Bonnies Corned Beef And Cabbage Soup Food

BONNIE'S CORNED BEEF CHOWDER

Steps:

• 1. MAKE THE SOUP: Add the 2 cans of potato soup to the crockpot. (don't add water to the soups!) Add the chicken broth and give it a stir until well mixed. Add red potatoes, cabbage, onions, carrots and stir. Cook for one hour on HIGH and then turn to LOW and cook for 3 hours. Stir halfway through.
• 2. Add the cream and the milk (according to how thick you want the chowder, more if needed.) and season with salt and pepper to taste. Cover and cook on LOW for 20 to 30 minutes, and serve! Enjoy!

CORNED BEEF AND CABBAGE SOUP

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.

1930'S CORNED BEEF AND CABBAGE SOUP

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.

CORNED BEEF-AND-CABBAGE SOUP

Steps:

• In pot, heat oil over medium heat.
• Add corned beef, stirring occasionally, about 3 minutes.
• Add cabbage, carrots, onion and caraway seeds.
• Cook stirring occasionally, 8-10 minutes.
• Add potato, broth, juice and black pepper; bring to a boil.
• Reduce heat to low; simmer until vegetables are tender (about 30 minutes).

CORNED BEEF AND CABBAGE SOUP

Steps:

• In a large soup pot, combine all the ingredients. Bring to a boil, reduce heat; cover and simmer until the vegetables are tender about 20-30 minutes.

CORNED BEEF AND CABBAGE SOUP

Steps:

• Cut up potatoes and place in a large pot. Fill with water and boil potatoes until skin starts to fall off (aproximately 1 hour).
• Wash cabbage head and cut into desired size (I like to cut the cabbage into quarters, then slice into strips).
• Add cabbage to pot. Boil for 10 minutes or so until cabbage is tender.
• Add can of corned beef, breaking up chunks with ladle.
• Add butter, salt, pepper, and other spices to taste. Let boil for about 20 minutes, then serve.

CORNED BEEF AND CABBAGE SOUP

Steps:

• Combine all ingredients except salt and pepper in slow cooker. Cover and cook on high 3-4 hours.
• Discard bay leaf. Season to taste with salt and pepper.