Ingredients with Measurements:
- 1 pound corned beef, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 potato, peeled and diced
- 1 can diced tomatoes
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon olive oil
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Knife and cutting board
Step-by-Step Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the diced corned beef and cook until browned, about 5-7 minutes.
3. Remove the corned beef from the pot and set aside.
4. Add the chopped onion and garlic to the pot and cook until softened, about 3-5 minutes.
5. Add the chopped carrots, celery, and potato to the pot and cook for another 5 minutes.
6. Add the can of diced tomatoes, beef broth, bay leaf, and dried thyme to the pot.
7. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the vegetables are tender.
8. Add the cooked corned beef back to the pot and season with salt and pepper to taste.
9. Remove the bay leaf from the soup.
10. Serve hot with your favorite bread or crackers.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 25g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of beef broth or stock in place of the beef broth.
- If you don't have corned beef, you can use cooked roast beef or brisket.
Variations:
- Add other vegetables such as green beans, peas, or corn.
- Use chicken broth instead of beef broth for a lighter soup.
- Add barley or noodles to make it a heartier soup.
Tips and Tricks:
- To save time, you can use pre-cooked corned beef or leftover corned beef from St. Patrick's Day.
- If you want a thicker soup, you can add a tablespoon of flour to the pot before adding the broth.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation Ideas:
Serve the soup in a large bowl with a ladle and your favorite bread or crackers on the side.
Garnishes:
Garnish the soup with fresh parsley or chives.
Pairings:
Pair the soup with a crisp green salad or a side of roasted vegetables.
Suggested Side Dishes:
- Garlic bread
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the soup is too thick, you can add more beef broth or water to thin it out.
- If the soup is too thin, you can add a tablespoon of flour to the pot to thicken it.
Food Safety Advice:
- Make sure to cook the corned beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Corned beef and cabbage is a traditional Irish dish that has become popular in the United States, especially around St. Patrick's Day. This soup is a variation of that classic dish.
Flavor Profiles:
This soup is savory and hearty, with a rich beef broth and tender vegetables.
Serving Suggestions:
Serve this soup as a main course for lunch or dinner.
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Taste: Savory, Tangy, Hearty, Rich, Comforting