St. Cuthbert's Day Soup
11 ingredients
9 steps
Ingredients
- 3 tablespoons butter
- 14-12 cup diced onion
- 4 cups cabbage, chopped into bite-sized pieces
- 4 cups red potatoes, diced
- 2 cups corned beef, diced
- 2 (14 1/2 ounce) cans beef broth
- 4 cups water
- 1 teaspoon herbes de provence, crushed
- 1 -2 tablespoon minced garlic
- 1 cup dried lentils
- salt and pepper
Directions
-
1In stockpot, melt butter.
-
2Add cabbage, onions, and potatoes.
-
3Saute until onions are translucent and cabbage is tender.
-
4Add corned beef.
-
5Add broth, water, spices, garlic, salt and pepper.
-
6Simmer gently for 20 minutes.
-
7Add lentils.
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8Simmer another 20 minutes.
-
9Serve with a crusty bread.
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