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–+ servings
Corned Beef Hash Soup

Cozy Corned Beef Hash Soup for Comforting Cold Days

Corned Beef Hash Soup is a warm, hearty dish perfect for cold days, filled with tender vegetables and savory corned beef.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Sunflower Oil or olive oil for richer taste
  • 1 Onion diced, can replace with shallots
  • 340 grams Corned Beef chopped, can use leftovers or brisket
  • 1.33 litres Beef Stock gluten-free stock cubes optional
  • 4 Carrots chopped, can replace with parsnips
  • 2 Potatoes chopped, can use sweet potatoes
  • 1 small head Cauliflower chopped, broccoli as substitute
  • 1 teaspoon Cider Vinegar white vinegar works as substitute
  • 0.25 teaspoon Salt
  • 0.25 teaspoon Pepper
  • 1 tablespoon Cornflour a gluten-free thickener can replace
  • 3 tablespoons Cold Water
  • Freshly Chopped Parsley for garnish

Equipment

  • large pot

Method
 

Cooking Steps
  1. In a large pot, heat sunflower oil over medium heat until shimmering. Add diced onion and sauté for about 5-7 minutes until translucent.
  2. Stir in chopped corned beef and cook for 2-3 minutes. Then pour in hot beef stock and bring to a gentle simmer.
  3. Add chopped carrots, potatoes, and cauliflower to the pot. Stir, cover, and cook for 15-20 minutes until vegetables are tender.
  4. Mix cornflour with cold water to create a slurry. Gradually stir into the soup and cook for an additional 5 minutes until thickened.
  5. Remove from heat and stir in cider vinegar, salt, and pepper. Adjust seasoning as necessary.
  6. Ladle soup into bowls and garnish with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 2mgIron: 15mg

Notes

Let the soup rest for at least 15 minutes after cooking to allow flavors to meld. Store in airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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