabbage Soup Recipes Easy Recipe For Potato

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CORNED BEEF-AND-CABBAGE SOUP



Corned Beef-and-Cabbage Soup image

Hearty soup, chock full of corned beef, cabbage and potatoes! Great tasting soup! Different than the usual Corned Beef and Cabbage meal. Got this recipe from Woman's Day Magazine...tried it right away...Loved it!

Provided by BB502

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1/2 lb deli-sliced corned beef (cut into strips)
8 ounces green cabbage, cored & diced (about 3 cups)
3 medium carrots, chopped to large chunks
1 medium onion, chopped
1 teaspoon caraway seed
1 large baking potato, peeled & cut into 1/2 inch pieces
1 (48 ounce) can chicken broth
2 cups apple juice
1/4 teaspoon black pepper

Steps:

  • In pot, heat oil over medium heat.
  • Add corned beef, stirring occasionally, about 3 minutes.
  • Add cabbage, carrots, onion and caraway seeds.
  • Cook stirring occasionally, 8-10 minutes.
  • Add potato, broth, juice and black pepper; bring to a boil.
  • Reduce heat to low; simmer until vegetables are tender (about 30 minutes).

Nutrition Facts : Calories 198.4, Fat 10.1, SaturatedFat 2.6, Cholesterol 27.8, Sodium 906.5, Carbohydrate 16.9, Fiber 2.2, Sugar 9.2, Protein 10.1

CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP



Cream of Corned Beef, Cabbage and Potato Soup image

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

2 quarts broth, reserved corned beef cooking liquid
1/2 lb corned beef, cooked, shredded
1 large potato, diced medium
1 small onion, diced medium
1/4 head cabbage, diced medium
1 -2 carrot, diced medium
4 tablespoons cornstarch
4 tablespoons cold water
1 pint heavy cream
1/4 cup fresh parsley, chopped
4 tablespoons unsalted butter
3 ounces beer (optional)
salt and pepper

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

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

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

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

CORNED BEEF AND CABBAGE SOUP



Corned Beef and Cabbage Soup image

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

4 lbs corned beef, chopped
5 cups green cabbage, chopped
1 onion, chopped
4 carrots, sliced medium thick
3 stalks celery, sliced
4 potatoes, cut into chunks
1 1/2 ounces dry au jus mix
1 teaspoon Season-All salt, i use emeril original essence
2 tablespoons ketchup
1 dash pepper
1/2 teaspoon garlic powder
5 cups hot water

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

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