BONNIE'S CORNED BEEF AND CABBAGE SOUP

BONNIE'S CORNED BEEF AND CABBAGE SOUP image

Provided by BonniE !

Number Of Ingredients 12

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PREP
1/2 pound or more cooked and sliced corned beef (set aside)
3 cups good quality chicken broth
1 teaspoon thyme
salt and pepper to taste
2 tablespoons butter
SAUTE
1/2 small head cabbage, sliced
2 carrots sliced into rounds
1 rib celery, sliced
2 cloves garlic, sliced
1 medium size onion, diced

Steps:

1. Knife cut the cabbage into pieces about 1 1/2 inches long, and slice the cooked corned beef into strips about ¼ inch thick and two inches long. Set aside. You will add the cooked corned beef to the soup last.
2. Saute the prepped Vegetables in 2 tablespoons butter in a large soup pot over medium heat until vegetables start to get tender. Then add the 3 cups of chicken broth to the pot, and add the thyme, salt and pepper to taste. Then simmer the soup over medium low heat for about 15 to 20 minutes until vegetables are tender and flavors have blended. Add the cooked corned beef the last five minutes of cooking.
3. Serve and Enjoy!
4. Serve with my crunchy, Rustic Artisan (No Knead) Dutch Oven Bread on this site that I have posted: https://www.justapinch.com/recipes/bread/other-bread/rustic-artisan-bread-bonnies.html?r=1