CABBAGE AND CORNED BEEF CHOWDER
This is the creamiest soup that made even my 5-year-old lick the bowl clean! Best served with Reuben sandwiches. Can be adapted to a slow cooker.
Provided by HomerSoda
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter and olive oil together in a stockpot over medium heat; saute onion and garlic until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
- Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Add half-and-half and cook just until liquid is warm but not boiling, about 5 minutes.
- Stir half-and-half into the pot; continue to cook just until liquid is warm but not boiling, about 5 minutes.
- Melt cream cheese over low heat in a saucepan until creamy, 2 to 3 minutes. Whisk cornstarch and water together in a bowl; stir into cream cheese until smooth. Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 12.4 g, Cholesterol 83.2 mg, Fat 24.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 14.3 g, Sodium 528.2 mg, Sugar 1.8 g
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 WITH CABBAGE, POTATOES AND CARROTS
Cure beef brisket in a salty, spiced brine and it becomes savory, tangy and aromatic corned beef. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Braise the meat until tender, and add the vegetables toward the end of the braising time so they'll absorb the beef juices and soften until perfectly crisp-tender. Finish the beef with a simple honey-mustard glaze and a quick broil to caramelize, then serve it with more Dijon mustard and beer. (Here are slow cooker and pressure cooker versions of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, lunch, meat, vegetables, main course
Time 4h45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
- Transfer the corned beef to a large Dutch oven with the fat cap facing up. Add the wine and the spices from the packet. Cover the pot and transfer to the oven to cook, 3 hours.
- Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef and lay the cabbage wedges on top. Cover and cook until the corned beef and vegetables are tender, 1 to 1 1/2 hours. (A paring knife should slip easily into the beef, but the meat should not be falling apart.)
- Heat the broiler to high. Stir together the mustard and honey in a small bowl. Remove the corned beef from the pot and put it on a foil-lined sheet pan. Spoon the honey-mustard glaze all over the top and sides of the beef and slide it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
- Let the corned beef rest for 5 to 10 minutes, then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.
Nutrition Facts : @context http, Calories 972, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 18 grams, Sodium 4684 milligrams, Sugar 15 grams, TransFat 0 grams
CABBAGE-POTATO SOUP
Provided by Food Network
Time 45m
Yield 8 to 10 Servings
Number Of Ingredients 9
Steps:
- In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.
CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP
I found this out on the web and thought it might be interesting for St. Patty's Day! (Time does not include time to cook corned beef)
Provided by Cook4_6
Categories European
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients to large pot.
- Bring to boil, reduce heat and cook until vegetables are tender.
- Mix cornstarch and water together to make a paste.
- Bring the Soup back to a boil, add the paste with a whisk, until the soup is thick.
- Now simmer, then add cream, butter, salt, pepper and beer.
- Garnish with chopped parsley.
Nutrition Facts : Calories 411.5, Fat 34, SaturatedFat 19.5, Cholesterol 125.4, Sodium 1718.7, Carbohydrate 18.7, Fiber 2.1, Sugar 3.5, Protein 9.3
HEARTY POTATO SOUP WITH IRISH CHEDDAR AND CORNED BEEF
You can substitute sharp cheddar for Irish cheddar. Love the idea of the corned beef in the potato soup; however, I would reduce the amount of cheese in the recipe. I plan to make this asap. Recipe is from cdkitchen.
Provided by DailyInspiration
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt the butter over medium-high heat. Add the chopped leeks, onion, carrot and garlic. Saute the vegetables; stirring occasionally, until they are glossy and have started to soften - about 5 minutes.
- Stirring continuously, sprinkle in the flour. Still stirring, gradually pour in the chicken broth. Add the potatoes. Bring the liquid to a boil. Reduce heat to maintain a simmer and cook, partially covered, until the potatoes are tender enough to be pierced easily with a table fork, about 15 minutes.
- Place the shredded cheese in a large heat proof mixing bowl. Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until the cheese has completely melted and is fully blended inches Carefully pour the cheese mixture back into the saucepan and stir until fully incorporated.
- Stirring continuously, gradually pour in the heavy cream and add the salt and pepper. Continue to heat the soup until it almost reaches the boiling point. Turn off the heat, taste the broth, and adjust the seasonings if necessary with a little more salt and pepper. Ladle the soup into heated bowls. Garnish each bowl with the chopped corned beef and the chopped chives. Serve immediately.
CORNED BEEF CASSEROLE
This Corned Beef Casserole is the perfect dish for Saint Patrick's Day! It contains the classic Irish ingredients of corned beef, cabbage, and potatoes, along with a creamy sauce.
Provided by Melissa Howell
Categories Main Dishes
Time 1h45m
Number Of Ingredients 8
Steps:
- Lightly grease a 9x13 baking dish and preheat your oven to 375 degrees F.
- Place one layer of potato slices on the bottom of the dish.
- Sprinkle with salt and pepper if desired.
- Sprinkle the the chopped onions on top, followed by the shredded cabbage and corned beef.
- Top with the rest of the sliced potatoes and add salt and pepper if desired.
