St. Cuthbert's Day Soup

• 3 tablespoons butter
• 14-12 cup diced onion
• 4 cups cabbage, chopped into bite-sized pieces
• 4 cups red potatoes, diced
• 2 cups corned beef, diced
• 2 (14 1/2 ounce) cans beef broth
• 4 cups water
• 1 teaspoon herbes de provence, crushed
• 1 -2 tablespoon minced garlic
• 1 cup dried lentils
• salt and pepper

1. In stockpot, melt butter.
2. Add cabbage, onions, and potatoes.
3. Saute until onions are translucent and cabbage is tender.
4. Add corned beef.
5. Add broth, water, spices, garlic, salt and pepper.
6. Simmer gently for 20 minutes.
7. Add lentils.
8. Simmer another 20 minutes.
9. Serve with a crusty bread.

butter, onion, cabbage, red potatoes, corned beef, beef broth, water, garlic, dried lentils, salt

Taken from www.food.com/recipe/st-cuthberts-day-soup-114211 (may not work)