Bully beef minestrone puts a flavourful spin on a classic Italian minestrone. Packed with tasty vegetables and pasta in a tomato-based broth, this minestrone features a can of bully beef for a delicious meaty twist.
Read on to find out how to make one can of bully beef or corned beef stretch to feed 6 or more people.
I've been making bully beef soup for years. Ever since I was a single parent with three hungry mouths to feed. And it was always popular.
This bully beef soup is one of the most economical recipes I know. It combines vegetables, carbohydrates and protein in one dish without breaking the bank. Not only that, but it also tastes delicious into the bargain!
Minestrone is a hearty soup or stew, well-known for its versatility. You can use whatever vegetables are in season or whatever you happen to have lurking in your refrigerator! Carrots, celery, swede, green beans, cabbage - they can all go in. The only vegetable I don't add is potatoes because I think there are enough carbohydrates from the pasta! But don't let that stop you - if you want to add a potato, it won't be a problem!
My secret ingredient for this bully beef stew is a can of baked beans! Yes, I know it sounds strange, but it works. Classic minestrone contains beans of some kind or another (normally kidney beans), but because this recipe also contains a can of corned beef, I decided to use baked beans instead, which pair beautifully with corned beef. The tomato sauce from the beans also adds tons of flavour to minestrone broth.
Have you tried a plate of corned beef hash with baked beans yet?
Since this bully beef minestrone is packed with vegetables, it's a complete meal on its own; just serve it with crusty bread to mop up every last delicious mouthful. And for a classic touch, don't forget a generous sprinkle of grated parmesan cheese.
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Ingredients
This recipe will easily feed 6 people.
- Carrots, onions and celery - this is the 'Holy Trinity' of vegetables or mirepoix if you are posh. This combination of vegetables forms the basis of many soups and stews. They should be chopped up into approximately half-inch pieces (or just over a centimetre.
- Green beans - also known as string beans / snap beans / French beans. They should be topped and tailed and cut into half-inch lengths. I like to add the green beans for a bit of extra colour.
- White cabbage - because we love cabbage, I've added a cup of finely shredded white cabbage. Please don't use Savoy cabbage, it can be quite bitter. If you don't enjoy cabbage, then leave it out or substitute it with another vegetable.
- Chopped tomatoes - I just buy them in a can to save on chopping fresh tomatoes.
- Bakes beans in tomato sauce - of course you can use Heinz if you prefer - I find supermarket own brands are just as tasty and cost a lot less too!
- Corned beef (bully beef) - buy the best quality you can afford. I find the cheaper brands tend to have a coating of fat, which isn't very appealing.
- Pasta shapes - use whatever pasta shapes you have available. I normally use the smaller shells or conchiglie, but I'd run out, and the twirly pasta made a nice alternative.
- Stock pots - I used 2 different stock pots - one beef and one vegetable. It's a matter of choice. You could also use stock cubes or bouillon.
- Parsley - I normally stir a handful of chopped parsley through the minestrone once it's cooked and reserve a small amount for sprinkling on top for garnish.
- Parmesan cheese - This is optional, but I like to sprinkle it on top before serving.
- Olive oil - used for softening the vegetables. Substitute with any cooking oil.
- I haven't included salt as an ingredient because sometimes stock pots can add sufficient seasoning. I normally cook the minestrone and then taste the finished dish to see if it needs extra salt.
**You can find the exact ingredient quantities for making this bully beef minestrone on the printable recipe card at the end of this post.**
Instructions
Step 1: Heat the oil in a large saute pan and add the carrots, celery and onions. Stir to coat the vegetables with oil, then cover the pan with a lid. Turn the heat to low and leave the vegetables to steam for 5 minutes until the onions turn translucent.
Step 2: Add the cabbage and green beans. Tip in the tomatoes, along with one can of water. Tip in the can of baked beans with another can of water. Stir in the stock pots and bring to a boil.
Step 3: Cover the pan with a lid, turn the heat down to low and let the vegetables simmer in the stock for 15 minutes to soften.
