I know it's not Saint Patty's day yet, but I can't seem to get enough of this! Save a snack or two during the day to try this (accounting for the Fast Soup and boullion.
2-3 c water
1 pk Savory Beef Fast Soup
1 thingy beef boullion
1/8 to 1/4 tsp corriander seed
freshly ground pepper to taste (NO SALT!)
whatever other herbs/seasonings you'd like (I put a pinch of Herbs de Provence in, Italian Herbs would be fine, too...)
Start this to boil and add
5 oz lean precooked or just plain leftover ham (NOT canned, something like Black Forest) cut into thin strips or chunks or however you like it
1/4 sized wedge of a smallish head of cabbage with leaves separated and torn or chopped (yields about 1 1/2 c when cooked)
Add the pieces with the core attached first since they needs a little more time to cook. Boil for about 2 or 3 minutes (or simply turn the heat off and let it all sit a while). It's done when the leaves are bright green and just starting to turn transluscent (NOT TRANSPARENT -- over done for my taste there).
I usually pour off a large mug of the broth first, then empty the rest into a large soup bowl or small serving bowl. It has been so warm and filling on these chilly nights! And a lot leaner than actual corned beef (which will run you about 20 g of fat for a 5 oz serving). Just be warned: cabbage definitely contributes to the toot factor!
Here's to our mutual success!