Evangeline Parish Corn Beef Soup
Warm, hearty, and packed with the bold flavors of Louisiana, Evangeline Parish Corn Beef Soup is the ultimate comfort food. This soul-soothing recipe features tender chunks of corned beef, perfectly seasoned with Cajun spices, and paired with a medley of garden-fresh vegetables like potatoes, carrots, cabbage, and sweet corn. Slow-simmered in a savory beef broth infused with aromatic bay leaves, thyme, and garlic, this soup is a feast for both the senses and the soul. Ideal for cool evenings or when you're craving a taste of Southern hospitality, this one-pot wonder is as easy to prepare as it is satisfying. Garnish with fresh parsley and serve with crusty bread for a cozy, flavor-packed meal straight from the heart of Louisiana.
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Recipe Information
Ingredients
- 1 pound corned beef brisket
- 2 tablespoons vegetable oil
- 1 large, diced yellow onion
- 2 stalks, diced celery stalks
- 1 diced green bell pepper
- 3 cloves, minced garlic
- 4 medium, peeled and cubed russet potatoes
- 3 medium, sliced carrots
- 0.5 head, chopped cabbage
- 1 cup, frozen or canned (drained) whole kernel corn
- 1 14.5-ounce can diced tomatoes
- 6 cups beef broth
- 2 leaves Bay leaves
- 1 teaspoon dried thyme
- 1.5 teaspoons Cajun seasoning
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) parsley
Instructions
Trim excess fat from the corned beef brisket and cut it into 1-inch cubes.
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion, celery, and green bell pepper to the pot. Sauté for 5-6 minutes, stirring occasionally, until softened and fragrant.
Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.
Add the cubed corned beef to the pot and cook for 5 minutes, allowing it to brown slightly.
Stir in the diced tomatoes, beef broth, bay leaves, dried thyme, and Cajun seasoning. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer, covered, for 1 hour, stirring occasionally.
Add the cubed potatoes, carrots, and cabbage to the pot. Stir to combine, then cover and continue simmering for another 30-40 minutes, or until the vegetables are tender.
Stir in the corn and adjust the seasoning with additional salt and black pepper as needed.
Remove and discard the bay leaves before serving.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 2022 mg | 88% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 11.9 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1287 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
