Corned Beef and Cabbage Soup

Yield: 8 servings

Ingredients

• 2 tablespoons oil
• 1/2 pound deli-sliced corned beef, cut into strips
• 8 ounces green cabbage, cored and diced (about 3 cups)
• 3 medium carrots, chopped to large chunks
• 1 medium onion, chopped
• 1 teaspoon caraway seed
• 1 large baking potato, peeled and cut into 1/2-inch pieces
• 1 (48 ounce) can chicken broth
• 2 cups apple juice
• 1/4 teaspoon black pepper

Instructions

1. In pot, heat oil over medium heat. Add corned beef, stirring occasionally, about 3 minutes.
2. Add cabbage, carrots, onion and caraway seeds. Cook stirring occasionally, 8 to 10 minutes.
3. Add potato, broth, juice and black pepper; bring to a boil. Reduce heat to low; simmer until vegetables are tender (about 30 minutes).

Attribution

Woman's Day magazine