Corned Beef Hash Soup

Corned beef hash soup with tender vegetables, flavorful corned beef, and rich beef stock. A hearty and easy-to-make comfort food recipe perfect for cold days. Thickened to a creamy texture and seasoned with vinegar and fresh parsley. Ideal for quick family meals and freezer-friendly.

A hearty and comforting soup packed with tender vegetables and savory corned beef, thickened to a perfect consistency. Easy to prepare and full of flavor, ideal for warming up on cooler days.

Ingredients

• 1 tbsp sunflower oil
• 1 medium onion, peeled and diced
• 340 g (12 oz) tin corned beef, roughly chopped
• 1⅓ litres (5½ cups) beef stock (hot water plus 3 stock cubes; use gluten-free if needed)
• 4 medium carrots, peeled and chopped into bite-sized chunks
• 2 medium potatoes, peeled and chopped into bite-sized chunks
• 1 small head cauliflower, cut 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 in the US)
• 3 tbsp cold water
• Freshly chopped parsley, to serve

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Instructions

1. Cook 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 softened.
2. Add Corned Beef
   Stir in the chopped corned beef. There’s no need to cook it through at this stage.
3. Add Stock and Vegetables
   Pour in the beef stock and bring to a boil. Add the carrots and potatoes, then reduce to a simmer. Cook for 10 minutes, stirring occasionally to help break up the corned beef.
4. Add Cauliflower and Seasoning
   Stir in the cauliflower florets, cider vinegar, salt, and pepper. Continue simmering for another 10 minutes, stirring a few times during cooking.
5. Thicken the Soup
   Mix the cornflour with cold water to form a smooth slurry. Gradually stir the slurry into the soup until it reaches your desired thickness.
6. Final Seasoning and Serve
   Taste and adjust seasoning if needed. Divide the soup between four bowls and garnish with freshly chopped parsley.

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Tips

• Use a wooden spoon to gently break up the corned beef as the soup simmers for a more even texture.
• Vinegar adds a subtle tang that balances the richness—adjust the amount to suit your taste.
• If you prefer a smoother texture, lightly mash some of the potatoes in the pot before serving.

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Variations and Substitutions

• Vegetables: Add peas, green beans, or sweetcorn for extra color and flavor.
• Protein: Swap corned beef for cooked shredded beef, ham, or leftover roast meat.
• Thickener: Use mashed potato instead of cornflour slurry to naturally thicken the soup.
• Vegan option: Omit corned beef and use vegetable stock with hearty vegetables and smoked paprika for depth.

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FAQs

Can I prepare this soup in advance?
Yes, the flavors develop even more after resting. Store in the fridge for up to 3 days and reheat gently.

Is this recipe gluten-free?
Use gluten-free stock cubes and substitute cornflour with a gluten-free thickener if needed.

Can I freeze leftovers?
Yes, freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

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Serving Suggestions

• Serve with crusty bread or buttered rolls for dipping.
• Add a dollop of sour cream or plain yogurt for extra creaminess.
• Pair with a simple green salad for a balanced meal.

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Why You’ll Love This Recipe

• Quick and easy to prepare with pantry staples.
• Hearty and nutritious with a good balance of protein and vegetables.
• Comforting warmth perfect for chilly days.
• Flexible and adaptable to what you have on hand.