Even though we are in the midst of the summer months I still enjoy sipping on a nice cup of soup. My mother is a Polish-Hungarian lady and my dad is German so we ate a lot of cabbage-laden foods. One of my mom’s specialties was corned beef and cabbage soup. Wouldn’t that be an Irish dish? LOL Anyway, it tasted amazing so I thought I’d make it for my family with a few tweaks.
I’ve recently been trying to watch my carbohydrates so I left the potatoes and carrots out of my recipe as you can see by the photo. I also sprinkled in a few peppercorns. However, I’ll be giving you, my friend, the complete recipe on the next page.
I made my family egg salad sandwiches to go along with this yummy soup. I hear grilled cheese works well, too. Enjoy!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: The recipe calls for low-sodium broth but I used regular.