Hearty Corned Beef Soup

I think the Welsh like corned beef as much as the Americans seem to.  We Welshies are huge fans of corned beef pasties, corned beef pies and rissoles and even corned beef soup. When I was little my Dad used to make this corned beef soup, which is really like a thick stew or casserole. We’d either have it for Sunday tea watching ‘Bullseye’ or it would be ready and waiting for us when we came home from school, bubbling on the stove.

It’s a warming winters stew with winter vegetables and chunky corned beef – what’s not to like?!  I make it for my kiddies now and its a hit with them too.  If they’re in the mood, they even help me make it.

Corned beef soup is really easy to make and a good budget dish.  As its so easy its also a good one to make with the kids.  Serve with a nice crusty bread to dip in and mop it all up.

Serves – 4 – 6

Preparation time – 10 minutes

Cooking time – 30 minutes

Little helpers – Help get the ingredients ready, peeling potatoes and carrots and adding all ingredients to the pan.  Also helping with the occasional stir.

Corned Beef Soup Recipe

Ingredients

2 Leeks
1 Small Swede
4 Carrots
2 – 3 Potatoes
1  340g tin of corned beef
1  400g tinned tomatoes
600 ml chicken stock (or vegetable stock)
1 tablespoon of tomato puree (optional)
Herbs (we used mixed herbs, oregano also would work well)
Salt and pepper to taste

Method

Cut the leek in half lengthways and clean under the tap, getting rid of all the grit, then cut into slices.

Peel and roughly chop all the remaining vegetables into medium chunks then put them in a heavy set pan with the leeks. Cover with the stock and bring to the boil.  Cover and allow to simmer for about 20 minutes until the vegetables are tender.

Add the tin of chopped tomatoes and stir in, along with the tablespoon of puree and herbs.  Season to taste.  Cook for a further 5 minutes until heated through.

Using a hand blender,  blitz the casserole for a couple of seconds.  This is just to thicken the sauce a little.  Make sure you are still left with plenty of chunky vegetables and don’t over blitz.

Cut the corned beef into chunky cube chunks and add to the stew and stir in.  Serve in bowls with crusty bread.

If you like it, why not PIN for later