1 quart chicken broth
2 quarts water
3 cups sliced carrots
1 cup sliced green beans
1 onion, chopped
1 green pepper, chopped
1 can red kidney beans
1 cup cubed corned beef
1 cup corn kernels
4 cloves garlic, minced
1/2 teaspoon rosemary
1/4 teaspoon thyme
1 teaspoon chopped parsley
Salt and pepper to taste
3 tomatoes, coarsely chopped
1/2 head cabbage, shredded
Combine broth and water in a large stockpot and place over
medium heat. Add carrots, green beans, onion and green pepper
and cook 20 minutes. Add kidney beans, corned beef and corn
and continue cooking another 20 minutes. Finally, add garlic,
rosemary, thyme, parsley, salt, pepper, tomatoes and cabbage
and lower heat to low or medium-low and simmer until you
achieve the desired taste.
_______________________________________
Source: Houston Chronicle - Dec. 4, 2001
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