Corned Beef-and-Cabbage Soup

• 2 tablespoons oil
• 12 lb deli-sliced corned beef (cut into strips)
• 8 ounces green cabbage, cored & diced (about 3 cups)
• 3 medium carrots, chopped to large chunks
• 1 medium onion, chopped
• 1 teaspoon caraway seed
• 1 large baking potato, peeled & cut into 1/2 inch pieces
• 1 (48 ounce) can chicken broth
• 2 cups apple juice
• 14 teaspoon black pepper

1. In pot, heat oil over medium heat.
2. Add corned beef, stirring occasionally, about 3 minutes.
3. Add cabbage, carrots, onion and caraway seeds.
4. Cook stirring occasionally, 8-10 minutes.
5. Add potato, broth, juice and black pepper; bring to a boil.
6. Reduce heat to low; simmer until vegetables are tender (about 30 minutes).

oil, deli, green cabbage, carrots, onion, caraway seed, baking potato, chicken broth, apple juice, black pepper

Taken from www.food.com/recipe/corned-beef-and-cabbage-soup-53231 (may not work)