Yorkshire Corned Beef Hash Soup
Warm, hearty, and brimming with traditional British flavors, Yorkshire Corned Beef Hash Soup is the ultimate comfort food. This rustic recipe combines tender chunks of cooked corned beef, golden potatoes, and a medley of vegetables like carrots, celery, and onion, all simmered to perfection in a rich beef stock flavored with Worcestershire sauce and a hint of English mustard. Finished with fresh parsley for a bright herbal touch, this one-pot dish comes together in just an hour, making it perfect for a weeknight dinner or an inviting starter. Serve it piping hot with crusty bread or classic Yorkshire pudding to capture the true essence of northern England. With its satisfying mix of flavors and textures, this soup is as soul-soothing as it is easy to prepare.
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Recipe Information
Ingredients
- 400 g cooked corned beef
- 300 g potatoes
- 1 medium onion
- 2 medium carrots
- 2 celery stalks
- 2 garlic cloves
- 1 liter beef stock
- 1 tbsp vegetable oil
- 1 tbsp Worcestershire sauce
- 1 tsp English mustard
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley
Instructions
Peel and dice the potatoes into small cubes. Set them aside in a bowl of cold water to prevent browning.
Finely chop the onion, carrots, and celery. Mince the garlic cloves.
Heat the vegetable oil in a large soup pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and lightly golden.
Stir in the minced garlic and cook for another minute until fragrant.
Drain the diced potatoes and add them to the pot along with the beef stock. Increase heat to bring to a gentle boil.
Lower the heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes and carrots are tender.
While the soup is simmering, shred the cooked corned beef into bite-sized pieces using a fork or your hands.
Once the vegetables are tender, stir in the shredded corned beef, Worcestershire sauce, and English mustard. Let everything simmer for another 10 minutes, stirring occasionally.
Season the soup with salt and black pepper to taste.
Remove the pot from heat and stir in the chopped parsley. Reserve a small amount of parsley for garnish, if desired.
Ladle the soup into bowls and garnish with additional parsley. Serve piping hot with crusty bread or Yorkshire pudding on the side for a true Yorkshire touch.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 9303 mg | 404% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 20.1 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3857 mg | 82% | |
*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.
