This delicious Reuben Crescent Ring is made using Gary’s QuickSteak Corned Beef! Gary’s QuickSteak Corned
Irish Corned Beef Soup
This Irish Corned Beef Soup is made with Gary’s QuickSteak Corned Beef!
Gary’s QuickSteak Corned Beef
Irish Corned Beef Soup
Ingredients
- 1 12 oz Package Gary’s QuickSteak Corned Beef
- 1 C Onion, diced
- 1 1/2 C Carrots, sliced
- 1 1/2 C Celery, sliced
- 1 large clove Garlic, minced
- 1 tsp Caraway seeds
- 8 C Beef Broth
- 4 C chopped Cabbage, 1-inch pieces
- 2 C Red Potatoes, diced in 1-inch pieces
- 1 Bay Leaf
- 1/4 tsp Black Pepper
Instructions
- In a 3-quart saucepan prepare QuickSteak Corned Beef according to package directions.
- Add onion, carrots and celery to pan, sauté 4 to 5 minutes.
- Add minced garlic and caraway to pan, stir to combine.
- Add broth, cabbage, potatoes, bay leaves and pepper.
- Stir and bring to a boil, reduce heat to simmer.
- Cover and simmer for 20 to 25 minutes, until cabbage, potatoes and carrots are tender.
- Remove and discard bay leaves. Serve with warm crusty bread.
