1 qt. chicken broth
2 qt. water
3 c. carrots, sliced
1 c. green beans, sliced
1 onion, chopped
1 green pepper, chopped
1 can red kidney beans
1 c. corned beef, cubed
1 c. corn
4 cloves garlic, minced
1/2 teaspoon rosemary
1/4 teaspoon thyme
1 teaspoon parsley
salt and pepper to taste
3 tomatoes, coarsely chopped
1/2 head cabbage, shredded
Combine broth and water in a large stock pot and place over medium heat. Add carrots, green beans, onion and green pepper and cook for 20 minutes. Add kidney beans, corned beef and corn and continue cooking for another 20 minutes. Finally, add the seasonings, tomatoes and cabbage and lower heat to low or medium-low and slow simmer until you achieve the desired taste.
NOTE:
If you prefer a side dish soup, replace the corned beef with 4 slices of cooked, crumbled bacon.
Yields: about 4 quarts of soup