Corned Beef Nilaga
Nilagang corned beef is a Filipino-style boiled soup made of canned corned beef, potatoes, and vegetables. It's quick and easy to make yet so tasty and filling. Perfect for chilly weather!
Servings: 4 Servings
- 4 cups water
- 1 tablespoon beef base or 1 piece beef bouillon
- 1 onion, peeled and quartered
- 1/2 teaspoon peppercorns, crushed
- 1 large potato, peeled and cut into cubes
- 8 green beans, ends trimmed
- 1 can (12 ounces) corned beef, chunky-style
- 1/2 cabbage, quartered
- salt and pepper to taste
In a pot over medium heat, combine water, beef base, onions, and peppercorns. Bring to a boil, stirring until the beef base is dissolved.
Add potatoes. Lower heat and simmer until tender.
Add green beans and cook until half-cooked.
Add corned beef and cabbage. With the back of the spoon, break corned beef into desired pieces.
Continue to cook until beef is heated through and vegetables are tender yet crisp.
Season with salt and pepper to taste. Serve hot.
- Use a chunky variety of canned corned beef. My favorite brands are Martin Purefoods, Palm, Ox & Palm, and Argentina.
- Gently break the corned beef into large pieces and limit stirring the soup to keep the meat in chunks.
Calories: 256kcal | Carbohydrates: 20g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 46mg | Sodium: 1372mg | Potassium: 745mg | Fiber: 5g | Sugar: 6g | Vitamin A: 192IU | Vitamin C: 78mg | Calcium: 78mg | Iron: 3mg