- In a small mixing bowl, stir together the Cream of Celery soup, the milk, and the mustard. Pour over the top of the casserole.
- Cover with foil and bake for 1 1/2 hours. If desired, remove the foil after this time and turn your oven on to "broil" for 2-3 minutes until brown spots begin to form. Watch carefully and remove before burning.
Nutrition Facts : Calories 156 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 5 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 294 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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
THE QUIET MAN IRISH PUB CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP
Source: The Quiet Man Irish Pub, Dover, New Jersey found on all restaurant recipes site
Provided by malinda sargent
Categories Cream Soups
Number Of Ingredients 13
Steps:
- 1. Combine first 6 ingredients in large pot. Bring to boil, reduce heat and cook until vegetables are tender. Mix cornstarch and water together to make a paste. Bring the soup back to a boil, add the paste with a whisk, until the soup is thick. Now simmer, then add cream, butter, salt, pepper and beer. Garnish with chopped parsley.
CROCK POT CORNED BEEF AND CABBAGE CHOWDER RECIPE
This delicious corned beef chowder is made with corned beef and leftover cabbage, potatoes, and cream of potato soup, along with carrots and onions.
Provided by Diana Rattray
Categories Soup
Time 4h15m
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Dice the corned beef, potatoes, carrots, and cabbage. Chop the onions finely.
- In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup.
- Cover and cook on low for 4 to 5 hours, stirring about halfway through cooking.
- Add 1 cup of half-and-half. Stir to blend and then add salt and pepper, to taste.
- Cover the pot and cook for about 20 to 25 minutes longer, or until hot. Add more half-and-half to thin slightly, if necessary.
Nutrition Facts : Calories 292 kcal, Carbohydrate 26 g, Cholesterol 66 mg, Fiber 3 g, Protein 16 g, SaturatedFat 5 g, Sodium 1153 mg, Sugar 4 g, Fat 14 g, ServingSize 1 pot (6 servings), UnsaturatedFat 0 g
More about "cream of corned beef cabbage and potato soup food"
CREAM OF CABBAGE SOUP - RICARDO
From ricardocuisine.com
5/5 (78)Total Time 1 hrCategory AppetizersCalories 285 per serving
- In a large saucepan, soften the onion in the butter. Add the cabbage, broth, potato, and bay leaf and bring to a boil. Cover and simmer for about 30 minutes or until the vegetables are tender. Remove the bay leaves.
- Meanwhile, in a non-stick skillet, brown the bacon until crisp. Drain and let cool on paper towels. Crumble.
CREAMY CORNED BEEF & CABBAGE SOUP - PERFECT FOR LEFTOVER ...
From anaffairfromtheheart.com
4.9/5 (17)Total Time 45 minsCategory SoupCalories 346 per serving
- Add chicken stock, spices and reduce heat to medium. Cook 15 minutes, or until veggies are desired tenderness.
CABBAGE, POTATO AND CORNED BEEF GRATIN - RECIPES FOOD AND ...
From recipesfoodandcooking.com
Servings 4Estimated Reading Time 2 minsCategory Side Dish, Main Dish, MainTotal Time 1 hr 5 mins
CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP RECIPE ...
From cdkitchen.com
10 BEST CORNED BEEF POTATO SOUP RECIPES | YUMMLY
From yummly.com
CREAM OF CORNED BEEF AND CABBAGE SOUP - THE KITCHEN WITCH
From thekitchenwitchblog.com
SLOW COOKER CORNED BEEF AND CABBAGE SOUP
From gimmesomeoven.com
4.8/5 (10)Estimated Reading Time 5 minsServings 6-8Total Time 4 hrs 15 mins
- Add all ingredients to a large slow cooker bowl, and toss to combine. Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until the beef is tender and shreds easily.
- Transfer the beef chunks from the stew to a separate plate, and use two forks to shred it into bite-sized pieces. Return the beef to the stew, and stir to combine. Taste and season with additional salt and pepper if need be, then remove the bay leaf.
INSTANT POT CORNED BEEF AND CABBAGE SOUP (OMG ... - MISS WISH
From misswish.com
Estimated Reading Time 5 mins
CORNED BEEF AND CABBAGE SOUP - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
4.7/5 (3)Total Time 1 hrServings 8Calories 971 per serving
- In a soup pot, heat oil over medium heat. Add carrots and onion. Cook, stirring occasionally, 8-10 minutes, or until the vegetables are softened.
- Add corned beef, cabbage, potatoes, caraway seeds, salt, pepper, and chicken broth; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 30 minutes.
EASY CORNED BEEF AND CABBAGE SOUP - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
4.5/5 (2)Total Time 2 hrs 25 minsCategory MainCalories 202 per serving
- Peel the onion and the carrots and cop into small chunks. Wash the slice the celery into thin half moons.
- Heat the oil and butter in a large dutch oven or sauce pan and once the butter has melted cook the carrot, onion and celery over a low heat for 10 minutes.
