Campfire Recipes – Corned Beef and Cabbage Soup

I know it’s mid-summer but there is something about soup that makes me happy any time of the year. Corned beef and cabbage is a very hearty mix and to make that over a fire is basically heaven in a bowl. (Sorry for the terrible image. Had to use a filler pic.)

Ingredients
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, minced
  • half of a small head of cabbage coarsely chopped
  • 12 ounces unpeeled Yukon Gold potatoes, chopped
  • 4 cups of beef broth
  • 4 cups of water
  • 1/2 cup quick-cooking barley
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground mustard
  • 12 ounces corned beef cut into 1/2 inch cubes
Directions

Heat oil in a Dutch Oven. Add onion, celery, and carrots. Cook about 5 minutes or until the vegetables are softened. Make sure to stir occasionally. Add garlic and stir for 1 minute.

Stir in the cabbage, potatoes, broth, water, barley, salt, thyme, pepper, and mustard. Bring everything to a boil. Move the Dutch Oven so the heat is below a simmer. Cook for around 20 minutes.

Stir in the corned beef. Cook for 10 to 15 minutes or until the potatoes are tender. Add additional salt and pepper to taste.

William Connor

As the Editor, William is responsible for all the good, the bad, the ugly and the indifferent that happens at 4WAAM. William brings a wide range of experience to this role having been a cook, a painter, a machinist, part time mechanic, computer programmer, and writer. He also wields a freely shared opinion on just about everything., just ask him.

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