Name: Corned Beef Hash Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: British
Ingredients: 1 tbsp sunflower oil; 1 medium onion, peeled and diced; 340 g (12 oz) tin of corned beef, roughly chopped; 1 1/3 litres (5 1/2 cups) beef stock (hot water plus 3 stock cubes; use gluten-free cubes if required); 4 medium carrots, peeled and chopped into bite-size chunks; 2 medium potatoes, peeled and chopped into bite-size chunks; 1 small head cauliflower, chopped into small florets; 1 tsp cider vinegar (or vinegar from jarred beetroot or pickled cabbage); ¼ tsp salt; ¼ tsp black pepper; 1 tbsp cornflour (cornstarch for US); 3 tbsp cold water; Freshly chopped parsley, to serve

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Introduction

Corned Beef Hash Soup is a comforting and hearty dish perfect for chilly days. Packed with tender vegetables and flavorful corned beef, this soup combines rich beef stock with a touch of tangy vinegar for a warming meal that’s easy to prepare.

The image shows a white bowl filled with thick vegetable beef stew arranged to reveal multiple layers: a rich brown broth base with visible chunks of orange carrots and white cauliflower, golden brown potatoes, and bits of beef, all sprinkled with fresh green parsley on top. In the foreground, a spoon lifts a portion of the stew with some carrots, potatoes, beef, and parsley visible, giving a close-up view of the stew’s chunky texture. Behind the bowl, slices of bread rest on a white marbled surface. The background is softly blurred, showing another similar bowl to add depth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp sunflower oil
1 medium onion, peeled and diced
340 g (12 oz) tin of corned beef, roughly chopped
1 1/3 litres (5 1/2 cups) beef stock (hot water plus 3 stock cubes; use gluten-free cubes if required)
4 medium carrots, peeled and chopped into bite-size chunks
2 medium potatoes, peeled and chopped into bite-size chunks
1 small head cauliflower, chopped into small florets
1 tsp cider vinegar (or vinegar from a jar of beetroot or pickled cabbage)
¼ tsp salt
¼ tsp black pepper
1 tbsp cornflour (cornstarch for US)
3 tbsp cold water
Freshly chopped parsley, to serve

Instructions

Step 1: Heat the sunflower oil in a large saucepan over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until the onion softens.
Step 2: Add the chopped corned beef to the onions and stir to combine. There is no need to cook the corned beef through at this stage.
Step 3: Pour in the beef stock, stir well, and bring the mixture to a boil.
Step 4: Add the carrots and potatoes to the pan and simmer for 10 minutes. Stir occasionally to help break up the corned beef into smaller pieces.
Step 5: Stir in the cauliflower florets, cider vinegar, salt, and black pepper. Continue simmering for another 10 minutes, stirring a couple of times during cooking.
Step 6: In a small bowl, mix the cornflour with cold water to create a smooth slurry. Gradually stir the slurry into the soup a little at a time until the soup reaches your preferred thickness.
Step 7: Taste the soup and adjust the seasoning if needed. Divide the soup between four bowls and garnish with freshly chopped parsley before serving.

Tips & Variations

For a gluten-free version, be sure to use gluten-free stock cubes and cornstarch instead of regular flour.
Substitute cider vinegar with pickle juice from beetroot or pickled cabbage for a different tangy flavor.
Add a pinch of smoked paprika for a subtle smoky depth.
Use leftover cooked potatoes or vegetables to save time and reduce waste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup thickens too much when reheating, add a splash of water or stock to loosen it.

How to Serve

The image shows seven white bowls arranged on a white marbled surface. The top left bowl contains large chunks of peeled yellow potatoes, while the top right bowl holds small cubes of corned beef with a reddish-brown color and crumbly texture. Below the potatoes, a bowl has three whole brown eggs with smooth shells, and to the right, another bowl is filled with finely chopped white onions. On the bottom row, from left to right, there is a bowl with dark soy sauce, a bowl with pale yellow cooking oil, a small bowl of coarse white salt, and a small bowl of ground black pepper, all showing distinct textures and colors. The setup is clean and organized, with the bowls evenly spaced. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corned beef instead of canned?

Yes, but fresh corned beef will require longer cooking to become tender. This recipe is designed for tinned corned beef, which works well for quick preparation.

Can I freeze Corned Beef Hash Soup?

While it can be frozen, the texture of the vegetables may change upon thawing. It’s best to freeze if you plan to eat it within 1-2 months and consume it soon after defrosting.