Corned Beef Soup
Turn leftover corned beef into a fast and tasty soup.
2 (16-ounce) cans mixed vegetables
12 ounces corned beef, diced
2 (10.75-ounce) cans condensed tomato soup, undiluted
1 cabbage, cored and chopped
4 potatoes, peeled and diced
3 onions, chopped
1/2 teaspoon ground black pepper
- Drain mixed vegetables, reserving the liquid. Combine the reserved liquid with diced corned beef, tomato soup (undiluted), water, chopped cabbage, diced potatoes, chopped onions, and pepper in a large kettle. Bring to a boil; cover, reduce heat, and simmer for 35 minutes, stirring occasionally.
- Stir in mixed vegetables, cover, and cook an additional 10 minutes.
Makes 10 servings.