Step 4: Add the pasta and bring the minestrone back to a slow boil. Leave the lid off the pan and let the pasta boil gently for 10 to 12 minutes until soft.
Step 5: Cut the bully beef into cubes and add to the pan.
Step 6: Stir to combine and leave it to cook for another 2 to 3 minutes until the bully beef has had time to warm through. Stir in the chopped parsley.
Serve hot, garnished with a sprinkling of grated parmesan cheese and more chopped parsley. For a more substantial meal, add a side of crusty bread.
Here are a few of my bread roll recipes that you might like to serve with the bully beef minestrone:
Tips for a successful outcome
Here are my top tips to ensure your bully beef minestrone always turns out perfectly:
- Cut all the vegetables into smallish pieces - about half an inch in size.
- Once you've added the canned tomatoes and baked beans to the minestrone, fill each of the cans with water and add that too. This ensures you get the entire contents of cans.
- Don't leave the vegetables to cook for longer than 15 minutes, or they will overcook and become mushy. Bear in mind that they will continue to cook for another 10 minutes once you add the pasta.
- Once the pasta has cooked, you may find a lot of the liquid will have been absorbed. If this happens, top up the pan with an extra cup of stock. Don't use plain water, or you might dilute the balance of flavours.
- When stirring in the bully beef, do it gently so the bully beef doesn't break up too much and disintegrate into the broth.
Variations
As I mentioned, bully beef minestrone is a versatile recipe, and you can use whatever vegetables you have available. Here are a few vegetables that you could use in addition to or instead of the ones I used:
- Chard - rinse it well to remove any dirt, remove the bitter woody stem from the centre of the leaves and slice the chard thinly before adding to the minestrone.
- Butternut squash or pumpkin - peel, discard the seeds and cut the squash into small cubes. Squash doesn't take long to cook, so only add it when you add the pasta.
- Leeks - these are milder than onions with a delicate sweet flavour.
- Peas and corn - for sweetness and extra colour.
- Capsicum or red pepper and yellow peppers - add a slightly peppery flavour.
- Mushrooms - well why not? I love mushrooms and add them to my recipes whenever I can.
You might also like to consider adding additional herbs such as oregano, basil, rosemary or thyme. If you decide to add a bay leaf or two, don't forget to fish them out before serving. And don't forget the ever-popular garlic!
Equipment
I used a large saute pan so that you could see the steps clearly in the photos, but you could use a large saucepan instead. Just make sure your pan is large enough to hold all the ingredients. With the cans of beans and tomatoes, plus 2 cans of water, plus all the vegetables and pasta, you will need a 3.5 to 4 quart (or litre) pan. Test the size of the pan by pouring in 4 quarts of water!
To prep the vegetables, you will need a sharp knife and a chopping board.
If you intend serving the bully beef pasta straight from the pan, you'll be fine; otherwise, you might need a large soup tureen for serving!
Storage
Leftover bully beef minestrone can be stored for 3 to 4 days in a covered container in the refrigerator. I always think it tastes better the next day as the flavours have had time to come together.
You may find that the minestrone thickens on standing. If this happens, simply thin it down with a cup of stock before reheating it in a saucepan. You can also reheat this soup in the microwave.
While technically you can freeze the minestrone, practically, I wouldn't recommend it as the pasta would be inclined to turn soft and stodgy when frozen and defrosted. If you do decide to freeze it, it will be safe to freeze for up to 3 months.
FAQ
Yes, absolutely! Wholewheat pasta would be delicious in this dish (and good for you, too)!
Yes, you can make it up to 3 days in advance. I think the flavours improve on standing. Allow it to come to room temperature, then store it in a covered container in the refrigerator. Reheat in a saucepan until piping hot, then remove from the heat and serve immediately. Don't heat it longer than necessary, or the pasta will overcook and become stodgy. Thin it down with extra stock before reheating if it has become too thick.
