Canned Corned Beef Hash Soup
1 can(s)14 oz. corned beef hash: my fav' is first cut or mary's kitchen.
1 ccabbage, shredded. i like the three kinds for color
1/2 ccorn either canned or frozen
1 Tbspgarlic powder
1 Tbsporegano, dried
1 dash(es)salt and pepper
1 1/2 can(s)water
How to Make Canned Corned Beef Hash Soup
- 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.