Canned Corned Beef Hash Soup

Sandra Allen


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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5 Min


2 Hr


Stove Top


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
1 dash(es)
salt and pepper
1 1/2 can(s)

Directions Step-By-Step

In a 3 qt. pot, put corned beef hash and cabbage. Break it up and add 1.5 cans of water.
Add the other seasonings and boil covered for about 15 minutes.
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.
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