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.
Jenny
Friday, February 25, 2011
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1 comment:
Maybe I could attempt this once again.... a different version of corned beef and cabbage.... soup :)
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