YORKSHIRE CORNED BEEF HASH SOUP
Traditional Yorkshire "soup" to warm up the winter nights - eventually obtained from an ex-girlfriends mother, after much persuading.
Provided by Matt Dillingham
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place water in a pan, season and add the Bay leaves and Lentils, Simmer for 15 minutes.
- Add onions, carrots and Mushrooms, simmer for 15 minutes.
- Add potatoes and cook on low heat untill potatoes are nearly cooked.
- Add Stock cube and cubed corned Beef.
- Cook for a further 10 minutes, thicken if necessary.
- Serve with crusty Bread as a hearty soup.
CORNED BEEF HASH SOUP RECIPE
This rich and meaty corned beef hash soup is filling enough for dinner. Ready in 30 mins too!
Provided by Nicky Corbishley
Categories Dinner
Time 35m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan. Add the onion and cook on a medium heat for 3-4 minutes, stirring occasionally until the onions softens.
- Add the chopped corned beef and stir into the onions (no need to cook it through).
- Pour in the beef stock, stir and bring to the boil.
- Add in the carrots and potatoes and simmer for 10 minutes. Stir a few times to break up the corned beef.
- Stir in the cauliflower, cider vinegar, salt and pepper, then simmer for a further 10 minutes, stirring a couple of times during cooking.
- Mix the cornflour with the cold water in a small bowl to make a slurry. Stir a little of the slurry at a time into the soup, until the soup thickens to your liking.
- Taste the soup and season further if required, then divide between four bowls. Top with parsley before serving for a dash of colour.
Nutrition Facts : Calories 250 kcal, Carbohydrate 19 g, Protein 13 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 1569 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CANNED CORNED BEEF HASH SOUP
I love soups and making them from Semi scratch works for me too. If you are busy and love a good meal on the table in a hurry, make a big batch of this ahead and put it up for days when the weather is cold and you are tired. With warm bread and a cool salad dinner is on the table in 15 minutes.
Provided by Sandra Allen
Categories Beef Soups
Time 2h5m
Number Of Ingredients 8
Steps:
- 1. In a 3 qt. pot, put corned beef hash and cabbage. Break it up and add 1.5 cans of water.
- 2. Add the other seasonings and boil covered for about 15 minutes.
- 3. Reduce heat and simmer for about 1-1.5 hours. Once the cabbage is translucent and tender, you can turn off the heat and let cool for 10 minutes uncovered.
- 4. With plastic wrap, make a seal on the surface of the soup and up the sides making sure nothing can get out. Chill for a couple of hours. This will allow you to lift the wrap and all the fat will come up with it. Serve with some shredded cheese and a dollop of sour cream and some bread of your choice.
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