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!

A white bowl full of corned beef hash soup on a light table with a spoonful being taken out of the bowl.  There's a second bowl of the soup in the background out of focus.
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My dad made this every autumn and winter when I was growing up, and now I always look forward to cooking up a huge pan once the weather starts getting cold.

I know tinned corned beef isn’t everyone’s cup of tea, and I’m not a fan of tinned meat generally, but this corned beef hash soup is a MUST.

📋 What do we need?

Ingredients for corned beef hash soup on a wooden board.

Ingredients Swaps

If you don’t want to use the vinegar from sliced pickled beetroot then you can swap it out for cider vinegar.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

Back when I was growing up in the 80’s, corned beef was a staple! I used to love having corned beef and salad cream sandwiches for lunch (and I wouldn’t turn one down now actually!).

A picture of 2 bowls of corned beef hash soup on a table cloth with 3 pieces of bread in the background.

Tinned, packet and frozen foods were way more fashionable back then. Let me see….. some of my favourites…..

  • Findus minced beef crispy pancakes
  • Boil-in-the-bag beef and gravy
  • Boil-in-the-bag ‘fish’ in butter sauce (served over a pile of mashed potatoes)
  • Smash (powdered mashed potatoes) – I used to like smash, but only when made with loads of butter!!
  • Chicken and Ham spread (on thick white bread!)
  • Coco pops (my kids love these, but I can’t buy them because I’ll eat them all)
  • Canadian steaks (those really thin, reformed meat slices, where the slices were seperated by paper, and you fried them from frozen. I haven’t eaten them for years! – I had a huge craving for them when I was pregnant with Gracey!)
  • Hollands Cheese and Onion pie – with that gooey cheesy centre!

Ha ha it sounds like I lived off junk food, but actually, both my folks made lots of lovely homemade dinners too. My mum’s specialties being her roast dinners, chicken stroganoff and THE BEST fried rice.

Overhead photo of a bowl of corned beef hash soup with a spoonful close to the camera.

My dad’s specialties mainly consist of spicy foods such as homemade samosas, Mee Goreng, and curries, plus goulash and this corned beef hash.

👨‍👩‍👧‍👧 More of my childhood favourites

We always looked forward to my dad’s corned beef hash, and now my kids love it too.

I have so many fond memories of growing up and my Mum and Dad spending time in the kitchen. Here are some of my other family favorites from when I was a kid.


The drizzle of vinegar in the soup is a must. It’s doesn’t make it acidic, it just adds an extra dimension of flavour. I always serve this corned beef hash soup with pickled red cabbage or beetroot, so I use a slug of vinegar from the jar – exactly as my dad has always done. Cider vinegar works well too though.

My dad would probably also suggest adding a good sprinkling of white pepper. I like it too as it adds a bit of heat, but it can make it a little too peppery for the kids.

This rich and meaty corned beef hash soup is filling enough for dinner. Ready in 30 mins too!

🍽️ What to serve it with

Serve on this Corned Beef Hash Soup its own, or with a big wedge of bread. It’s a tummy filler, so if you do have bread, you’ll probably need a nap afterward πŸ™‚

Wide image of a loaf of artisan bread on a wooden chopping board

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4.84 from 12 votes

Corned Beef Hash Soup Recipe

This rich and meaty corned beef hash soup is filling enough for dinner. Ready in 30 mins too!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 5
Course: Dinner
Cuisine: British

Ingredients

  • 1 tbsp sunflour oil
  • 1 medium onion peeled and diced
  • 340 g (12 oz) tin of corned beef roughly chopped
  • 1 ⅓ litres (5 1/2 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 for US
  • 3 tbsp cold water
  • freshly chopped parsley to serve
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Instructions 

  • 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.
    1 tbsp sunflour oil, 1 medium onion
  • Add the chopped corned beef and stir into the onions (no need to cook it through).
    340 g (12 oz) tin of corned beef
  • Pour in the beef stock, stir and bring to the boil.
    1 1/3 litres (5 1/2 cups) beef stock
  • Add in the carrots and potatoes and simmer for 10 minutes. Stir a few times to break up the corned beef.
    4 medium carrots, 2 medium potatoes
  • Stir in the cauliflower, cider vinegar, salt, and pepper, then simmer for a further 10 minutes, stirring a couple of times during cooking.
    1 small head cauliflower, 1 tsp cider vinegar, ¼ tsp salt, ¼ tsp black pepper
  • 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.
    1 tbsp cornflour, 3 tbsp cold water
  • Taste the soup and season further if required, then divide between four bowls. Top with parsley before serving for a dash of colour.
    freshly chopped parsley

Video

Notes

Nutritional Information is per serving.

Nutrition

Calories: 250kcal | Carbohydrates: 19g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 1569mg | Potassium: 815mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8155IU | Vitamin C: 42.9mg | Calcium: 56mg | Iron: 4.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This recipe was first published in January 2017. Updated in November 2021 with an improved recipe, a video, and for housekeeping reasons.

🥣 More Soup Recipes

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Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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Comments

  1. David King says:

    5 stars
    Love this recipe so easy and tasty and fetched great memories back from when my mam made it Thanks

  2. Sharon Midgley says:

    5 stars
    Just how I remember my mums corned beef hash, love it with Yorkshire puds or crusty bread

  3. Rita says:

    5 stars
    This soup is just the best. We tried it with the pickled red cabbage as suggested by Nicky and it really did work the magic

  4. Hayley Burgess says:

    5 stars
    Absolutely delish, this recipe has improved my own. Thank you x

  5. Jen says:

    5 stars
    Tasty, comfort food. Quick and easy to make.

  6. Ricky says:

    What do you mean by “11/3 liters of water”?

    1. Nicky Corbishley says:

      Hi Ricky – it means one and one third of a litre (i.e 1333 ml).

  7. Mary says:

    My Irish mum made this with just potato, onion, corned beef and a tin of baked beans. Delicious. Good to see it is still out there in some form! As you say, meaty and a very wholesome, tasty dish.

  8. Nic clark says:

    Added some garlic and Worcester sauce, the whole family loved it,

  9. Mary says:

    5 stars
    This brings back so many memories, filling dinners made from what we had to hand. Tins of corned beef being in everyone’s pantry. Great recipe from one of your older followers.

  10. Darren says:

    I tweaked this recipe a little bit with the addition of 4 sprigs of thyme, 3 cloves of garlic, 6 small potatoes, celery and green beans and an extra tin of corned beef.
    Brought back many childhood memories.
    Excellent