I love soups and making them from Semi scratch works for me too. If you are busy and love a good meal on the table in a hurry, make a big batch of this ahead and put it up for days when the weather is cold and you are tired. With warm bread and a cool salad dinner is on the table in 15 minutes.
In a 3 qt. pot, put corned beef hash and cabbage. Break it up and add 1.5 cans of water.
Add the other seasonings and boil covered for about 15 minutes.
Reduce heat and simmer for about 1-1.5 hours. Once the cabbage is translucent and tender, you can turn off the heat and let cool for 10 minutes uncovered.
With plastic wrap, make a seal on the surface of the soup and up the sides making sure nothing can get out. Chill for a couple of hours. This will allow you to lift the wrap and all the fat will come up with it. Serve with some shredded cheese and a dollop of sour cream and some bread of your choice.