Ingredients

1 pint cold water
2 bay leaves
3 ounces green lentils
1 onion
3 carrots
6 ounces button mushrooms , halved
1 lb potato , roughly chopped
beef stock cube ( oxo )
1 can corned beef ( cold from Fridge )
Yorkshire Corned Beef Hash Soup is a twist on the classic corned beef hash. The addition of lentils and vegetables like carrots and mushrooms turns this dish into a hearty soup, perfect for colder months. This soup is easy to make and can be adjusted to suit your taste preferences. It is a great way to use up leftovers from a corned beef dinner. The lentils and vegetables in this recipe make it a well-rounded and nutritious meal.

Instructions

1.Rinse the lentils under cold water.
2.Peel and finely chop the onion and carrots.
3.Add the lentils, onion, carrots, and bay leaves to a large pot with the water. Bring to a boil.
4.Reduce the heat to medium-low and let simmer for 30 minutes.
5.After 30 minutes, add the chopped potato, mushrooms, and crumbled beef stock cube. Let cook for another 20 minutes or until the potatoes are tender.
6.Remove the bay leaves and add the corned beef to the pot. Let cook for another 10 minutes or until everything is heated through.

PROS

This soup is hearty, filling, and perfect for a cold winter day.

It is a great way to use up leftovers like corned beef.

It is an easy one-pot meal that can be made in under an hour.

CONS

Corned beef is high in sodium and may not be suitable for those on a low-sodium diet.

This soup is not vegetarian-friendly.

HEALTH & BENEFITS

This soup is a good source of protein and fiber from the lentils and vegetables.
It is also rich in vitamins and minerals like vitamin A and potassium.
The lentils in this recipe have been linked to improving heart health and digestive function.

Leave a Reply

Your email address will not be published.