Corned Beef and Cabbage Soup

• 5 lbs potatoes (red-skinned suggested)
• 1 head cabbage
• 1 (12 ounce) can corned beef
• butter
• salt
• pepper
• other spices

1. Cut up potatoes and place in a large pot.
2. Fill with water and boil potatoes until skin starts to fall off (aproximately 1 hour).
3. Wash cabbage head and cut into desired size (I like to cut the cabbage into quarters, then slice into strips).
4. Add cabbage to pot.
5. Boil for 10 minutes or so until cabbage is tender.
6. Add can of corned beef, breaking up chunks with ladle.
7. Add butter, salt, pepper, and other spices to taste.
8. Let boil for about 20 minutes, then serve.

potatoes, cabbage, corned beef, butter, salt, pepper, other spices

Taken from www.food.com/recipe/corned-beef-and-cabbage-soup-288962 (may not work)