Corned Beef & Rice Soup
I had this wonderful looking corned beef that we bought on sale. I wanted to make something different with it and for those that follow me, well you know how I like to make soup. So I thought, why not create a Corned Beef Soup!
I thought this was a pretty good buy since I love corned beef!
Seems like only yesterday they only cost $9.00, not on sale!
Ingredients
In a large stockpot, put the corned beef and
the packet of spices that comes with it. Cover the
top of the corned beef with at least 2” of water.
Bring to a boil over medium heat, reduce the heat
to a simmer, cover and simmer for 2-1/2 hours.
Remove the corned beef from the water, saving the
water. Let the corned beef cool slightly. Remove all the
fat from the corned beef then cut into bite size pieces.
Put 16 cups of water from the corned beef pan
into a medium pot. Add more hot water if you
don’t have enough. Bring to a boil and add the
Better Than Bouillon, stirring to dissolve.
Add the carrots, celery, garlic and onions. Simmer,
covered, until the vegetables are almost tender.
Add the corned beef and rice
and bring back to a simmer.
Cover and simmer for about
15 minutes or until the rice is tender then serve.
Corned Beef & Rice Soup
http://www.InDianesKitchen.com
Ingredients
- 16 cups Corned beef water
- 4 Tbsp. Better Than Beef Bouillon
- 1 medium onion, chopped
- 2 medium carrots, peeled and sliced
- 1 cup uncooked rice
- 1 corned beef brisket
- 1 garlic clove, diced
- 2 stalks celery, sliced
Directions
- In a large stockpot, put the corned beef and the packet of spices that comes with it. Cover the top of the corned beef by about 2” of water.
- Bring to a boil over medium heat, reduce heat to a simmer, cover and simmer for 2-1/2 hours.
- Remove the corned beef from the water (saving the water). Let the corned beef cool slightly and then remove all the fat from the corned beef and cut it into bite size pieces.
- Put 16 cups of water from the corned beef pan into a medium pot. If you don’t have enough add hot water. Bring to a boil and add the Better Than Bouillon, stirring to dissolve.
- Add the carrots, celery, garlic and onions. Simmer, covered, until the vegetables are almost tender.
- Add the corned beef and rice and bring back to a simmer. Cover and cook for about 15 minutes or until the rice is tender then serve.
If you don’t have Better Than Bouillon replace the 16 cups of water and Better Than Bouillon with beef broth.
Better Than Bouillon is salty so do not add salt unless you taste it first.
If you use only beef broth you may want to add salt.
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Categories: Broth, Rice, Roast Beef, Soup, Vegetables/Slaws/Salads
That’s a nice winter soup 👍
With Spring coming I had to hurry up and make it! Lol
Haha and you did good! Looking forward to the spring inspired food coming up.
Super hearty! Looks good Diane!
Thanks Rini!
Mmm I love a good soup!! Sounds delicious 😋😋
Thank you Linda!
Nice recipe
Thank you!
I like this. Thanks for sharing.
You’re welcome!
Perfect for St. Patrick’s Day!🍀
Oh yes!
Yum. I love corned beef. I had always thought it was very English, but in England the only corned beef to be found is in a can. It’s obviously something available in America. It’s one of our cheaper pieces of meat here in Australia.