Corn beef and cabbage soup. All Your Favorite Recipes Make Simple & Easy. Check Out Our Favorite Foods for Every Occasion, Easy Recipes & Cooking Tips. Turn leftover Saint Patrick's Day corned beef and cabbage into a hearty, homey one-pot soup.
Flat-cut corned beef brisket is the best choice for slicing and dicing.
The pointcut brisket is fattier and tends to be a better cut for shredding.
Cuts from the round and bottom round are often used to make corned beef as well.
You can have Corn beef and cabbage soup using 6 ingredients and 7 steps. Here is how you cook that.
Ingredients of Corn beef and cabbage soup
- You need of Water.
- Prepare 1 head of cabbage.
- You need 2 cans of pet milk.
- You need 2 cans of corned beef.
- It's of Salt.
- It's of Pepper.
Dried bay leaves impart a subtle flavor to soups, stews, sauces, and beans. Uncover, reduce the heat to medium low and simmer until the potatoes. By utilizing deli or leftover corned beef, this comforting soup is on the table in less than an hour. It's everything you love about corned beef and cabbage, but in a hearty and filling soup!
Corn beef and cabbage soup instructions
- Cut cabbage into 8ths.
- Add enough water to cover bring to boil.
- Boil for 20 minutes or till cabbage is soft.
- Drain about a 1/4 of the water add 2 cans of pet milk.
- 2 cans of corned beef.
- Salt and pepper to taste..
- Bring to a boil for 10 minutes.
Add corned beef, tomato paste, and beef stock. Most people just reheat or make a delicious corned beef sandwich, but you can also make Leftover Corned Beef and Cabbage Soup! This recipe transforms corned beef into a colorful and hearty meal packed with vegetables like parsnips, carrots and tomatoes. Corned Beef and Cabbage Soup is a savory, hearty meal. Full of delicious winter vegetables and tender corned beef this is the MOST delicious stew to enjoy!