Corned Beef Soup
A hearty and flavorful soup combining tender corned beef, lima beans, and vegetables in a savory broth, perfect for comforting family meals or casual gatherings.
Ingredients
Instructions
- In a large pot, boil fordhook lima beans until almost done.
- Add canned tomatoes and return to boil.
- Add peeled and chopped potatoes, peeled and chopped onion, and sliced or diced carrots; boil gently until vegetables are nearly done.
- Add canned corned beef to the pot.
- Add water along with salt and pepper to desired consistency and taste.
- Simmer over low heat, adding canned whole kernel corn about 15 minutes before serving.
Tips & Substitutions
To enhance flavor, consider adding herbs like thyme or bay leaves while simmering. If you don't have fordhook lima beans, navy beans or great northern beans can work as substitutes. For a heartier soup, add some diced celery or even leftover vegetables from other meals. Adjust the seasoning gradually to avoid overwhelming the dish, especially since corned beef can be quite salty.
Serving Suggestions
Serve the corned beef soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Beef Stuffed Bell Peppers, offering a delightful contrast in textures. For a touch of freshness, consider a dollop of sour cream or a sprinkle of fresh parsley on top before serving.
Storage & Reheating
Store any leftover corned beef soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a pot over medium heat, stirring occasionally, or microwave in a covered bowl for 2-3 minutes until heated through. Add a splash of water if the soup thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Corned Beef Soup contains roughly 637 calories, with 14g protein, 96g carbohydrates, and 23g fat. It is an excellent source of vitamin A (120% of the Daily Value), dietary fiber (45% of the Daily Value), and potassium (42% of the Daily Value). Note that it is relatively high in sodium, at 981mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of corned beef?
Yes, you can substitute corned beef with diced ham or cooked shredded beef for different flavors. Just remember to adjust the seasoning since these meats vary in saltiness and taste. For a vegetarian option, try using a plant-based meat substitute or simply increase the vegetables.
How can I thicken the soup if it's too watery?
If your soup is too thin, you can thicken it by mashing some of the potatoes in the pot or adding a slurry made of cornstarch and water. Another option is to simmer the soup uncovered for a bit longer to allow some of the liquid to evaporate, concentrating the flavors.
Can I freeze corned beef soup?
Yes, corned beef soup freezes well! Allow it to cool completely, then transfer to freezer-safe containers, leaving some space for expansion. It can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).