CANNED CORNED BEEF HASH SOUP
I love soups and making them from Semi scratch works for me too. If you are busy and love a good meal on the table in a hurry, make a big batch of this ahead and put it up for days when the weather is cold and you are tired. With warm bread and a cool salad dinner is on the table in 15 minutes.
Provided by Sandra Allen
Categories Beef Soups
Time 2h5m
Number Of Ingredients 8
Steps:
- 1. In a 3 qt. pot, put corned beef hash and cabbage. Break it up and add 1.5 cans of water.
- 2. Add the other seasonings and boil covered for about 15 minutes.
- 3. Reduce heat and simmer for about 1-1.5 hours. Once the cabbage is translucent and tender, you can turn off the heat and let cool for 10 minutes uncovered.
- 4. With plastic wrap, make a seal on the surface of the soup and up the sides making sure nothing can get out. Chill for a couple of hours. This will allow you to lift the wrap and all the fat will come up with it. Serve with some shredded cheese and a dollop of sour cream and some bread of your choice.
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