Turn your corned beef and, cabbage leftovers into a hearty and, nutritious soup. There is no recipe; adjust with your own seasonings and, cooked ingredients.
Saute one medium onion chopped in olive oil, then add cubed carrots and, potatoes until they brown on all sides; salt and, pepper to taste.
Next, add chopped cooked cabbage, one bouquet of fresh chopped parsley, one bulb of fresh garlic chopped and, simmer for about ten minutes.
Next, add 2 cups chicken stock, 2 cups crushed tomatoes, 2 cups water, sprinkle of hot pepper flakes and, teaspoon of Mrs. Dash. These amounts should be adjusted to the amount of leftover vegetables you have.
Simmer on low heat approximately one hour; adjust seasoning and, serve.
If you have leftover ham or corned beef they can be added as well.
This soup is not to be interpreted as vegetarian because the vegetables were originally boiled with meat.
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