Best 4 1930s Corned Beef And Cabbage Soup Recipes

In the annals of classic comfort food, corned beef and cabbage soup stands tall, a hearty and flavorful dish that has been warming hearts and satisfying appetites for generations. This iconic soup, with its roots in the kitchens of Ireland, showcases the harmonious blend of tender corned beef, earthy cabbage, and a rich, savory broth. Our culinary journey takes us through a collection of delectable corned beef and cabbage soup recipes, each offering unique variations on this timeless favorite. From the traditional Irish-style soup, brimming with tender beef, cabbage, and aromatic vegetables, to a slow-cooker version that effortlessly delivers fall-off-the-bone meat and infused broth, our recipes cater to every taste and cooking preference. Vegetarians and vegans will delight in our meatless rendition, where hearty vegetables take center stage, delivering a symphony of flavors and textures. For those seeking a keto-friendly option, we present a low-carb version that celebrates the classic flavors of corned beef and cabbage without compromising on taste. And for those with a penchant for creamy indulgence, our creamy corned beef and cabbage soup is an absolute must-try, where a velvety broth envelops tender beef, cabbage, and vegetables in a luscious embrace.

Let's cook with our recipes!

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.

Tips:

Choose the right cut of corned beef. Corned beef brisket is the traditional cut used for this soup, but you can also use chuck roast or rump roast. Brisket is a tougher cut of meat, but it has more flavor. If you're using a leaner cut of meat, you may want to add some extra fat to the soup, such as a tablespoon of butter or olive oil.
Don't overcook the corned beef. Corned beef is a tough cut of meat, so it needs to be cooked slowly and gently. Overcooking will make the meat tough and dry. The best way to tell if the corned beef is done is to insert a meat thermometer into the thickest part of the meat. The internal temperature should be 160 degrees Fahrenheit for medium-rare, 165 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
Use a good quality cabbage. Cabbage is the other main ingredient in this soup, so it's important to use a good quality cabbage. Look for a cabbage that is firm and heavy, with tightly packed leaves. Avoid cabbages that are wilted or have brown spots.
Add other vegetables to your soup. In addition to corned beef and cabbage, you can also add other vegetables to your soup, such as carrots, potatoes, onions, and celery. This will make your soup more flavorful and nutritious.
Season your soup to taste. Corned beef and cabbage soup is traditionally seasoned with salt, pepper, and bay leaves. You can also add other spices, such as garlic powder, onion powder, or paprika. Season your soup to taste until it reaches the desired flavor.

Conclusion:

Corned beef and cabbage soup is a classic Irish dish that is perfect for a cold winter day. It's hearty, flavorful, and easy to make. With a few simple tips, you can make the best corned beef and cabbage soup that you've ever tasted.