Canned Corned Beef Hash Soup

Sandra Allen

By
@CookAheadDiva

I love soups and making them from Semi scratch works for me too. If you are busy and love a good meal on the table in a hurry, make a big batch of this ahead and put it up for days when the weather is cold and you are tired. With warm bread and a cool salad dinner is on the table in 15 minutes.


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Serves:

1-6

Prep:

5 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

1 can(s)
14 oz. corned beef hash: my fav' is first cut or mary's kitchen.
1 c
cabbage, shredded. i like the three kinds for color
1/2 c
corn either canned or frozen
1 Tbsp
garlic powder
1 Tbsp
oregano, dried
1 Tbsp
butter
1 dash(es)
salt and pepper
1 1/2 can(s)
water

Directions Step-By-Step

1
In a 3 qt. pot, put corned beef hash and cabbage. Break it up and add 1.5 cans of water.
2
Add the other seasonings and boil covered for about 15 minutes.
3
Reduce heat and simmer for about 1-1.5 hours. Once the cabbage is translucent and tender, you can turn off the heat and let cool for 10 minutes uncovered.
4
With plastic wrap, make a seal on the surface of the soup and up the sides making sure nothing can get out. Chill for a couple of hours. This will allow you to lift the wrap and all the fat will come up with it. Serve with some shredded cheese and a dollop of sour cream and some bread of your choice.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #canned, #homemade, #Soups, #semi