 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
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. 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:
1. In stockpot, melt butter.
2. Add cabbage, onions, and potatoes.
3. Saute until onions are translucent and cabbage is tender.
4. Add corned beef.
5. Add broth, water, spices, garlic, salt and pepper.
6. Simmer gently for 20 minutes.
7. Add lentils.
8. Simmer another 20 minutes.
9. Serve with a crusty bread.
|
|