Evangeline Parish Corn Beef Soup

Warm, hearty, and packed with the bold flavors of Louisiana, Evangeline Parish Corn Beef Soup is the ultimate comfort food. This soul-soothing recipe features tender chunks of corned beef, perfectly seasoned with Cajun spices, and paired with a medley of garden-fresh vegetables like potatoes, carrots, cabbage, and sweet corn. Slow-simmered in a savory beef broth infused with aromatic bay leaves, thyme, and garlic, this soup is a feast for both the senses and the soul. Ideal for cool evenings or when you're craving a taste of Southern hospitality, this one-pot wonder is as easy to prepare as it is satisfying. Garnish with fresh parsley and serve with crusty bread for a cozy, flavor-packed meal straight from the heart of Louisiana.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 pound corned beef brisket
• 2 tablespoons vegetable oil
• 1 large, diced yellow onion
• 2 stalks, diced celery stalks
• 1 diced green bell pepper
• 3 cloves, minced garlic
• 4 medium, peeled and cubed russet potatoes
• 3 medium, sliced carrots
• 0.5 head, chopped cabbage
• 1 cup, frozen or canned (drained) whole kernel corn
• 1 14.5-ounce can diced tomatoes
• 6 cups beef broth
• 2 leaves Bay leaves
• 1 teaspoon dried thyme
• 1.5 teaspoons Cajun seasoning
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper
• 2 tablespoons, chopped (optional, for garnish) parsley

Directions

Step 1

Trim excess fat from the corned beef brisket and cut it into 1-inch cubes.

Step 2

Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.

Step 3

Add the diced onion, celery, and green bell pepper to the pot. Sauté for 5-6 minutes, stirring occasionally, until softened and fragrant.

Step 4

Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.

Step 5

Add the cubed corned beef to the pot and cook for 5 minutes, allowing it to brown slightly.

Step 6

Stir in the diced tomatoes, beef broth, bay leaves, dried thyme, and Cajun seasoning. Bring the mixture to a boil.

Step 7

Reduce the heat to low and let the soup simmer, covered, for 1 hour, stirring occasionally.

Step 8

Add the cubed potatoes, carrots, and cabbage to the pot. Stir to combine, then cover and continue simmering for another 30-40 minutes, or until the vegetables are tender.

Step 9

Stir in the corn and adjust the seasoning with additional salt and black pepper as needed.

Step 10

Remove and discard the bay leaves before serving.

Step 11

Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot with crusty bread or crackers.

Nutrition Facts

Serving size	4439.5 grams (4439.5g)

Amount per serving	% Daily Value*
Calories	2619

Total Fat 98.40g	126%
Saturated Fat 38.70g	194%
Polyunsaturated Fat 17.30g
Cholesterol 445mg	148%
Sodium 14157mg	616%
Total Carbohydrate 284.50g	103%
Dietary Fiber 48.40g	173%
Total Sugars 73.40g
Protein 169.00g	338%

Vitamin D 0IU	0%
Calcium 779mg	60%
Iron 27mg	147%
Potassium 8635mg	184%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 25.0%

Carbs: 42.2%