1930'S Corned Beef And Cabbage Soup

• 2 -3 lbs cabbage, chopped
• 2 (12 ounce) cans corned beef
• 1 (15 ounce) can white corn (I like shoepeg in mine)
• 1 1/8 lbs baby carrots (faster version canned carrots is fine)
• 10 large russet potatoes, quartered (not canned potatoes please)
• water

1. Empty beef into large soup pot; cover with water and mush it a bit.
2. Let come to a boil and stir nicely to get the beef flavor going.
3. Add cabbage and fresh carrots.
4. add more water to cover and let simmer about 30 minutes.
5. Add Potatoes and corn and continue to add small amounts of water to keep enough broth for cooking and flavoring.
6. Simmer until potatoes and carrots are fork tender.
7. Stir occasionally to ensure equal tenderness.
8. Serve in large bowls and lots of cut homemade bread--you're going to need it!
9. Its usually a 2 hour prep and cook combined.
10. The longer it simmers the better the flavor.

cabbage, corned beef, white corn, carrots, russet potatoes, water

Taken from www.food.com/recipe/1930s-corned-beef-and-cabbage-soup-260259 (may not work)