Save for later
If you would like to make this bully beef minestrone, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my soups, stews and casserole recipes page for other delicious ideas. In the meantime, here are a few other bully beef recipes that you might enjoy:
📋The recipe
Bully beef minestrone
(Click the stars to rate this recipe)
Equipment
- Large saute pan (with lid) or
- Large saucepan with lid
- Sharp Knife
- Chopping Board
- Spatula for stirrin
- Large soup tureen optional
Ingredients
- 1 large onion peeled and sliced
- 1 large carrot peeled and diced
- 2 stalks celery diced
- 2 ounces / 60 grams green beans sliced
- ¼ small cabbage finely sliced
- 14 ounce / 410 grams canned tomatoes
- 1 tomato can water
- 14 ounce / 410 can baked beans in tomato sauce
- 1 baked bean can water
- 12 ounce / 340 grams can corned beef
- 4 ounces / 100 grams dried pasta shapes
- 2 beef stock pots or stock cubes
- 2 tablespoons olive oil
- 1 small bunch fresh parsley finely chopped
- 2 tablespoons grated parmesan cheese optional for garnish
Instructions
- Heat the oil in a large saute pan and add the carrots, celery and onions. Stir to coat the vegetables with oil, then cover the pan with a lid. Turn the heat to low and leave the vegetables to steam for 5 minutes until the onions turn translucent.1 large onion, 1 large carrot, 2 tablespoons olive oil, 2 stalks celery
- Add the cabbage and green beans. Tip in the tomatoes, along with one can of water. Tip in the can of baked beans with another can of water. Stir in the stock pots and bring to a boil.2 ounces / 60 grams green beans, ¼ small cabbage, 14 ounce / 410 grams canned tomatoes, 1 tomato can water, 14 ounce / 410 can baked beans in tomato sauce, 1 baked bean can water, 2 beef stock pots
- Cover the pan with a lid, turn the heat down to low and let the vegetables simmer in the stock for 15 minutes to soften.
- Add the pasta and bring the minestrone back to a slow boil. Leave the lid off the pan and let the pasta boil gently for 10 to 12 minutes until soft.4 ounces / 100 grams dried pasta shapes
- Cut the bully beef into cubes and add to the pan.12 ounce / 340 grams can corned beef
- Stir to combine and leave it to cook for another 2 to 3 minutes until the bully beef has had time to warm through. Stir in the chopped parsley.1 small bunch fresh parsley
- Serve hot, garnished with a sprinkling of grated parmesan cheese and more chopped parsley. For a more substantial meal, add a side of crusty bread.2 tablespoons grated parmesan cheese
Notes
- Cut all the vegetables into smallish pieces - about half an inch in size.
- Once you've added the canned tomatoes and baked beans to the minestrone, fill each of the cans with water and add that too. This ensures you get the entire contents of cans.
- Don't leave the vegetables to cook for longer than 15 minutes, or they will overcook and become mushy. Bear in mind that they will continue to cook for another 10 minutes once you add the pasta.
- Once the pasta has cooked, you may find a lot of the liquid will have been absorbed. If this happens, top up the pan with an extra cup of stock. Don't use plain water, or you might dilute the balance of flavours.
- When stirring in the bully beef, do it gently so the bully beef doesn't break up too much and disintegrate into the broth.
- Leftover bully beef minestrone can be stored for 3 to 4 days in a covered container in the refrigerator. I always think it tastes better the next day as the flavours have had time to come together.
- You may find that the minestrone thickens on standing. If this happens, simply thin it down with a cup of stock before reheating it in a saucepan. You can also reheat this soup in the microwave.
- While technically you can freeze the minestrone, practically, I wouldn't recommend it as the pasta would be inclined to turn soft and stodgy when frozen and defrosted. If you do decide to freeze it, it will be safe to freeze for up to 3 months.
- Make it up to 3 days in advance. I think the flavours improve on standing. Allow it to come to room temperature, then store it in a covered container in the refrigerator. Reheat in a saucepan until piping hot, then remove from the heat and serve immediately. Don't heat it longer than necessary, or the pasta will overcook and become stodgy. Thin it down with extra stock before reheating if it has become too thick.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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