Evangeline Parish Corn Beef Soup Recipes
CORNED BEEF AND CABBAGE SOUP
All the familiar flavors of corned beef and cabbage are loaded into this hearty soup, which is rich with barley for extra warmth and comfort.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
- Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
- Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
- Stir in the corned beef and season with salt and pepper.
Nutrition Facts : Calories 352, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 38 milligrams, Sodium 349 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 16 grams
EVANGELINE PARISH CORN & BEEF SOUP
An uncomplicated, well-seasoned Cajun-style soup. This makes a nice, satisfying weeknight supper, and can be made a little more substantial by adding some cooked rice. Remember to remove the bay leaf before serving!
Provided by EdsGirlAngie
Categories Corn
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, combine broth, water, corn, oregano, bay leaf, thyme, tomato paste, salt, cayenne pepper and green bell pepper.
- Bring mixture to a boil, then simmer on low heat for about 30 minutes.
- Meanwhile, in a medium saucepan, combine olive oil, onion, and garlic; saute on low heat for 10 minutes or until onion is transparent and garlic is golden but not brown.
- Add the ground beef and cook with onion-garlic mixture on medium heat until beef is well-browned, stirring frequently.
- Add beef-onion mixture to broth-water mixture.
- Simmer on low for another 20 minutes.
- Taste for saltiness; add a little more water if necessary.
- Leftover soup thickens slightly overnight (and tastes great the next day).
- Thin with a little more water if you wish.
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