Evangeline Parish Corn Beef Soup Recipes

THREE'S-A-CHARM SHAMROCK SOUP

Steps:

• In a large soup kettle, bring the celery, carrots, potatoes and water to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. , Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until heated through.

GRANDMA'S CANNED CORNED BEEF AND CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add potatoes, cabbage, salt, and pepper. Add water to cover and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
• Add diced tomatoes, corned beef, cream-style and kernel corns, and pepper. Cook until heated through, about 15 minutes.

EVANGELINE PARISH CORN & BEEF SOUP

Steps:

• In a large saucepan, combine broth, water, corn, oregano, bay leaf, thyme, tomato paste, salt, cayenne pepper and green bell pepper.
• Bring mixture to a boil, then simmer on low heat for about 30 minutes.
• Meanwhile, in a medium saucepan, combine olive oil, onion, and garlic; saute on low heat for 10 minutes or until onion is transparent and garlic is golden but not brown.
• Add the ground beef and cook with onion-garlic mixture on medium heat until beef is well-browned, stirring frequently.
• Add beef-onion mixture to broth-water mixture.
• Simmer on low for another 20 minutes.
• Taste for saltiness; add a little more water if necessary.
• Leftover soup thickens slightly overnight (and tastes great the next day).
• Thin with a little more water if you wish.