Transform your traditional St. Patrick’s Day recipe. Corned Beef & Cabbage soup. Slow cooker recipe


Hey everybody! Welcome to The Bedford Life & Company. My name is Alexis and today I’m going show you how to put a
spin on a very traditional St. Patrick’s Day recipe. Today I’m making corned beef
and cabbage chowder and it’s the perfect way to get rid of all those St. Patty’s
Day leftovers. So put your aprons on and let’s get started. OK if you’re new to
the channel – Welcome – I would love if you could hit the subscribe button and the
Bell notification so you could stay up to date with all of our new videos,
product recommendations, sales and of course new merchandise from TheBedfordLife.com Alright, St. Patrick’s Day is only days away and honestly we’re
all Irish on March 17th. Now we’ve all heard of the traditional corned beef and
cabbage and potatoes for St. Patrick’s Day but this is a simple soup recipe
that I love and you will too. It can also be made in a crock pot / slow cooker so what I’ll do
is I’ll leave those directions in the description box below. Here’s what you’ll
need. 2 cans of cream of potato soup, 2 cups of cabbage, I used savoy cabbage,
2 cups of cooked corned beef, 1.5 cups of carrots, 1 cup of onions, 1
cup of milk that’s a 1.5 cups diced potatoes. this is 1.5 cups
of potatoes that I just cut really really small and that’s to thicken up the
soup. 1/2 teaspoon of salt, 1 teaspoon of black pepper 3 or 4
cloves of garlic and 2 cups of vegetable stock My recipe usually calls for 2 cans of
cream and potato soup but this is one of those “Use what you’ve got moments” and I
only have one can of cream of potato and I happen to have a can of cream of
mushroom so that’s what we used. Oops I forgot to mention you’re going
need a cup of water. What I did was boiled the potatoes first and then took
the skins off. I took half of the potatoes and cut them into big chunks
they weren’t completely cooked all the way through because you’re going put
them back in the soup and if you cook them all the way through beforehand when
you put them in the soup they sort of fall apart . So what I did was
I took half of the potatoes and made them diced and chunky and then the
other half of them, I cut up real small and put them into the soup to thicken it
up. You’re going to want to add the milk at
the end to prevent curdling- it gets like chunky it’s not a good look. What you
want to do here is give your soup a little bit of a taste before you decide
to add more salt because corned beef can be salty and sometimes the soup has a
little bit of salt in it too, so just taste it and use your discretion on
whether or not you want to add more salt. Now I happen to love pepper. I
love black pepper I love spicy things and this recipe with one teaspoon of
pepper can be a bit much. I like it but if
you’re not the biggest fan of pepper I would either cut it in half or if you
don’t like pepper at all then completely leave it out. And there you guys have it
a delicious hearty simple corned beef and cabbage soup that I topped with some
celery leaves and cracked black pepper. I hope you loved this video
if you’re interested in more crock pot recipes or more really easy recipes make
sure you check out our playlist and don’t forget to hit the subscribe button.
Thanks for watching guys see you soon!

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