Vegetable Soup from Canned Corned Beef Recipe

  • 2 cans corned beef, pulled apart
  • 5 potatoes, cubed (medium)
  • 2 cans corn, drained
  • 1/2 head cabbage, shredded
  • 3 carrots, diced
  • 1 - 28 ounce can pork and beans
  • 2 - 29 ounce cans whole tomatoes
  • 1 onion, diced
  • water
  • salt and pepper
Place cubed potatoes in a large (14 to 16 qt.) pot with enough water to cover them and put on stove. Add the remaining ingredients, pulling the beef in pieces and crushing the tomatoes with your hand. If it doesn't seem like enough broth, add more water. Cook until potatoes and carrots are done.
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