St. Patrick’s Day is coming up and you’re bound to be left with plenty of corned beef. How do you put all of those family feasts to good use throughout the week? We recommend taking them out of the deep freeze and whipping together a big pot of this quick corned beef and bean soup, perfect for a weeknight meal.
The best thing about corned beef is its deep and hearty flavor. Even though you’ve probably kept it frozen, the meat will soften up as you let it cook in the soup. As with most of our favorite soups, Randall’s Great Northern Beans are a filling base for the soup and a companion protein to the rich corned beef. Kale adds a fun bit of color and crunch. You can certainly use cabbage if you have that around as well.
Want to make the soup with a fresh corned beef brisket and not “leftovers?” Put the corned beef in a large stock pot and cover it with water. Add the package of spices it comes with and bring the mixture to a boil. Simmer on low and covered for three hours. Don’t forget to remove the corned beef and shred. You can use the leftover broth for the soup if you want or use chicken or vegetable broth.
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 carrot, peeled and diced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2/3 (16 oz) 24-oz jar Randall Great Northern Beans
- 2 cups cubed or shredded leftover corned beef
- 2 packed cups of kale leaves
- ¼ tsp ground coriander
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
- In a large stock pot, heat olive oil over medium high heat. Add the onions and carrots and cook two minutes or until soft. Add the garlic and cook one minute more.
- Add the rest of the ingredients to the pot and stir.
- Bring the soup to a boil over high heat, then turn the heat to low and simmer, covered, for 15 minutes.
- Serve immediately.Serves 4