Prep Time::25 mins
Cook Time::45 mins
Total Time:: 1 hr 10 mins
Servings::8
Yield::8 servings
Ingredients
1 tablespoon oil
1 large onion, chopped
6 large potatoes, peeled and cubed
1 small head cabbage, chopped
salt to taste
6 cups water, or as needed
1 (32 ounce) can diced tomatoes
2 (12 ounce) cans corned beef
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
ground black pepper to taste
Directions
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.
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.
Add diced tomatoes, corned beef, cream-style and kernel corns, and pepper. Cook until heated through, about 15 minutes.
Cook's Notes:
You can use fresh tomatoes instead of canned.
If you do not like cabbage or are out, I have substituted 1 or 2 cans of carrots and it is still an excellent soup.