1930's Corned Beef and Cabbage Soup
- Ready In:
- 2hrs
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 2 -3 lbs cabbage, chopped
- 2 (12 ounce) cans corned beef
- 1 (15 ounce) can white corn (I like shoepeg in mine)
- 1 1⁄8 lbs baby carrots (faster version canned carrots is fine)
- 10 large russet potatoes, quartered (not canned potatoes please)
- water
directions
- Empty beef into large soup pot; cover with water and mush it a bit.
- Let come to a boil and stir nicely to get the beef flavor going.
- Add cabbage and fresh carrots.
- add more water to cover and let simmer about 30 minutes.
- Add Potatoes and corn and continue to add small amounts of water to keep enough broth for cooking and flavoring.
- Simmer until potatoes and carrots are fork tender.
- Stir occasionally to ensure equal tenderness.
- Serve in large bowls and lots of cut homemade bread--you're going to need it!
- Its usually a 2 hour prep and cook combined.
- The longer it simmers the better the flavor.
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I am a stay home wife and mother of 3. We have 2 dogs ( yorkie-Max, and Reese not real sure we saved his life ) 1 cat, and a cockatiel. Cooking, baking, and outdoors are my favorites. My children are my life. Unfortunately, on August 28th 07 someone stole my Yorkie. So we only have the one dog now. Such S<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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