Brodu tal-Corned Beef is a hearty Maltese corned beef soup made with rice, vegetables and canned corned beef. It is warm, filling and comforting — the kind of soup many Maltese families prepare on colder days, when someone is feeling under the weather, or when you simply want a simple homemade meal.
This version is made with leeks, carrots, courgette, celery, tomato paste, rice and corned beef, giving the soup a rich flavour while still keeping it easy to prepare. It is another much-loved version of Maltese brodu, alongside the classic Chicken Soup (Brodu ta’ Tiġieġ).
Corned Beef & Veggie Soup (Brodu tal-Corned Beef)
Ingredients
- 130 g leeks sliced
- 160 g carrots chopped
- 250 g courgette chopped
- 100 g celery diced
- 2 tbsp tomato paste
- Pepper
- 2500 ml vegetable stock
- 120 g rice rinsed
- 340 g canned corned beef chopped
Instructions
- In a saucepan, add the leeks, carrots, courgettes, celery, vegetable stock, tomato paste & season with pepper. Bring it to boil & then let simmer for 45 minutes.
- Add the corned beef & rice. Continue cooking for 25 minutes or until the rice has cooked.
Nutrition
Frequently asked
Brodu tal-Corned Beef is a Maltese corned beef soup made with vegetables, rice and canned corned beef. It is a warm, hearty version of Maltese brodu and is often enjoyed as comfort food on colder days or when you want a simple homemade meal.
No, the canned corned beef does not need to be cooked separately first. Chop it into pieces and add it to the soup together with the rice, then continue cooking until the rice is ready and the corned beef has softened into the broth.
This recipe uses leeks, carrots, courgette and celery. They are simmered with vegetable stock and tomato paste to give the soup a rich, comforting flavour before the rice and corned beef are added.
Yes, you can make it ahead of time. Keep in mind that the rice will continue to absorb liquid as the soup sits, so the brodu may become thicker. When reheating, add a little extra stock or water if you prefer it more soupy.
You can freeze it, but the rice may become softer after defrosting. For the best texture, freeze the soup in portions and reheat it gently, adding a little extra stock or water if needed.
This soup is filling enough to eat on its own, but it is also lovely with fresh bread on the side. It works well as a light main meal, especially on colder days.
