2-3mediumall purpose, red or gold potatoes(not russet - they fall apart!)
2-3mediumcarrots
1cupshredded cabbage
6ouncescorned beefcut into small pieces
Instructions
If your broth is frozen, thaw in your soup pot as you peel and chop your vegetables.
Add the vegetables to the broth and cook covered over medium high heat until mixture boils. Reduce heat and simmer until the vegetables are tender, about 10-15 minutes.
Add the corned beef. Simmer until hot. Enjoy!
Notes
* Be sure to soak your corned beef for about 24 - 36 hours, changing the water every 12 hours or so. This will be sure your broth is not too salty.
I cut my vegetables fairy small as I like to have several pieces on my spoon in one bite.
The sodium analysis is VERY approximate. I used a lower sodium beef broth for the analysis as I have not sent my corned beef broth for analysis! 😊