1930's Corned Beef and Cabbage Soup

Recipe by domesticatedmom
READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2 -3
    lbs cabbage, chopped
  • 2
    (12 ounce) cans corned beef
  • 1
    (15 ounce) can white corn (I like shoepeg in mine)
  • 1 18
    lbs baby carrots (faster version canned carrots is fine)
  • 10
    large russet potatoes, quartered (not canned potatoes please)

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.