Print Recipe

Corned Beef and Cabbage Soup



  • 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


  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, 8-10 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).

Yield: 8 servings

Source: Woman's Day magazine

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips