Canned Corned Beef Hash Soup
By
Sandra Allen
@CookAheadDiva
1
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.
Ingredients
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1 can(s)14 oz. corned beef hash: my fav' is first cut or mary's kitchen.
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1 ccabbage, shredded. i like the three kinds for color
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1/2 ccorn either canned or frozen
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1 Tbspgarlic powder
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1 Tbsporegano, dried
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1 Tbspbutter
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1 dash(es)salt and pepper
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1 1/2 can(s)water
How to Make Canned Corned Beef Hash Soup
- 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 Canned Corned Beef Hash Soup
Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy Healthy
