Turn tinned meat into something heart warming and delicious!

This rich and meaty corned beef hash soup is filling enough for dinner. A recipe handed down from my parents and is still a family favourite. It’s ready in 30 mins too!

Free printable recipe is available on our site: https://www.kitchensanctuary.com/corned-beef-hash-soup/

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 ½ 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 use the vinegar from a jar of beetroot or pickled cabbage as I often do
¼ tsp salt
¼ tsp black pepper
1 tbsp cornflour (cornstarch)
3 tbsp cold water
Freshly chopped parsley – to serve

Instructions:
1. Heat the oil in a large saucepan. Add the onion and cook on a medium heat for 3-4 minutes, stirring occasionally until the onions softens.

2. Add the chopped corned beef and stir into the onions (no need to cook it through).
Pour in the beef stock, stir and bring to the boil.

3. Add in the carrots and potatoes and simmer for 10 minutes. Stir a few times to break up the corned beef.

4. Stir in the cauliflower, cider vinegar, salt and pepper, then simmer for a further 10 minutes, stirring a couple of times during cooking.

5. Mix the cornflour with the cold water in a small bowl to make a slurry. Stir a little of the slurry at a time into the soup, until the soup thickens to your liking.

6. Taste the soup and season further if required, then divide between four bowls. Top with parsley before serving for a dash of colour.

#CookingShow #Recipe #Soups

i’m going to show you how to turn this into this [Music] hi i’m nikki welcome back to our kitchen where we show you how to make delicious family-friendly recipes we’re well and truly into soup season and today we’re talking corned beef hash soup a delicious and hearty soup which is so hearty chris thinks it’s almost like a stew so let’s get cooking we’re going to start by heating a tablespoon of oil in a large saucepan over a medium heat now add in a medium onion that’s been diced cook for three to four minutes stirring occasionally until the onion softens now let’s take a minute to talk about corned beef we’re not talking american corned beef here we’re talking about good old british tinned corned beef now tin corn beef was definitely a staple when i was growing up in the 80s and it’s not everybody’s cup of tea and generally i’m not a big fan of tinned meat but this corned beef hash soup is a must that’s if you could ever get the tin open there we go so we’re going to add in a 340 gram tin of corned beef that’s been chopped into bite-sized chunks stir it together and then add in one and a third liters of beef stock give it a stir again and then bring to the boil when it comes to the boil add in four peeled and roughly chopped carrots and two peeled and roughly chopped potatoes then turn down the heat and simmer for 10 minutes [Music] whilst it’s simmering you want to stir it a couple of times to break up the meat after 10 minutes of simmering add in a small head of cauliflower that’s been chopped into small florets now we’re going to add in about a teaspoon of vinegar now i really like to serve this corned beef hash with some pickled red cabbage or pickled beet boot so i quite like to use the vinegar out of the jar to add that into the corned beef hash but if you prefer you can use a teaspoon of cider vinegar instead we’re also going to add in a quarter of a teaspoon each of salt and pepper now simmer for a further 10 minutes stir in a couple of times during cooking just before we’re ready to serve we’re going to stir in a cornflour slurry made up of one tablespoon of corn flour mixed with three tablespoons of cold water and that’ll thicken that lovely soup up [Music] this corned beef soup tastes amazing with some pickled red cabbage or some pickled beetroot and serve it just like that by itself or with a big wedge of bread it’s a real tummy filler and if you like this then check out the playlist of soups that i’ve made for you here see you over there