I gathered together the ingredients I needed.
Cut, diced, chopped and threw them all in a pot.
Turned it on and walked away.
Came home after Mass and the house smelled lovely.
Dinner was served and it was yummy.
I did a google search and found several different recipes. I read through each one (all were very similar) and then took a little of this and that from each one and created the soup I am sharing with you today. It turned out pretty well, if I do say so myself.
Corned Beef and Cabbage Soup
1 lb cooked corned beef, cut into bite size pieces
1 onion, chopped
3 small or 1 large stalk celery, sliced
1 1/2 large carrots or 3 small carrots, peeled and diced
1/2 large head or 1 small head cabbage, cut into bite size chunks
1 qt. tomatoes with their juices
1 bottle dark beer
4 c. chicken broth
generous amount of pepper to taste
3/4 c. white rice
2 T. Worcestershire Sauce
Combine all ingredients in a slow cooker and cook on low for 6-8 hrs. Taste and season with additional pepper and salt if needed. Print Recipe
Sharing this recipe at Simple Supper Tuesday, stop by for some delicious yet simple recipes!
One year ago--Freaky Friday