Corned Beef and Cabbage Soup Recipe for two.
I had a small piece of corned beef leftover and started with that for my delicious homemade original soup recipe that turned out to be very hearty and is quite pleasing to the palate.
- It is a Fast and Easy Soup Recipe
- St. Patrick’s Day is on its way and there will be some corned beef and cabbage leftovers to be used up.
- Proportions can be adjusted according to how many you will be serving.
- It is quick as a wink to make, it takes about 20 minutes from start to finish.
- 1 Cup diced potatoes, quickly cooked in the microwave and then tossed in the pot.
- 1 1/2 Cups water
- 1 1/2 Cups chopped cabbage
- 2 Oz. Corned beef
- 1/4 Cup diced celery
- 1 Teaspoon Beef Better Than Bullion. May use prepared broth instead.
- 1/4 Cup Sour Cream
- Season to your own taste. I personally use salt, pepper, and a dash each of Italian seasoning and garlic powder.
- Served with a hearty bread and plenty of butter.
My only regret is that I did not make more of this simple and yummy soup the first time I made it. - Many soups are even better as the leftovers for tomorrow.
