Corned beef soup


Since weather is not getting any better/warmer, a soup is still a welcomed dish. 

It could be a classic bean soup, a legumes soup, a meatballs soup or one like today's recipe. With ingredients that we usually have in our panty, if not all, most of them. I usually serve this soup when I'm out of the house for most of the day and my return is late enough. It's quick in preparation and can be different every time, depending on the ingredients that I use.

You could use it as a standard and let your imagination free to use whatever you like. In case you have some of the ingredients in cans/tins, don't hesitate, use them, this is a soup with whatever we have handy.



Ingredients : 

  • 1 can of corned beef
  • 1 red onion
  • 3 tbsp olive oil
  • 1 cup corn kernels
  • 1 cup green peas
  • 3 medium potatoes
  • 2 carrots
  • 2 zucchini
  • 1 fresh tomato
  • 1 clove of garlic
  • 1 beef stock cube
  • 1 ltr water
  • salt, pepper

Preparation : 

  1. Peel and cut onion in slices.
  2. Peel and cut the carrots and zucchini in cubes.
  3. Peel potatoes and cut them in cubes too.
  4. Cut tomato in cubes.
  5. Peel and smash garlic.
  6. In a pot heat olive oil.
  7. Add onions and cook till they get a bit of color.
  8. Add the rest of vegetables and stir till soften.
  9. Dissolve stock cube in the water and add in pot.
  10. Add salt and pepper according to your taste and let soup simmer for about 20 minutes.
  11. Add corned beef cut in cubes, stir and let boil for 10 more minutes.