Best 3 Evangeline Parish Corn Beef Soup Recipes

**Evangeline Parish Corn Beef Soup: A Culinary Journey to Louisiana's Heart**

In the heart of Louisiana's rich culinary heritage lies Evangeline Parish, renowned for its delectable Corn Beef Soup. This hearty and flavorful soup embodies the spirit of Cajun cuisine, blending traditional ingredients with a unique twist that captivates taste buds. As you embark on this culinary adventure, discover the secrets behind this beloved dish and explore variations that showcase its versatility. From the classic Evangeline Parish Corn Beef Soup recipe, passed down through generations, to innovative takes that incorporate unexpected flavors, this article presents a symphony of tastes that will satisfy every palate. Prepare to indulge in a bowl of comfort, warmth, and the essence of Louisiana's culinary artistry.

Here are our top 3 tried and tested recipes!

EASY ONE POT CORN BEEF VEGETABLE SOUP

Easy One Pot Corn Beef Vegetable Soup image

Provided by My Food and Family

Categories Home

Time 1h

Number Of Ingredients 4

Ingredients

1 can (15 oz.) of each vegetable: corn, peas, green beans, sliced potatoes, sliced carrots
2 cans corned beef
1 large can tomato juice
1 cup of water

Steps:

Drain all cans of vegetables and put vegetables in a pot.
Open corn beef cans and tear apart meat with fork, add to vegetables in pot.
Add tomato juice and water in pot. Stir, cover and cook over low heat for about 45 minutes. Then serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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

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

Tips:

Use a large pot to make the soup so that there is plenty of room for the ingredients to simmer.
Use a good quality corn beef brisket. This will make a big difference in the flavor of the soup.
Do not overcook the corn beef. It should be cooked until it is tender, but not so tender that it falls apart.
Add vegetables to the soup in stages. This will help to ensure that they are all cooked evenly.
Season the soup to taste with salt and pepper.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

Evangeline Parish Corn Beef Soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup mild or spicy, this recipe has something for everyone. So next time you are looking for a delicious and satisfying soup, give Evangeline Parish Corn Beef Soup a try.