CORNED BEEF AND CABBAGE SOUP
Prep time: 15 minutes
½ lb. Corned beef (pre-packaged or leftovers)
4 Russet potatoes, peeled and cubed
1 Green cabbage head, shredded
4 slices Bacon
1 Onion, chopped
4 cups Chicken stock
2 Tablespoons Dijon mustard
To taste Salt
To taste Pepper
In a large, heavy pot with a lid, sauté the bacon until crisp.
Add the onion and sauté with the bacon until the onion is softened.
Add the cabbage and potatoes, toss to coat with the bacon drippings.
Cover and reduce heat to low and cook for 5 minutes.
Add the stock and mustard, stir to blend. Simmer until the vegetables are tender, approximately 20 minutes.
Stir in corned beef.
Season with salt and pepper.
Yield: 8 servings
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