St Patrick's Day Cabbage Soup
This is the soup I make with the leftovers after a corned beef and cabbage dinner. Since I use the broth from cooking the dinner, it has the flavor from the corned beef and pickling spice.
Ingredients
6 cups broth from cooking corned beef
2 cups water1 cup carrots
1 cup onions
6 cups cabbage
Directions
In 5 quart sauce pan, over medium heat, add broth, water, carrots, and onions. Bring to a boil. Reduce heat to medium low and simmer, covered, for 1 hour.
Remove from heat and blend, using a blender or an immersion blender, until smooth.