And easy and tasty soup using canned corned beef, cabbage, corn, tomatoes, and potatoes. Very flexible and forgiving recipe. This soup tastes better each time it is reheated.
Ingredients
- oil: 1 Tbsp
- onion: 1 piece (chopped)
- potatoes: 6 piece (cubed)
- head cabbage: 1 piece (chopped)
- salt: (to taste)
- water: 6 cups (or as needed)
- tomatoes: 1 can (32 ounce can, diced)
- corned beef: 2 cans (12 ounce cans)
- cream-style corn: 1 can (15 ounce can)
- whole kernel corn: 1 can (15 ounce can, drained)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat oil in a large pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
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Add potatoes, cabbage, salt, and pepper. Add water to cover and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
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Add diced tomatoes, corned beef, cream-style and kernel corns, and pepper. Cook until heated through, about 15 minutes.
