After St. Patrick’s Day, Mom made a delicious Reuben cabbage soup to use up the corn beef that was left from sandwiches. It was amazing soup, and definitely one of our favorites now. I want to share the recipe with you even though it has been two months since St. Patrick’s Day! But you don’t need to wait until next year to make this soup, especially if you are of Irish heritage 😉
We have only made the soup once so the ingredient list isn’t perfect. At least it will give you a faint idea of how we made it though.
Reuben Cabbage Soup
1 small cabbage, chopped
1/2 pound corned beef, chopped
4 red potatoes, quartered
Chopped green-tail onion
Add chicken broth until you reach a soupy consistency (maybe 6 cups)
Season to taste with salt and pepper
Mix together and cook until the potatoes are tender. Serve with crackers and swiss cheese.
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