in Soup Recipes

Corned Beef Hash Soup

updated

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Ingredients for 4 servings:

  • 2 tbsp olive oil
  • 1 medium-sized onion(s), chopped
  • 1 can of corned beef, 340 g
  • 2 cubes of beef bouillon
  • 1 ½ liters of water
  • 400 g potatoes, diced
  • 200 g carrot(s), peeled, sliced
  • 150 g turnips, diced
  • 150 g Brussels sprouts, small
  • 3 celery sticks, sliced
  • Flat-leaf parsley, chopped
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Meal soup with winter vegetables

Heat the oil and sauté the onions for 3-4 minutes. Chop the corned beef and stir it into the onions, crumble the bouillon cubes on top, and add the water. Bring everything to a boil, then add the potatoes, carrots, turnips, Brussels sprouts, and celery stalks. Cook the soup for 10 minutes, stirring occasionally. Season with pepper and a little salt, as the bouillon is already salted, then cook for another 10 minutes. Serve the soup sprinkled with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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