Cabbage-Potato Soup
- Yield: 8 to 10 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 286
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 11
- Cholesterol
- 52
- Sodium
- 852
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
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.