CORNED BEEF AND CABBAGE SOUP
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
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 ROLL SOUP
Beef and Cabbage Roll Soup is a hearty and healthy weeknight dinner with ground beef, onion, carrots, and cabbage you can make in just 30 minutes.
Provided by Sabrina Snyder
Categories Dinner
Time 34m
Number Of Ingredients 12
Steps:
- To a large dutch oven on medium-high heat add the ground beef, onion, salt and pepper.
- Break apart the meat, cooking it for 8-10 minutes until browned.
- Add in the garlic, cook for 1 additional minute.
- Pour in the celery, carrots, tomato sauce, paprika, beef broth, cauliflower rice and cabbage and bring to a simmer.
- Lower heat to medium, cover, and cook for 20 minutes.
Nutrition Facts : Calories 222 kcal, Carbohydrate 14 g, Protein 22 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 1129 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
CORNED BEEF AND CABBAGE SOUP RECIPE
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
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.
CORNED BEEF AND CABBAGE SOUP
Steps:
- Gather the ingredients.
- Peel the onion and chop it coarsely. Cut the celery into 1/4-inch slices and then peel and mince the garlic . Peel the carrots and slice them into matchsticks or dice them into 1/4-inch pieces.
- Heat the butter in a large stockpot or Dutch oven over medium-low heat.
- Add the onion and celery to the pot and saute until tender, stirring frequently.
- Add the minced garlic and continue cooking for 1 minute. Add the carrots, chicken stock, chopped cabbage, and barley. Add the bay leaf , parsley, thyme, and pepper; bring to a boil.
- Reduce the heat to low to maintain a simmer. Cover the pan and simmer for 45 minutes.
- Add the corned beef and tomatoes; increase heat and bring it back to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
- Taste and add salt, as needed.
- Serve and enjoy!
Nutrition Facts : Calories 234 kcal, Carbohydrate 21 g, Cholesterol 49 mg, Fiber 6 g, Protein 17 g, SaturatedFat 5 g, Sodium 1495 mg, Sugar 9 g, Fat 10 g, ServingSize 8 servings, UnsaturatedFat 0 g
CORNED BEEF AND CABBAGE ROLLS
This recipe can be a lot of work, so I have not made it for a while. I invented it many, many years ago and haven't seen anything else like it. It's a nice comfort food in the winter.
Provided by Andtototoo
Categories Low Cholesterol
Time 2h15m
Yield 20 cabbage rolls, 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly steam the potato slices. You can use new potatoes or any potato that doesn't have a high starch content works better than the Idaho potatoes. Set aside.
- Thinly slice three of the carrots into coin shapes and lightly steam. Set aside.
- With the remaiing 3 carrots, cut groves into each carrot, lengthwise, then thinly slice them like you did with the previous carrots, buts you will have flower shapes because of the groves which will form petals. Lightly steam and set aside.
- Take out the cabbages. Carefully remove 20 large leaves and blanch them in boiling water in batches, 2-3 minutes per batch. Let cool.
- Cut out the tough stem (vein) from each cabbage leaf. Set aside.
- Grate the remaining cabbage and lightly steam and set aside.
- In a large frying pan put the oil and onion and stir-fry until the onion is tender. Add the corned beef, 1/4 cup water and salt and pepper as needed. Check to make sure that the mixture doesnt get too dry or you may have to add a little more water. Mix well, mashing the meat into small pieces with the mixing spoon.
- Take out a cabbage leaf. Put inside the leaf 4-5 potato slices(about 1/20 of the potato slices), 3-5 carrot rounds, some of the meat mixture and a little of the grated cabbage. Roll up the cabbage leaf and place it in a lightly oiled lasagna pan.
- Fill the remaining cabbage leaves the same way.
- Pour the vegetable broth over the cabbage leaves. Sprinkle with salt and pepper if desired. Sprinkle the carrot flowers on top. Cover securely with foil.
- Bake 350 degrees for at least 45 minutes or until everything is hot.
Nutrition Facts : Calories 698.5, Fat 29.4, SaturatedFat 8.2, Cholesterol 111.1, Sodium 1421.2, Carbohydrate 80.3, Fiber 16.8, Sugar 21.5, Protein 33.1
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.
GRANDMA'S CANNED CORNED BEEF AND CABBAGE SOUP
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
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
More about "corned beef and cabbage roll soup recipes"
CORNED BEEF AND CABBAGE SOUP RECIPE - SKINNYTASTE
From skinnytaste.com
4.6/5 (21)Total Time 1 hr 45 minsCategory Dinner, SoupCalories 281 per serving
- In a skillet heat oil over medium low heat, add leeks and sauté until soft, about 4-5 minutes; add garlic and cook 2 minutes. Transfer to the slow cooker with the carrots, yellow pepper, corned beef, potatoes, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water.
- Press saute and add the oil, leeks, garlic, carrot and yellow peppers, saute until soft, 4 to 5 minutes stirring.
CORNED BEEF AND CABBAGE SOUP - RECIPE GIRL
From recipegirl.com
CORNED BEEF AND CABBAGE ROLL SOUP | BEEF SOUP RECIPES, CABBAGE …
From pinterest.com
CORNED BEEF AND CABBAGE ROLL SOUP - PINTEREST.COM
From pinterest.com
20 HEARTY BEEF SOUP RECIPES FOR DINNER - INSANELY GOOD
From insanelygoodrecipes.com
CORNED BEEF AND CABBAGE SOUP - KETO RECIPE - GRUMPY'S …
From grumpyshoneybunch.com
RECIPE: CORNED BEEF AND CABBAGE ROLLS | WHOLE FOODS MARKET
From wholefoodsmarket.com
LEFTOVER CORNED BEEF AND CABBAGE SOUP RECIPE - HOT EATS AND …
From hoteatsandcoolreads.com
CORNED BEEF AND CABBAGE ROLL SOUP | BEEF SOUP RECIPES, CABBAGE …
From pinterest.com
CORNED BEEF AND CABBAGE SOUP - SPARKLES TO SPRINKLES
From sparklestosprinkles.com
CORNED BEEF CABBAGE ROLLS - HOME. MADE. INTEREST.
From homemadeinterest.com
ERIC AKIS: CORNED BEEF LENDS BIG FLAVOUR TO HEARTY SOUP
From timescolonist.com
CORNED BEEF AND CABBAGE SOUP - RECIPE DETAILS
From fatsecret.com
CORNED BEEF AND CABBAGE SOUP | VALERIE'S KITCHEN
From fromvalerieskitchen.com
HOW TO COOK CORNED BEEF AND CABBAGE SLOW COOKER?
From testfoodkitchen.com
CORNED BEEF AND CABBAGE SOUP RECIPE | RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love