Corned Beef Vegetable Soup with Rye Skillet Croutons

Use up your leftover corned beef (and cabbage!) in this filling soup featuring
crispy, crunchy homemade rye croutons.

Servings: 8

Author:

Prep Time
15 minutes

Cook Time
1 hour

Main Course

American

soup

Instructions

1 In a very large pot, saute all the vegetables until the onions are translucent.
Add the stock and seasonings and simmer until the rutabega is tender. Add the
corned beef and cook for another 15 minutes or until cooked through and very
hot.
2 While the meat is warming through, melt some butter in a skillet. Add the cubed
bread and a sprinkle of seasoning and saute until the bread is browned on both
sides.
3 Serve the soup hot with a sprinkle of croutons on top.