Lunch: Parsnip Soup with Corned Beef and Cabbage Reviews
Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.
Ingredients
Instructions
Reviews
Add a review for Parsnip Soup with Corned Beef and Cabbage Reviews
Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
