Corned Beef Soup

We enjoyed a nice corned beef meal for St. Patty's Day. A good chunk of the corned beef was left. I made hash for breakfast, then sliced thin for sandwiches. I still had 2 pounds of cooked corned beef left. We received collard raab in our final CSA winter box from Boldly Grown Farms. I have cooked enough collard greens to know that apple cider vinegar blends well with them.

Ingredients

Cooked corned beef, 2 pounds

Yellow potatoes, 3 medium

Collard raab, 5 to 6 leaves

Onion, 1/3 cup diced

Chicken broth, 2 cups

Water, 6 cups

Apple cider vinegar, 1/4 cup

Preparation

Slice and cut the corned beef into 1-inch cubes. Add to soup pot with the chicken broth and water. Turn on medium heat. Add the diced onion. Remove the center rib of each collard leaf. Roll up the collard leaf and cut 1-inch pieces. Add to the soup pot. Peel and cube the potatoes into 1- or 2-inch pieces add to the soup pot. As the soup begins to boil, add the apple cider vinegar. Reduce heat to medium low or low. Cook until the potatoes are tender, about 40 minutes. Does not need seasoning.