1930's Corned Beef And Cabbage Soup

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 8
• 2 -3 lbs cabbage, chopped
• 2 (12 ounce) cans corned beef
• 1 (15 ounce) can corn (i like shoepeg in mine)
• 1 1/8 lbs baby carrots (faster version canned carrots is fine)
• 10 large russet potatoes, quartered (not canned potatoes please)
• water

Recipe

• 1 empty beef into large soup pot; cover with water and mush it a bit.
• 2 let come to a boil and stir nicely to get the beef flavor going.
• 3 add cabbage and fresh carrots.
• 4 add more water to cover and let simmer about 30 minutes.
• 5 add potatoes and corn and continue to add small amounts of water to keep enough broth for cooking and flavoring.
• 6 simmer until potatoes and carrots are fork tender.
• 7 stir occasionally to ensure equal tenderness.
• 8 serve in large bowls and lots of cut homemade bread--you're going to need it!
• 9 its usually a 2 hour prep and cook combined.
• 10 the longer it simmers the better the flavor.