Gluten Free Corned Beef and Cabbage Bean Soup Recipe
This gluten free recipe came about as a way of using up leftovers in a manner that was similar but not the same as the previous day’s meal. It was such a hit I started planning for the next day’s meal ahead of time; I would put some dried beans on to soak while the corned beef and cabbage was simmering away.
With no leftovers this year I had to cheat a little. There was no “pot liqueur” from the corned beef to create the soup stock base so instead I used a packet of Hurst Family Harvest Tri-bean Soup mix; beans and soup stock all in one – genius! And since I didn’t have a lot of time to soak the beans overnight, I did a quick soak method – just cover the beans with an inch or two of water, bring to a boil and let boil for about 10 minutes then let them sit for an hour. Drain and rinse the beans and you are good to go!
I picked up a pound of already prepared corned beef from the deli counter (make sure it is gluten free, Boar’s Head is a good choice) which was on sale and told the deli guy not to slice it. Then all I needed to add was some carrots, baby onions, cabbage and a bit of seasoning.
If you have leftover corned beef and cabbage just chop it up and toss into the soup during the last few minutes to warm through.
Whether you have left over corned beef and cabbage or not, this is a hearty soup, packed with flavor. I am sure my foremothers would approve!
- 1 (12 ounce) pack Hurst Family Harvest Tri-Bean Soup Mix
- 8 cups water
- 3 large carrots cleaned and sliced ½ inch thick
- 1 pound cooked corned beef cut into 1 inch chunks
- 2 cups frozen pearl onions
- ½ head of cabbage chopped
- 2 teaspoons kosher or fine sea salt
- 1 teaspoon pepper
- 1 tablespoon gluten free spicy brown mustard
- 2 tablespoons prepared horseradish sauce
Place beans in a large pan and cover with 1 – 2 inches of water reserving the flavoring packet. Bring to a boil, let boil for 10 minutes, remove from the heat and let sit for 1 hour. Drain the water from the beans, rinse and return to the pot. Add 8 cups water, the reserved flavor packet, and the carrots. Bring to a boil, reduce heat, cover and simmer for 1½ - 2 hours. Add the corned beef, pearl onions, cabbage, salt, pepper, mustard, and horseradish. Simmer for another 20 minutes or until the beans are tender. Adjust seasoning with more salt and pepper if needed.
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