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Corned Beef and Cabbage Soup

March 11, 2012

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Corned Beef and Cabbage Soup with Irish Soda Bread Muffins

St. Patrick’s Day is just around the corner and I don’t know about you,

but my family looks forward to me making my traditional Corned Beef and Cabbage Meal with Irish Soda Bread. If there

If there are leftovers or I have extra corned beef this is what I like to make.

Because if I made two or three corned beef pieces we will eat them.

Sometimes three have been consumed. I did mention they LOVE this dinner, or didn’t I?

Well this soup is great if you don’t prefer to eat an entire three pounds of corned beef yourself, or if you have some leftover corned beef.If you want to make it really easy and get in the deli section of the grocery store. It does take some time to cook corned beef, so it’s usually a plan

If you want to make it really easy and get in the deli section of the grocery store. It does take some time to cook corned beef, so it’s usually a plan ahead meal. I have cooked corned beef in a pot on the stove, which took hours. I’ve used a crock pot and it was okay, but not as tender as I like it. I now always do my corned beef in a pressure cooker. Nothing is better than having it done fast, so if you’re like me and are lacking in the patients area a pressure cooker is the way to go.

This soup is a great way to serve leftover corned beef. This is great for the day after St. Patrick’s day if you already have the meat and vegetables cooked, it only takes minutes to put this together.

In a pressure cooker a three and a half pound corned beef takes about 1 1/2 hours to cook.

I buy the flat cut or the round cut if they have it.

I add 1/4 cup vinegar and a 1/4 cup sugar to the water in the pressure cooker to 2 1/2 cups water, which just has the water go up to the bottom of the beef.

Adjust how much liquid is needed depending on the size pressure cooker you have.

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Corned Beef and Cabbage Soup
Author: Created by Diane
 
Corned Beef and Cabbage Soup
Ingredients
  • 4 cups chicken stock
  • ¼ cup flour
  • 4 carrots diced
  • ½ head cabbage chopped
  • 4 large potatoes cooked and diced
  • 1 pound cooked corned beef (if you have more, even better) they sell corned beef in many deli counters and that can be used as well. Chop it thin and it will work well, it's a quick substitute.
Instructions
  1. If you are using leftovers, the potatoes, cabbage carrots and corned beef are already cooked you will place the chicken stock into a 4 qt pot and whisk in the flour, bring it to a boil and add leftovers and heat them thoroughly.
  2. If you are beginning with your items uncooked, cook carrot, then add cabbage as it only takes a few minutes, cook your potatoes in the microwave then dice them and add them in, along with the stock mixed with flour, bring to a boil. Add cooked corned beef, I prefer it shredded in this soup. Heat thoroughly.
3.5.3208

Print
Irish Soda Bread Muffins
 
Ingredients
  • 4 cups flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 6 tablespoons cold butter
  • 2 eggs
  • 1½ cups buttermilk
  • 1½ cups raisins
Instructions
  1. Spray muffin pan with baking spray.
  2. Mix flour with sugar, baking powder salt and baking soda in large bowl.
  3. Cut in cold butter with a pastry cutter or two knives until it resembles coarse crumbs.
  4. In a small bowl, beat the eggs and remove a tablespoon for to brush on top of muffins before baking.
  5. Add buttermilk and eggs to flour mixture, the dough will be very sticky.
  6. You can mix it with a mixer and dough hook. Add raisins and mix together until they are incorporated.
  7. Turn dough onto well-floured surface and with floured hands knead the dough about 10 times.
  8. Place three tablespoons into each well of the muffin pan and bake at 350 degrees for 15-20 minutes.
  9. Insert a toothpick to check to see the aren't too moist inside.
  10. Let muffins cool and dust with powdered sugar before serving.
3.5.3208

Corned Beef and Cabbage Soup from @createdbydiane with Irish Soda Bread Muffins

You can bake this in a 1 1/2 quart casserole dish for 1 hour and 10 minutes, if you prefer it to be a large loaf of bread. I have a photo of one I baked here.

* You can find dry buttermilk, that you can add water to in the baking section. Buttermilk adds a rich flavor to scones, biscuits, cake, and pancakes.

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21 Comments Filed Under: Bread, Main Dishes, Savory, Soup Tagged With: soup

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Comments

  1. 1

    kirby @ Maids says

    March 12, 2012 at 2:15 am

    you always amaze me with your work, very impressive looks so good,…
    thumbs up for a 🙂

    Reply
    • 2

      Diane says

      March 12, 2012 at 10:35 pm

      thank you 🙂

      Reply
  2. 3

    Sommer@ASpicyPerspective says

    March 12, 2012 at 6:14 am

    Diane, what a terrific idea. I just adore corned beef!

    Reply
    • 4

      Diane says

      March 12, 2012 at 10:41 pm

      thanks Sommer! Wish we could make some together 🙂

      Reply
  3. 5

    aarthi says

    March 12, 2012 at 7:19 am

    wow..awesome recipe

    Aarthi
    http://www.yummytummyaarthi.com/

    Reply
  4. 6

    Blog is the New Black says

    March 12, 2012 at 7:21 am

    Great spin on a traditional meal!

    Reply
    • 7

      Diane says

      March 12, 2012 at 10:42 pm

      thanks 🙂

      Reply
  5. 8

    Russell at Chasing Delicious says

    March 12, 2012 at 8:24 pm

    Yum! This recipe takes me right back. My mom use to make something like this when I was a kid and I adored it! I’m definitely giving this a try soon.

    Reply
    • 9

      Diane says

      March 12, 2012 at 10:42 pm

      childhood food memories are the best!

      Reply
  6. 10

    May says

    March 12, 2012 at 10:30 pm

    wow its getting me hungry, i’ll make this for our dinner later.
    added to my list 🙂

    Reply
    • 11

      Diane says

      March 12, 2012 at 10:43 pm

      glad you like it.

      Reply
  7. 12

    May says

    March 12, 2012 at 10:31 pm

    wow its getting me hungry, i’ll make this for our dinner later.
    added to my list..

    Reply
  8. 13

    Carolyn says

    March 14, 2012 at 6:22 am

    Love corned beef and cabbage, but never thought of making it into soup. Brilliant!

    Reply
  9. 14

    Shaina says

    March 14, 2012 at 8:42 am

    Adore corned beef and cabbage, and I love the idea of having it as soup.

    Reply
  10. 15

    Sweetsugarbelle says

    March 18, 2012 at 3:16 pm

    Definitely going to try this! I love corned beef!

    Reply
  11. 16

    Mary says

    March 15, 2016 at 10:17 pm

    Wonderful idea Diane!!!!! I know I will have leftovers. I did not see it mentioned, how many does this soup serve?
    Thanks,
    Mary

    Reply
    • 17

      Diane says

      March 15, 2016 at 11:27 pm

      4 bowls of soup

      Reply

Trackbacks

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    March 13, 2012 at 2:52 pm

    […] I even like Corned Beef and Cabbage Soup. […]

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    March 25, 2012 at 5:39 pm

    […] how about Corned Beef and Cabbage Soup with Irish Soda Bread Muffins […]

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    March 16, 2013 at 11:52 am

    […] year I made Corned Beef and Cabbage Soup with Irish Soda Bread Muffins. Sometimes I make this with leftovers or if I have a spare corned beef in the freezer any time of […]

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  4. 35 Green Recipes for St Patrick Day Celebrations - Tip Junkie says:
    March 29, 2013 at 3:02 pm

    […]  Corned Beef and Cabbage Stew ~  This is a great recipe to make for St. Patrick’s Day, or to use for your left over Corned […]

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