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Corned Beef and Cabbage Soup

Recipe 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


In pot, heat oil over medium heat. Add corned beef, stirring occasionally, about 3 minutes.

Add cabbage, carrots, onion and caraway seeds. Cook stirring occasionally, 8-10 minutes.

Add potato, broth, juice and black pepper; bring to a boil. Reduce heat to low; simmer until vegetables are tender (about 30 minutes).

Yield: 8 servings

Source: Woman's Day magazine