Gluten Free Corned Beef and Cabbage Bean Soup Recipe

by Carol Kicinski on March 18, 2013

Post image for Gluten Free Corned Beef and Cabbage Bean Soup Recipe
Even though I was deprived of corned beef and cabbage on St. Patrick’s Day, I was not about to be deprived of my second favorite St. Paddy’s day recipe – Corned Beef & Cabbage Bean Soup.

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!

Corned Beef and Cabbage Bean Soup Recipe

Gluten Free Corned Beef and Cabbage Bean Soup Recipe

Ingredients

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

Directions

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.

Servings:

A gluten free recipe that serves 6 – 8

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Soups & Stews

{ 10 comments… read them below or add one }

Manny March 21, 2013 at 2:14 pm

Great looking “soup” looks more like a stew thought! But I thought we only had to worry about getting gluten from bread and pasta?

Reply

Carol Kicinski March 21, 2013 at 8:25 pm

If only it were that easy! Unfortunately gluten can hide in all sorts of places, it is a good habit to always read labels if you are not sure. And I agrre, much more like a stew :)

Reply

Zambini March 21, 2013 at 6:40 pm

Please share with your readers that April 17th is now officially gluten free day, to raise awareness with even the non-allergy restricted community as well as to celebrate all the other gluten free eaters out there we can commiserate with!

Reply

Carol Kicinski March 21, 2013 at 8:21 pm

Ok!

Reply

Jess March 22, 2013 at 11:50 am

That looks realy delicious!

Reply

Carol Kicinski March 23, 2013 at 12:50 pm

Thanks Jess!

Reply

Lyn March 23, 2013 at 9:19 am

Your blog is one of my favorites because your recipes are really good. It is easy to follow and gluten free recipes are not that easy to find so thanks for sharing them to us. We get to eat delicious meals all the time.

Reply

Carol Kicinski March 23, 2013 at 12:47 pm

Thanks so much for your lovely words Lyn, you made my day!

Reply

Jackson April 19, 2013 at 2:57 pm

Looks uber delish. I love your website. The correlation between corned beef and cabbage and St. Pat’s/the Irish always reminds me of that old movie with Brad Pitt and Harrison Ford. Pitt plays an Irish dissident who ends up staying in Ford’s house. Ford’s wife serves corned beef and cabbage for Pitt’s first night at supper and he frankly replies, “Never heard of it.” Makes me wonder. I have an Irish friend, a physicist no less, who claims the Irish have never ever said “Top of the morning.” Anybody know if corned beef and cabbage is really Irish. Not that I care: this gluten free version looks amazing just the same. Thanks for this.

Reply

Carol Kicinski April 22, 2013 at 7:56 am

Thanks Jackson and that is interesting!

Reply

Leave a Comment

{ 3 trackbacks }

Previous post: Gluten Free Nut Free Vegetable Panang Curry Recipe

Next post: Mini Mozzarella Quinoa Bites