Indulge in the tantalizing world of Cabbage and Corned Beef Soup, a hearty and comforting dish that promises a symphony of flavors. Embark on a culinary adventure with three delectable recipes, each offering a unique twist on this classic soup. Discover the traditional route with the Classic Cabbage and Corned Beef Soup, where tender beef, cabbage, and vegetables harmoniously blend in a savory broth. For a modern twist, explore the zesty and flavorful Mexican-Inspired Cabbage and Corned Beef Soup, where a blend of Mexican spices and fresh cilantro elevate the soup to a whole new level. Craving a creamy and cheesy delight? Look no further than the Creamy Cabbage and Corned Beef Soup, where a velvety smooth broth embraces the beef and cabbage, complemented by a generous helping of melted cheese. Whichever recipe you choose, embark on a culinary journey that will warm your soul and satisfy your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
CABBAGE & CORNED BEEF SOUP
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
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.
1930'S CORNED BEEF AND CABBAGE SOUP
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
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.
ALEA'S CORNED BEEF AND CABBAGE SOUP
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
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
THE QUIET MAN IRISH PUB CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP
Source: The Quiet Man Irish Pub, Dover, New Jersey found on all restaurant recipes site
Provided by malinda sargent
Categories Cream Soups
Number Of Ingredients 13
Steps:
- 1. Combine first 6 ingredients in 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.
CORNED BEEF AND CABBAGE SOUP (LOW CARB)
Had this for lunch this week at a local restaurant and decided to replicate it at home.
Provided by Marianne Gleason
Categories Beef Soups
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Add olive olive to a soup pan or large dutch oven; heat on medium high.
- 2. Add carrots, celery and onion and saute for 5-7 minutes.
- 3. Add corned beef and shredded cabbage. Saute until cabbage starts to wilt.
- 4. Add beef broth, bays leaves and salt & pepper. Simmer for an hour before serving.
BONNIE'S CORNED BEEF AND CABBAGE SOUP
This is a very simple and satisfying fall soup from the Dare kitchen. It contains most ingredients found in your pantry and it is easy to prepare. Pair it with some of my crunchy, Rustic Artisan Dutch Oven Bread, which I have posted on this site, and this soup can be on your dinner table in less than 30 minutes. Enjoy! ~Bonnie
Provided by BonniE !
Categories Beef Soups
Number Of Ingredients 12
Steps:
- 1. Knife cut the cabbage into pieces about 1 1/2 inches long, and slice the cooked corned beef into strips about ΒΌ 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
CORNED BEEF AND CABBAGE SOUP
From HELEN'S PANTRY
Provided by Eddie Jordan
Categories Other Soups
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. In a 5 quart dutch oven, combine corned beef and water.
- 2. Bring to a boil
- 3. Reduce heat cover and simmer 15 minutes
- 4. Skim off any scum that rises to the surface.
- 5. Add bouillon cube, onion, and garlic. In a garni bag add peppercorns, cloves and bay leaf
- 6. Simmer covered an additional 3 to 4 hours or until meat is tender.
- 7. Remove meat from stock.
- 8. Skim fat from stock.
- 9. Cut meat into bite size pieces return to stock.
- 10. Stir in carrots and potatoes.
- 11. Bring to a boil.
- 12. Reduce heat cover and simmer 15 minutes more.
- 13. Stir in cabbage. Simmer covered an additional 15 minutes or until vegetables are tender
- 14. Remove garni bag with pepper corns, cloves and bay leaf discard.
Tips:
- Use a variety of vegetables to add flavor and texture to the soup. Some good options include carrots, celery, potatoes, and turnips.
- If you don't have corned beef on hand, you can use leftover roast beef or brisket instead.
- To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- When you're ready to serve the soup, reheat it over medium heat until it's warmed through.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
Cabbage and Corned Beef Soup is a hearty and flavorful soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and satisfying meal, give this soup a try.
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