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Corned Beef Hash Soup Recipe

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★★★★★

4.8 from 86 reviews

This comforting Corned Beef Hash Soup combines tender corned beef with hearty vegetables in a rich beef stock broth, thickened to a perfect consistency with cornflour. Easily made on the stovetop, it’s a satisfying and flavorful soup ideal for a cozy meal.

Ingredients

Scale

Soup Base

  • 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)

Vegetables

  • 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

Seasonings & Thickening

  • 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

Instructions

  1. Sauté the onion: 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 and becomes translucent.
  2. Add the corned beef: Stir in the roughly chopped corned beef, mixing it with the softened onions. There is no need to cook it fully at this stage as it will cook further in the soup.
  3. Add beef stock and bring to boil: Pour in the 1 1/3 litres of beef stock and stir to combine. Bring the mixture to a rolling boil over medium-high heat.
  4. Add carrots and potatoes: Once boiling, add the bite-sized chopped carrots and potatoes to the pot. Reduce the heat and simmer for 10 minutes, stirring occasionally to help break up the corned beef into smaller pieces.
  5. Add cauliflower and seasonings: Stir in the chopped cauliflower florets, cider vinegar, salt, and black pepper. Continue to simmer the soup for an additional 10 minutes, stirring occasionally to ensure even cooking and flavor distribution.
  6. Thicken the soup: In a small bowl, mix the cornflour with cold water to create a smooth slurry. Gradually stir a little of the slurry at a time into the simmering soup until it reaches your desired thickness.
  7. Final seasoning and serving: Taste the soup and adjust seasoning if needed. Ladle the soup into four bowls and garnish with freshly chopped parsley for a fresh, colorful finish.

Notes

  • Using gluten-free stock cubes makes this soup suitable for gluten-sensitive individuals.
  • Cider vinegar can be substituted with vinegar from jarred beetroot or pickled cabbage for added flavor.
  • Adjust the thickness by controlling how much cornflour slurry you add.
  • This soup is best served hot and makes great leftovers for reheating.
  • Chop vegetables into uniform bite-sized chunks to ensure even cooking.

Keywords: Corned beef hash soup, beef soup, comfort food, stovetop soup, cornflour thickened soup, British soup recipe

Find it online: https://platedbyemma.com/corned-beef-hash-soup-recipe/