Corned Beef and Cabbage Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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A delightful St. Patrick's day dish. Very filling and easy to make. I like the red-skinned potatoes because of the coloring it adds. Remember, times are approximate. Adjust to your own style. Ingredients:
5 lbs potatoes (red-skinned suggested) |
1 head cabbage |
1 (12 ounce) can corned beef |
butter |
salt |
pepper |
other spices |
Directions:
1. Cut up potatoes and place in a large pot. Fill with water and boil potatoes until skin starts to fall off (aproximately 1 hour).
2. Wash cabbage head and cut into desired size (I like to cut the cabbage into quarters, then slice into strips).
3. Add cabbage to pot. Boil for 10 minutes or so until cabbage is tender.
4. Add can of corned beef, breaking up chunks with ladle.
5. Add butter, salt, pepper, and other spices to taste. Let boil for about 20 minutes, then serve.
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