Corned Beef Soup?

[Arcey]

Hey, y'all.

Many years ago, my Grand Momma, rest 'er, love ya Mattie-Pearl, would make up this soup.

Had cubed potato, carrot, celery 'n kindah cubed 'n shredded corned beef in it, best memory.  Suppose the corned beef couldah been ragged from the cookin' 'n not shredded.  Had onions cut big so's I could find 'em 'n get 'em out.  Broth, I'm thinkin', was the water she boiled it up in.  She may have added some seasonin' ta the water.  Seem ta remember her stirrin' it, tastin' it 'n tossin' somethin' in it now 'n again. 

She weren't raised on much. Had it rough as a young widow 'n momma. Country girl. Learned ta do what she could with what she had. Maybe the recipe died with her.  Maybe there never was one. In much better times she never changed.

Ain't managed ta find nothin' on Google lookin' right.  Could be I ain't usin' the right search terms. Been thinkin' 'bout it here lately. 'Fore too long, I hope, the weather's gonna be right for it.  Really like ta have sum again.

Hate ta bother y'all but I know some if ya are inta down-home cookin' 'n ya might know.  Should I just get the ingredients I remember, throw 'em inna pot 'n see what happens?

[El Peludo]

Should I just get the ingredients I remember, throw 'em inna pot 'n see what happens?

That's just perzac'ly what I'd do, Arcey.  'Course, you know I ain't no gower-met type cook, I just sort'a always does that; every time I try to follow a recipe, something just don't turn out 'xactly right, and I don't like the results.  However, the same sitchyashin goes for cookin' the way I do: sometimes I get a winner, sometimes it's a dud. 

[Arcey]

LOL!!!!!!!  Was kindah hopin' sumbody would talk me outtah that, El Peludo.

Wife'll be outtah town for a night visitin' the grand kids in a couple weeks.  Think I will.

Thankee, mi amigo.

[Singing Bear]

Hoi, Arcey.  Don't know if this works for you, but I when I boil the packaged corned beef, I add cabbage, carrots and potatoes along with the seasoning packet that comes with the meat..  I suppose onions and celery would work as well.  It makes a right tasty, clear broth soup.  As you know we like our rice in "Paradise".  My daughter loves the broth and added veggies and corned beef with rice.  Just plain'ol soup'n rice.     Hmmm, but I suppose you know that already, about boiling and the broth.  Sorry, can't help much. 

[Marshal Will Wingam]

My mother used to do basically the same thing. The only seasonings she used was salt and pepper. She tossed in carrots, cabbage and potatoes. Sometimes celery. It came out good. I'd cook the whole thing, pull the meat out to shred or cube it and toss it back in. Ba-da-bing, you're in business.

[Major 2]

Drooling
My Mother, God bless her gentle sole , used to make something like that....

When she made a pot roast (usually a Chuck Roast now call California Roast) she would cube the left-over meat.
She made a Rue ( her word for it) from the juices in the pan with flour ( rice flour sometimes , I think) she would cut Potato's, carrots, onions & celery in 1/2 cubes and made a thick soup ... called it hash ....
She made corn fritters to go with it...... Gosh ! I miss those eats

[Arcey]

Thanks, boys.  It all sounds sooooooooooooooooo good..........

[Top Kick Ken]

Hey Arcey,

My grandma used to make something similar to that, but it was a baked casserole.  One of my favorite meals, usually sometime near Thanksgiving.  It was really good after a trip to the park in San Francisco, when we went to visit during the holidays. 

Here is the recipe for those who may want to try it.   

Top Kick Ken

Corned Beef and Vegetable Casserole

2 cups Diced Raw Potatoes
2 cups Diced Raw Carrots
1 cup Diced Raw Celery
2 Onions Quartered
1 ½ Tsp Salt
1 Tsp Thyme Leaves
¼ Tsp Ground Black Pepper
¼ Tsp Instant Minced Garlic
1 Can (12 oz.) Corned Beef
¼ Cup Vegetable Cooking Water
¾ Cup Soft Bread Crumbs
2 Tbsp. Butter or Margarine

Cook the first eight ingredients in boiling water.  (Save ¼ cup of the cooking water.)  Drain and put half into a 1 ½ Qt Casserole.  Break corned brief into small pieces over the vegetables.  Cover with remaining vegetables.  Add vegetable water.  Combine bread crumbs and butter or margarine and sprinkle over the top.  Bake in a moderate oven (350 degree) for 45 minutes or until browned.

[Marshal Will Wingam]

That's an interesting twist to bake it, Ken. Thanks for the idea.

[Steel Horse Bailey]

Hey, y'all.

Many years ago, my Grand Momma, rest 'er, love ya Mattie-Pearl, would make up this soup.
................ edited by SHB

Ain't managed ta find nothin' on Google lookin' right.  Could be I ain't usin' the right search terms. Been thinkin' 'bout it here lately. 'Fore too long, I hope, the weather's gonna be right for it.  Really like ta have sum again.

Arcey, this sounds great.  Why d'ya have to wait fer the weather?    (Tradition aside.)  I never understood folks whut insisted on cold weather afore makin' some soups, stews or chili!  I kin eat chili 366 days a year! (Don' wanna leave out Leap Year!)   Stew tew!  er, two.  ...  er, too.  ... also

[Arcey]

Steel Hoss, mi amigo.  Hearty soups, chili 'n stews, all good 'n hot, are some of my favorite things in the whole wide werld – when it's cool.

The weather thing may be just us.  The wife 'n the kids, when they were growin' up, weren't much on hot meals in the summer either.  Ya run outtah room temperature stuff afferwhile.  Can't eat salads ever evenin'.  A steak ever once in a while.  Some brats grilled out.  Chicken dishes 'n fish.  Lots of subs from Zero's 'n Subway.  Pasta.

Many ah time after a hot, sweaty shoot don't want nuttin' when I get here but a shower 'n beer.  On those days, I've had grits 'n eggs fer breakfast 'n an iced can of tuna with some crackers fer the snack break it the range.

You're probably normal 'n I ain't.

[Steel Horse Bailey]

Me? NORMAL? 

Surely, you jest!


No, I'm not jesting, and stop calling me Shirley!!



Arcey, pard - LOTS of folks jes eat the hot-stuff when it gits cold ... it aint jes you!

[Marshal Will Wingam]

Soups and such, all year, for me. Heck, we're a minority so far.

[El Peludo]

Well, the minority is getting smaller, or should that be larger??  We like soups and stews and chili most anytime.  'Course, if'n ya' want a cool soup, there is always Gaspacho - but that's something for another thread, I suppose.