Best 5 Bonnies Corned Beef And Cabbage Soup Recipes

CORNED BEEF AND CABBAGE SOUP RECIPE

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

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.

CORNED BEEF AND CABBAGE SOUP

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.

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

FAVORITE CORNED BEEF AND CABBAGE

Steps:

• Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.