BEEF CABBAGE SOUP | SKINNY SOUP - EASY SIDE DISH RECIPES
From saltysidedish.com
4.5/5 (32)Calories 219 per servingCategory Keto Friendly
- Throw your butter into a large pan over medium heat. Now take your cut up cabbage and shredded carrots and put in sizzling pan. Personally I like using a wok when I work with cabbage because prior to being cooked down, its a pretty large veggie and takes a lot of space. Saute your veggies for about 5 minutes, rotating often until they are crisp tender.
- Dump your drained meat and (non drained) tomatoes into a slow cooker or large soup pot. Add your cabbage, carrots, beef broth, garlic, seasonings and stir.
- Now add your taco seasoning and stir. Leave on low in a slow cooker for 2 hours or until veggies are soft, then move to warm.
IRISH POTATO AND CORNED BEEF CHOWDER - HONEST COOKING
From honestcooking.com
Author MantitlementEstimated Reading Time 2 minsCategory Main
CORNED BEEF CASSEROLE WITH CABBAGE - SWIRLS OF FLAVOR
From swirlsofflavor.com
3.5/5 (39)Total Time 55 minsCategory Main CourseCalories 215 per serving
- Bring a pot of water to a boil over high heat and cook piergoies for 3 minutes. Drain and run under cold water to cool; reserve.
- Cook carrots, onion, kosher salt, pepper and garlic powder until tender-crisp, about 5 minutes, stirring occasionally.
CORNED BEEF AND CABBAGE SOUP RECIPE - SKINNYTASTE
From skinnytaste.com
4.5/5 (19)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 - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
5/5 (8)Category Soup RecipesCuisine IrishTotal Time 5 hrs
- Add the olive oil to a large soup pot and over medium heat saute the onion and the garlic, until the onions are translucent. Add the carrots and saute for 3 min. Add the corned beef and any seasonings that come with the corned beef, bay leaves, water, thyme and dried parsley.
- With a small piece of cheese cloth folded 3 ply and twine make a little bouquet garni of the peppercorns, mustard seed and fennel adding in about 12 or so of each and then 3 cloves. Tie up with the twine. Add to the soup pot and bring up to a simmer. Simmer on low for about 3-4 hours or until the corned beef is tender. Remove the corned beef and shred on a cutting board, return it to the soup.
- Add in the cabbage, potatoes and adjust the seasoning with salt and pepper. Remove the bouquet garni. Cook until the potatoes are tender about 30 min. Serve with chopped parsley.
LEFTOVER CORNED BEEF AND CABBAGE CHOWDER - FOODY SCHMOODY …
From foodyschmoodyblog.com
- In a large saucepan, add corned beef, vegetables, onion, chicken broth, cooking liquid, cream of mushroom soup and dried thyme over medium heat.
CREAMY CORNED BEEF AND CABBAGE SOUP - GATHER FOR BREAD
From gatherforbread.com
Servings 6Total Time 55 minsEstimated Reading Time 3 mins
CREAMY CORN AND POTATO SOUP - MRFOOD.COM
From mrfood.com
4/5 (8)Estimated Reading Time 1 minCategory Soups
CORNED BEEF & CABBAGE CREAMY POTATO LEEK SOUP - PEANUT ...
From pbfingers.com
Cuisine DinnerEstimated Reading Time 4 minsCategory DinnerTotal Time 50 mins
SLOW COOKER CORNED BEEF AND CABBAGE SOUP | RECIPE | SLOW ...
From pinterest.com
4.8/5 (10)Total Time 4 hrs 15 minsServings 6
POTATO, LEEK, AND CABBAGE SOUP WITH BACON AND SOUR CREAM ...
From moretimeatthetable.com
Estimated Reading Time 5 mins
SLOW COOKER CORNED BEEF AND CABBAGE SOUP | RECIPE | SOUP ...
From pinterest.com
4.8/5 (10)Total Time 4 hrs 15 minsServings 6
QUICK AND EASY CORNED BEEF AND CABBAGE CASSEROLE
From thespruceeats.com
4.2/5 (69)Total Time 1 hr 10 minsCategory Entree, DinnerCalories 373 per serving
10 BEST CORNED BEEF POTATO SOUP RECIPES - YUMMLY
From yummly.co.uk
CABBAGE POTATO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CORNED BEEF AND CABBAGE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CORNED BEEF & POTATO SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CORNED BEEF & POTATO CABBAGE ROLLS
From buschslocal.com
RECIPES FOR CORNED BEEF CABBAGE / 12 ... - FOOD-SAVVY.COM
From food-savvy.com
CHICKEN BROTH AND CORNED BEEF RECIPES (30) - SUPERCOOK
From supercook.com
CORNED BEEF AND MUSHROOM SOUP RECIPES (9) - SUPERCOOK
From supercook.com
THE QUIET MAN IRISH PUB CREAM OF CORNED BEEF CABBAGE AND ...
From tfrecipes.com
CORNED BEEF CABBAGE POTATO SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST CORNED BEEF POTATO SOUP RECIPES | YUMMLY
From yummly.com
CORNED BEEF AND POTATO SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
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