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
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Warming holiday leftovers once meant using more pots and pans than the original meal required.…
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