Corned Beef-and-Cabbage Soup
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 tablespoons oil
- 1⁄2 lb deli-sliced corned beef (cut into strips)
- 8 ounces green cabbage, cored & diced (about 3 cups)
- 3 medium carrots, chopped to large chunks
- 1 medium onion, chopped
- 1 teaspoon caraway seed
- 1 large baking potato, peeled & cut into 1/2 inch pieces
- 1 (48 ounce) can chicken broth
- 2 cups apple juice
- 1⁄4 teaspoon black pepper
directions
- In pot, heat oil over medium heat.
- Add corned beef, stirring occasionally, about 3 minutes.
- Add cabbage, carrots, onion and caraway seeds.
- Cook stirring occasionally, 8-10 minutes.
- Add potato, broth, juice and black pepper; bring to a boil.
- Reduce heat to low; simmer until vegetables are tender (about 30 minutes).
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RECIPE SUBMITTED BY
BB502
Struthers, Ohio
I am in Northeastern Ohio. Have lived here my entire life.
I am retired.
I was raised at my Grandmother's
side, with an apron and wooden spoon, as my small chef's wardrobe! We spent many happy times, in her kitchen baking and cooking up memories!
My love of the culinary arts has never waned. It seems I still cook and bake, as if I were feeding everyone at Grandma's Boarding House! (although my neighbors are happy about the "goodies" I am constantly sending their way!) I must learn to cook for two...
My kitchen is in my Cape Cod Style home and done in a French Country style, with french blue and pale yellow, accented with
white.