1930s Corned Beef And Cabbage Soup Recipes

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1930'S CORNED BEEF AND CABBAGE SOUP

Great Grandmother was known for this one. When she knew we were going to visit she made a big kettle of this mouth watering soup and extra homemade bread and sweet butter. Hillandale Sweet butter is the closest taste to Grammy's. I've been making this soup for 20+yrs. Having had first timers eat this recipe Grammy's way they raved compliments and always came back for 3rd's! I've never been able to eat just one bowl. My youngest daughter (9 yrs) will not eat cabbage, but she finally ate cabbage with this soup and she loved it.

Provided by domesticatedmom

Categories     Low Cholesterol

Time 2h

Yield 8 serving(s)

Number Of Ingredients 6



1930's Corned Beef and Cabbage Soup image

Steps:

  • Empty beef into large soup pot; cover with water and mush it a bit.
  • Let come to a boil and stir nicely to get the beef flavor going.
  • Add cabbage and fresh carrots.
  • add more water to cover and let simmer about 30 minutes.
  • Add Potatoes and corn and continue to add small amounts of water to keep enough broth for cooking and flavoring.
  • Simmer until potatoes and carrots are fork tender.
  • Stir occasionally to ensure equal tenderness.
  • Serve in large bowls and lots of cut homemade bread--you're going to need it!
  • Its usually a 2 hour prep and cook combined.
  • The longer it simmers the better the flavor.

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

ALEA'S CORNED BEEF AND CABBAGE SOUP

My family loves corned beef and cabbage, so I take advantage of the sales on both items around St. Patrick's day. I buy extra corned beef when it goes on sale, so we can enjoy it over the next couple of months rather than just on St. Patrick's Day. When I make Corned Beef and Cabbage, I always end up with leftover corned beef. I often use the leftovers to make Corned Beef and Cabbage Casserole, but this time I decided to go a slightly lower calorie route and make Corned Beef and Cabbage Soup. I use 6 cups of liquid to make this soup, but to make it more flavorful, and reduce waste, I use all of the leftover dripping from cooking the corned beef to make up some of that 6 cups. I also add any leftover gravy to add even more flavor. I pour the leftover drippings and any leftover gravy into a large Pyrex measuring cup, then I add enough beef broth to bring it to 6 cups of liquid. The leftover corned beef will still have quite a bit of the original spice blend on it and the drippings will include spices, so there is no need to add additional spices to the broth.

Provided by ElizabethKnicely

Categories     Meat

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6



Alea's Corned Beef and Cabbage Soup image

Steps:

  • Add the broth, chopped potatoes, onion, and garlic to a large pot.
  • Bring to a boil, reduce flame and simmer until potatoes are fork tender.
  • Add the corned beef and cabbage and cook until the meat is heated through and the cabbage wilts, approximately 3-5 minutes.
  • Will you be taking advantage of the great sales on cabbage? If so, what will you make with your cabbage?

Nutrition Facts : Calories 106.5, Fat 0.6, SaturatedFat 0.3, Sodium 698.9, Carbohydrate 21.5, Fiber 3.3, Sugar 3.5, Protein 4.9

6 cups beef broth
4 medium red potatoes, cut into bite size pieces
1/2 cup diced onion
4 garlic cloves, minced
2 cups cooked corned beef, diced
6 cups chopped cabbage

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