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canned corned beef hash soup

(1 rating)
CookAheadDiva avatar
Recipe by
Sandra Allen
@CookAheadDiva
Portland, OR

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.

►
(1 rating)
yield 1 -6
prep time 5 Min
cook time 2 Hr
method Stove Top

Ingredients For canned corned beef hash soup

  • 1 can
    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
    salt and pepper
  • 1 1/2 can
    water

How To Make canned corned beef hash soup

  • 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.
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