Corned Beef and Cabbage Soup
Why do I only make Corned Beef and Cabbage on St. Patrick's Day? It's always amazing, and I'm not even remotely Irish... so go ahead. Buck the system. And try this soup any day of the week!
6 cups Chicken Broth
3-4 medium Potatoes (diced)
3 Carrots (peeled and diced into coins)
1 small head of Cabbage (chopped)
6-8 cups Corned Beef (Cooked and chopped into bite-size pieces)
Bring stock to boil in a large pot.
Add Potatoes and Carrots.
Boil for 10 minutes.
Boil for 5 more minutes.
Add Corned Beef.
Boil till potatoes are soft.
Serve with Crusty Bread.
Note - I think this soup was actually better without the potatoes... and I picked them all out of my leftovers. Like I do.