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!
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?
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!).
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.
👨👩👧👧 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.
🍽️ 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 🙂
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Corned Beef Hash Soup Recipe
- 1 tbsp sunflour oil
- 1 medium onion - peeled and diced
- 340 g (12 oz) tin of corned beef - roughly chopped
- 1 ⅓ 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
- 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.
- 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.
- Add in the carrots and potatoes and simmer for 10 minutes. Stir a few times to break up the corned beef.
- Stir in the cauliflower, cider vinegar, salt and pepper, then simmer for a further 10 minutes, stirring a couple of times during cooking.
- 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.
- Taste the soup and season further if required, then divide between four bowls. Top with parsley before serving for a dash of colour.
This recipe was first published in January 2017. Updated in November 2021 with an improved recipe, a video, and for housekeeping reasons.
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