Recipe Details
Ingredients
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1tablespoonoil
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1largeonion, chopped
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6largepotatoes, peeled and cubed
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1small headcabbage, chopped
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salt to taste
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6cupswater, or as needed
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1(32 ounce) candiced tomatoes
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2(12 ounce) canscorned beef
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1(15 ounce) cancream-style corn
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1(15 ounce) canwhole kernel corn, drained
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ground black pepper to taste
Cooking Directions
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Heat oil in a large pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
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Add potatoes, cabbage, salt, and pepper. Add water to cover and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
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Add diced tomatoes, corned beef, cream-style and kernel corns, and pepper. Cook until heated through, about 15 minutes.
Cook’s Notes:
You can use fresh tomatoes instead of canned.
If you do not like cabbage or are out, I have substituted 1 or 2 cans of carrots and it is still an excellent soup.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories577 | |
| % Daily Value * | |
| Total Fat 15g |
20% |
| Saturated Fat 6g |
29% |
| Cholesterol 72mg |
24% |
| Sodium 1390mg |
60% |
| Total Carbohydrate 80g |
29% |
| Dietary Fiber 11g |
40% |
| Total Sugars 12g |
|
| Protein 33g |
66% |
| Vitamin C 100mg |
111% |
| Calcium 131mg |
10% |
| Iron 8mg |
42% |
| Potassium 1752mg |
37% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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