St. Cuthbert's Day Soup

Name: St. Cuthbert's Day Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 3 tablespoons butter; 1/4-1/2 cup diced onion; 4 cups cabbage, chopped into bite-sized pieces; 4 cups red potatoes, diced; 2 cups corned beef, diced; 2 (14 1/2 ounce) cans beef broth; 4 cups water; 1 teaspoon herbes de provence, crushed; 1 -2 tablespoon minced garlic; 1 cup dried lentils; salt and pepper

Submitted by Tmom2001

"I created this to use up the leftovers from St. Patrick's day, so I figured it could take the name of one of the saints' days that followed. I liked a number of different corned beef recipes that were on 'Zaar and this soup takes the elements I liked from several recipes and combines them in a different way."

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Ready In:: 1hr 10mins
Ingredients:: 11
Serves:: 8

ingredients

3 tablespoons butter
¹⁄₄ - ¹⁄₂ cup diced onion
4 cups cabbage, chopped into bite-sized pieces
4 cups red potatoes, diced
2 cups corned beef, diced
2 (14 1/2 ounce) cans beef broth
4 cups water
1 teaspoon herbes de provence, crushed
1 -2 tablespoon minced garlic
1 cup dried lentils
salt and pepper

directions

In stockpot, melt butter.
Add cabbage, onions, and potatoes.
Saute until onions are translucent and cabbage is tender.
Add corned beef.
Add broth, water, spices, garlic, salt and pepper.
Simmer gently for 20 minutes.
Add lentils.
Simmer another 20 minutes.
Serve with a crusty bread.

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RECIPE SUBMITTED BY

Tmom2001

Lancaster, Ohio

I am a high school English teacher. I love to cook, read, and sleep - not necessarily in that order. Unfortunately, I never seem to have as much time as I want to devote to those things!

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