This recipe comes from Derrick's family. His mom used to make it and he made it for me when we were first married. It is delicious! Lots of flavor with such simple ingredients. I thought I would share it since St. Patty's day is just around the corner. We told the kids that is was Leprechaun food. Enjoy!
8 c. water
3 T. beef base
5 medium potatoes (red and yellow are good since you don't have to peel them)
1/2 head cabbage, shredded/chopped into tiny pieces
1 can corned beef
Chop potatoes into tiny bite sized pieces. Place in a large pot with water and beef base and bring to a boil. Simmer for 20 minutes or until potatoes are very soft...almost mushy. We like our beef broth nice and strong. Start with 3 T. of the concentrated beef base and add more to your liking.
Add cabbage and cook another 5-7 minutes until cabbage is tender. Break up canned corned beef into crumbles and add to soup. It will break up even more once it is in the broth and distribute through the soup.
Linking this recipe to Skip to My Lou