Friday, February 25, 2011

Corned Beef and Cabbage Soup

Growing up, I thought this is what people meant when they said they were having Corned Beef and Cabbage.  It was the only one I knew!  My mother made this soup a lot when I was a child, so it holds comfort food memories for me.  My husband had really never eaten cabbage before our marriage, and thought I might be testing the depth of his love the first time I served it.  But, to our mutual delight, he liked it.  This is a great mid-winter soup.  Serve with bread and butter.

Corned Beef and Cabbage Soup
4 c. peeled, cubed potatoes
2 c. peeled, sliced carrots
4 stalks celery, sliced
1 large onion, chopped
1 head cabbage, cut into large chunks
1 can corned beef, cubed
salt and pepper to taste

In a large soup pot, bring to a boil, 2 qt. water. Add potatoes, carrots celery and onion, cabbage and corned beef.  Add a little more water if you need to, remembering that the cabbage will wilt down into the pot.  Bring to a boil, reduce heat and simmer 30 min, or until cabbage is tender.  Salt and pepper to taste. We always splashed just a little white vinegar over our individual bowls at the table.

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