1930's Corned Beef and Cabbage Soup

⏱ 120 mins 🍽 8 serving(s) 🏷 Low Cholesterol

This cherished family soup recipe has been passed down for generations. It features tender corned beef simmered with chopped cabbage, baby carrots, quartered potatoes and sweet corn in a simple, flavourful broth. The process involves building the broth base first before adding the vegetables to cook until perfectly tender. It is a comforting, filling dish traditionally served with plenty of homemade bread for dipping into the savoury soup.

1930's Corned Beef and Cabbage Soup

Ingredients

  • 2 -3 lbs cabbage, chopped
  • 2 (12 ounce) cans corned beef
  • 1 (15 ounce) can white corn (I like shoepeg in mine)
  • 1 1/8 lbs baby carrots (faster version canned carrots is fine)
  • 10 large russet potatoes, quartered (not canned potatoes please)
  • water

Method

  1. Place the canned corned beef into a large soup pot and cover it with water, breaking it up slightly.
  2. Bring the contents of the pot to a boil, stirring well to distribute the beef flavour through the water.
  3. Introduce the chopped cabbage and fresh baby carrots to the pot.
  4. Pour in more water to cover the vegetables and allow the soup to simmer for about 30 minutes.
  5. Add the quartered potatoes and canned corn to the pot, continuing to add small amounts of water as needed to maintain a good level of broth for cooking.
  6. Let the soup simmer until both the potatoes and carrots are tender when pierced with a fork.
  7. Stir the soup now and then to promote even cooking of all the ingredients.
  8. Ladle the finished soup into large bowls and serve with ample slices of cut homemade bread.
  9. The total preparation and cooking time is typically 2 hours.
  10. Allowing the soup to simmer for a longer period will develop a deeper, richer flavour.

Nutrition (per serving)

Sodium1069800 mg

Recipe details

CategoryLow Cholesterol
Authordomesticatedmom