1 quart chicken broth
2 quarts water
3 cups sliced carrots
1 cup sliced green beans
1 onion, chopped
1 green pepper, chopped
1 can red kidney beans
1 cup cubed corned beef
1 cup corn kernels
4 cloves garlic, minced
1/2 teaspoon rosemary
1/4 teaspoon thyme
1 teaspoon chopped parsley
Salt and pepper to taste
3 tomatoes, coarsely chopped
1/2 head cabbage, shredded

Combine broth and water in a large stockpot and place over medium heat. Add carrots, green beans, onion and green pepper and cook 20 minutes. Add kidney beans, corned beef and corn and continue cooking another 20 minutes. Finally, add garlic, rosemary, thyme, parsley, salt, pepper, tomatoes and cabbage and lower heat to low or medium-low and simmer until you achieve the desired taste.
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Source: Houston Chronicle - Dec. 4, 2001