Cabbage-Potato Soup

Total Time:
45 min
Prep:
5 min
Cook:
40 min

Yield:
8 to 10 Servings

Ingredients
  • 2 tablespoons oil
  • 3 cups chopped onion
  • 3 cups shredded white cabbage
  • 2 cups grated Idaho potatoes
  • 2 quarts chicken stock
  • 8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)
  • 2 cups grated carrots
  • 1 cup cream
  • Salt and pepper
Directions

In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.


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    This recipe is featured in:

    St. Patrick's Day