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RECIPE AND PHOTO SUBMITTED BY Melanie Vance Ellison

 

Crock Pot Corned Beef and Cabbage Soup

4 c chicken stock
1 1/2 lbs of corned beef, cut into large chunks
1 1/2 lbs baby potatoes, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 medium onion, peeled and diced
1 small head green cabbage, cored & shredded
1 bay leaf
Generous pinch of salt and fresh black pepper

Add all ingredients to a large crock pot and toss to combine. Cover and cook on low setting for 7 to 8 hours or high setting for 3 to 4 hours.
Garnish with fresh parsley if you like. Serve with a crusty bread for dipping.

 

 

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