Corned Beef Stock; Turned Soup!

While there wasn't a lot of corned beef left, there was still drippings that contained potatoes, carrots and cabbage!

So after looking at a few recipes and reading up about how to use corned beef stock, I decided to go with a navy bean and northern bean soup to test out!

This is my first time cooking with dry beans! I am still learning along the way and reading up!

Using plenty of water to cover, I soaked both packages of beans together in a huge bowl overnight, and through part of the next day. 

1 lb. dry navy beans. soak, drain, rinse, cook.

1 lb. dry northern beans. soak, drain, rinse, cook.

After soaking beans overnight; to cook beans, use 6 cups water to 2 cups beans. Plus 2 tablespoons olive oil. Lightly boil for 1 1/2 hours to 2 hours until texture is as desired. 

Corned beef stock containing:

carrots

cabbage

red skin potatoes

about 4-5 cups water added to the original stock.

Basically what I did was...

In a dutch oven, or large cooking pot, bring remaining stock to a boil, add in water. Boil on medium high heat, stir occationally. 

In a large separate stove top pot, boil beans until almost tender, but still slightly under cooked. Drain, then add to stock. Stir well. Reduce heat to a light simmer. 

Cook until all the flavors mix together well. About 5 hours.  

Beans will soak in the flavors overnight, and will taste better the day after, and the next three days. The soup should stay good for at least 4 days with the beans in it, or it might get mushy.

My cabbage basically became part of the stock liquid, I have not seen anymore cabbage pieces since it was cooked for so long! My carrots also became very very soft.