1930’s Corned Beef and Cabbage Soup

May 11, 2023May 11, 20230 5

1930's Corned Beef and Cabbage Soup Recipe

by The Chefin Soup

Prep

10 min

Cook

40 min

Ready In

50 min

Level

Easy

Rating

Ingredients

	2 -3 lbs cabbage , chopped
	2 cans corned beef
	1 can white corn ( I like shoepeg in mine )
	1 1/8 lbs baby carrots ( faster version canned carrots is fine )
	10 large russet potatoes , quartered ( not canned potatoes please )
	water

Nutrision Information

Servings Per Recipe

6-8

Calories

400

Sugar

Fat

1930's Corned Beef and Cabbage Soup is a classic recipe that has been passed down through the generations. This simple and delicious soup is a great way to use up leftover corned beef and other ingredients that may be sitting in your fridge. It's a hearty and comforting dish that is perfect for cooler weather and can be enjoyed by the whole family. This soup is easy to prepare, affordable, and can be customized to your liking. If you're looking for a satisfying and nourishing meal that won't break the bank, give this recipe a try!

Instructions

1.	In a large pot, bring water to a boil.
2.	Add chopped cabbage, corned beef, white corn, baby carrots, and quartered potatoes.
3.	Reduce heat and let simmer for approximately 30-40 minutes, until potatoes and carrots are tender.
4.	Serve hot and enjoy!

PROS

This soup is easy to make, hearty, and perfect for cooler weather.

It’s a great way to use leftover corned beef.

Ingredients are affordable and can be easily found at the grocery store.

CONS

This soup is high in sodium due to the corned beef.

It is not vegetarian-friendly and may not be suitable for those with dietary restrictions.

HEALTH & BENEFITS

While this soup is not exactly a health food, it does contain several nutritious ingredients. Cabbage is a good source of Vitamin C and fiber, while carrots are rich in Vitamin A and antioxidants. Corned beef contains protein and iron, although it should be consumed in moderation due to its high sodium content.