BEEF VEG SOUP RECIPE RECIPES

Name: Corned Beef and Cabbage Soup
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Yield: 5
Cuisine: American
Ingredients: 2 tsp olive oil; 2 leeks (chopped (whites and light green only)); 2 cloves garlic; 3 medium carrots (chopped); 1 yellow pepper (chopped); 1 lb lean corned beef brisket (yields 9 oz cooked); 6 cups of water; 2 bay leaves; 1/4 cup chopped parsley (plus more for garnish); 1 large potato (peeled and cubed); 1 small head cabbage (cored and chopped); fresh pepper to taste

CORNED BEEF AND CABBAGE SOUP RECIPE - SKINNYTASTE

Corned Beef and Cabbage Soup Recipe - Skinnytaste image

Corned Beef and Cabbage Soup made with cabbage, potatoes, bell peppers and aromatics simmered on the stove with corned beef create this wonderful one pot meal – a fun twist on a Classic Irish dish!

Provided by Gina

Categories Dinner Soup

Total Time 105 minutes

Prep Time 10 minutes

Cook Time 95 minutes

Yield 5

Number Of Ingredients 12

Ingredients

2 tsp olive oil
2 leeks (chopped (whites and light green only))
2 cloves garlic
3 medium carrots (chopped)
1 yellow pepper (chopped)
1 lb lean corned beef brisket (yields 9 oz cooked)
6 cups of water
2 bay leaves
1/4 cup chopped parsley (plus more for garnish)
1 large potato (peeled and cubed)
1 small head cabbage (cored and chopped)
fresh pepper to taste

Steps:

Stove Method:
Slow Cooker Method:
Instant Pot Method:

Nutrition Facts : ServingSize 1 3/4 cup, Calories 281 kcal, CarbohydrateContent 31.5 g, ProteinContent 14 g, FatContent 12 g, SaturatedFatContent 3.5 g, CholesterolContent 50 mg, SodiumContent 782 mg, FiberContent 7 g, SugarContent 3.5 g

BROWN WINDSOR SOUP | BEEF RECIPES | JAMIE OLIVER RECIPES

Brown Windsor soup | Beef recipes | Jamie Oliver recipes image

Tuck into this hearty and thick beef soup for a proper winter warmer. Delicious!

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 large knob of unsalted butter
olive oil
500 g diced stewing steak
1 tablespoon Marmite
1 splash of Worcestershire sauce
1 red onion
2 carrots
3 sticks of celery
1 fresh bay leaf
1 sprig of fresh rosemary
1 tablespoon plain flour
2 litres organic beef stock
150 g pearl barley

Steps:

1. Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
2. Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
3. Meanwhile, peel and/or trim and chop the onion, carrots and celery.
4. Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
5. Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
6. Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
7. Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
8. Serve with hunks of soda bread for dunking.

Nutrition Facts : Calories 321 calories, FatContent 9.9 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 29.6 g protein, CarbohydrateContent 26.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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1. Melt the butter in a large pan over a medium heat, add a splash of olive oil and the steak, and lightly brown the meat all over.
2. Stir in the Marmite and Worcestershire sauce, turn the heat up to high and keep stirring until all the liquid has evaporated.
3. Meanwhile, peel and/or trim and chop the onion, carrots and celery.
4. Add the chopped veg to the pan with the bay leaf and rosemary sprig and cook over a low heat with the lid on until softened.
5. Stir in the flour and, after 1 minute, pour in the stock. Season well with sea salt and black pepper.
6. Bring to the boil, then reduce to a simmer, add the pearl barley and cook gently for 1 hour, then remove from the heat and discard the rosemary sprig (if you like) and bay leaf.
7. Whiz the soup with a stick blender for a couple of seconds, so it thickens, but there are still some chunky bits, then give everything a good stir.
8. Serve with hunks of soda bread for dunking.

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