When I cook a corned beef and cabbage dinner, I save the broth. The next day, I chop up the leftover beef, carrots, cabbage and potatoes and simmer them in the broth with any other leftover vegetables I have. We enjoy this flavorful and hearty soup.—Stella J., Pittsburgh, Pennsylvania
“For a tasty macaroni dish, I add ground beef, chili powder, cumin, garlic powder and frozen or…
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“To round out the taste and nutrition of canned chicken noodle soup, add some mixed frozen…
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