Cabbage-Potato Soup

Name: Cabbage-Potato Soup
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

9 ingredients

6 steps

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

1

In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes.
2

Add cabbage and potatoes and stir to coat.
3

Add stock, bring to a boil, reduce heat and simmer 30 minutes.
4

Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels.
5

Add carrots and cream to soup and simmer 10 minutes more.
6

Stir in corned beef strips and adjust seasoning to taste with salt and pepper.