Corned Beef and Cabbage Soup |
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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 6 |
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Something I threw together with left overs from St. Patty's Day, this turned out wonderful. Ingredients:
4 lbs corned beef, chopped |
5 cups green cabbage, chopped |
1 onion, chopped |
4 carrots, sliced medium thick |
3 stalks celery, sliced |
4 potatoes, cut into chunks |
1 1/2 ounces dry au jus mix |
1 teaspoon season-all salt, i use emeril original essence |
2 tablespoons ketchup |
1 dash pepper |
1/2 teaspoon garlic powder |
5 cups hot water |
Directions:
1. Add all ingredients to crock pot, except potatoes, stir well.
2. Cook on high for one hour, turn to low for another 3-4 hours.
3. Add potatoes, cook until tender.
4. Usually another hour and half.
5. You may need to adjust time, depending on crock pot.
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