Gluten Free Corned Beef and Cabbage Bean Soup Recipe
Updated Mar 13, 2019, Published Mar 18, 2013
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Even though I was deprived of corned beef and cabbage on St. Patrick’s Day, I was not about to be deprived of my second favorite St. Paddy’s day recipe – Gluten Free Corned Beef & Cabbage Bean Soup.
This gluten free recipe came about as a way of using up leftovers in a manner that was similar but not the same as the previous day’s meal. It was such a hit I started planning for the next day’s meal ahead of time; I would put some dried beans on to soak while the corned beef and cabbage was simmering away.
With no leftovers this year I had to cheat a little. There was no “pot liqueur” from the corned beef to create the soup stock base so instead I used a packet of Hurst Family Harvest Tri-bean Soup mix; beans and soup stock all in one – genius! And since I didn’t have a lot of time to soak the beans overnight, I did a quick soak method – just cover the beans with an inch or two of water, bring to a boil and let boil for about 10 minutes then let them sit for an hour. Drain and rinse the beans and you are good to go!
I picked up a pound of already prepared corned beef from the deli counter (make sure it is gluten free, Boar’s Head is a good choice) which was on sale and told the deli guy not to slice it. Then all I needed to add was some carrots, baby onions, cabbage and a bit of seasoning.
If you have leftover corned beef and cabbage just chop it up and toss into the soup during the last few minutes to warm through.
Whether you have left over corned beef and cabbage or not, this is a hearty soup, packed with flavor. I am sure my foremothers would approve!
Gluten Free Corned Beef and Cabbage Bean Soup Recipe
Ingredients
- 1 (12 ounce) pack Hurst Family Harvest Tri-Bean Soup Mix
- 8 cups water
- 3 large carrots, cleaned and sliced ½ inch thick
- 1 pound cooked corned beef, cut into 1 inch chunks
- 2 cups frozen pearl onions
- ½ head of cabbage, chopped
- 2 teaspoons kosher or fine sea salt
- 1 teaspoon pepper
- 1 tablespoon gluten free spicy brown mustard
- 2 tablespoons prepared horseradish sauce
Instructions
- Place beans in a large pan and cover with 1 – 2 inches of water reserving the flavoring packet. Bring to a boil, let boil for 10 minutes, remove from the heat and let sit for 1 hour. Drain the water from the beans, rinse and return to the pot. Add 8 cups water, the reserved flavor packet, and the carrots. Bring to a boil, reduce heat, cover and simmer for 1½ - 2 hours. Add the corned beef, pearl onions, cabbage, salt, pepper, mustard, and horseradish. Simmer for another 20 minutes or until the beans are tender. Adjust seasoning with more salt and pepper if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Great looking “soup” looks more like a stew thought! But I thought we only had to worry about getting gluten from bread and pasta?
If only it were that easy! Unfortunately gluten can hide in all sorts of places, it is a good habit to always read labels if you are not sure. And I agrre, much more like a stew :)
Please share with your readers that April 17th is now officially gluten free day, to raise awareness with even the non-allergy restricted community as well as to celebrate all the other gluten free eaters out there we can commiserate with!
Ok!
That looks realy delicious!
Thanks Jess!
Your blog is one of my favorites because your recipes are really good. It is easy to follow and gluten free recipes are not that easy to find so thanks for sharing them to us. We get to eat delicious meals all the time.
Thanks so much for your lovely words Lyn, you made my day!
Looks uber delish. I love your website. The correlation between corned beef and cabbage and St. Pat’s/the Irish always reminds me of that old movie with Brad Pitt and Harrison Ford. Pitt plays an Irish dissident who ends up staying in Ford’s house. Ford’s wife serves corned beef and cabbage for Pitt’s first night at supper and he frankly replies, “Never heard of it.” Makes me wonder. I have an Irish friend, a physicist no less, who claims the Irish have never ever said “Top of the morning.” Anybody know if corned beef and cabbage is really Irish. Not that I care: this gluten free version looks amazing just the same. Thanks for this.
Thanks Jackson and that is interesting!