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.
Similar Recipes
Corned Beef and Cabbage Soup
Dijon mustard
chicken stock
corned beef
green cabbage head
Slow Cooker Corned Beef and Cabbage
Dijon mustard
apple juice
brown sugar
corned beef brisket
head of cabbage
Beet Borscht with Beef and Cabbage
olive oil
red wine vinegar
stew beef
tomato paste

Vegetable Soup from Canned Corned Beef Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com