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Corned Beef and Bean Soup

A fragrant, mouthwatering soup — make it for lunch! Soup with corned beef and bacon is hearty, delicious, and unforgettable. It's the kind of dish that hits the spot for anyone with a big appetite. Unlike thin, light broth soups, this one keeps you full for hours. It's also packed with protein: about a quarter of what's in beans is protein, second only to meat. Soaking the beans overnight helps them cook faster.

lidalidochkaAuthor avatar
Recipe author
Corned beef soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 5 g
Fats 20 % 2 g
Carbohydrates 30 % 3 g
67 kcal
GI: 100 / 0 / 0
    1. Sort through the beans, discarding any that show signs of spoilage, and rinse them under running water. 2. Put the beans in a deep bowl and cover with water so they're fully submerged. Leave them to soak overnight. 3. Now prep the rest of the ingredients: cut the bacon into small cubes; rinse the corned beef under running water and chop it finely; peel and dice the onion; peel the carrots, rinse them, and dice; trim the celery stalk and dice it too; peel the garlic and press it (or grate the cloves on a fine grater). 4. Drain the beans, rinse them again, and put them in a pot. Pour in the chicken broth and add the water. 5. Set the pot over the heat and bring it to a boil. Then lower the heat and cook for 30 minutes. 6. While the beans cook, fry the bacon and corned beef. Put them in a large skillet over the heat and fry until the bacon is crisp. Transfer the corned beef and bacon to the pot, reserving some bacon for serving if you like. 7. Add the prepped onion, carrot, and celery to the soup. Season with salt and pepper to taste and cook for about 3–4 minutes. Then add the garlic, tomato paste, and bay leaves. 8. Keep simmering over low heat until the beans are soft. Watch the liquid level and top up with water or broth if it cooks down too far. Ladle the soup into bowls and garnish with the reserved bacon and chopped parsley. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Boiled bacon - 447  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Corned beef - 251  kcal/100g
  • White beans - 102  kcal/100g
  • Chicken broth - 19  kcal/100g
  • Celery stalk - 12  kcal/100g

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