Yorkshire Corned Beef Hash Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Traditional Yorkshire soup to warm up the winter nights - eventually obtained from an ex-girlfriends mother, after much persuading. 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 (12 ounce) can corned beef (cold from fridge) |
Directions:
1. Place water in a pan, season and add the Bay leaves and Lentils, Simmer for 15 minutes.
2. Add onions, carrots and Mushrooms, simmer for 15 minutes.
3. Add potatoes and cook on low heat untill potatoes are nearly cooked.
4. Add Stock cube and cubed corned Beef.
5. Cook for a further 10 minutes, thicken if necessary.
6. Serve with crusty Bread as a hearty soup.
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