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
Its sounds wonderful. I am sure neither of my teens would touch it :(
ReplyDeleteIt made a ton too. I have leftovers in the Fridge and Freezer
DeleteThis soup sounds fantastic and it is being featured this week at Simple Supper Tuesday. I hop you can party with us again starting Monday night at 8pm.
ReplyDeleteI will be there Cindy, thanks for featuring me.
DeleteWhat kind of white rice did you use for this one, Wendy? I am putting it on my menu plan for the day before St. Patty's Day - looks so good!
ReplyDeleteJust plain white long grain rice Sarah, I hope you enjoy it.
DeleteThanks, Wendy :) Can't wait for it!
Delete