Real Recipes From Real Home Cooks ®

corned beef and cabbage soup

(1 rating)
Recipe by
Eddie Jordan
Bristow, OK

From HELEN'S PANTRY

(1 rating)
yield serving(s)
prep time 15 Min
cook time 3 Hr
method Stove Top

Ingredients For corned beef and cabbage soup

  • 1
    bay leaf
  • 2 lb
    corned beef
  • 7 c
    water
  • 1
    beef flavored bouillon cube
  • 1/2
    onion coarsley chopped
  • 2
    garlic cloves sliced thin
  • 6
    pepper corns
  • 2
    whole cloves
  • 6
    new potatoes unpeeled and quarted
  • 3
    carrots juienned
  • 6 c
    very coarsley chopped cabbage

How To Make corned beef and cabbage soup

  • 1
    In a 5 quart dutch oven, combine corned beef and water.
  • 2
    Bring to a boil
  • 3
    Reduce heat cover and simmer 15 minutes
  • 4
    Skim off any scum that rises to the surface.
  • 5
    Add bouillon cube, onion, and garlic. In a garni bag add peppercorns, cloves and bay leaf
  • 6
    Simmer covered an additional 3 to 4 hours or until meat is tender.
  • 7
    Remove meat from stock.
  • 8
    Skim fat from stock.
  • 9
    Cut meat into bite size pieces return to stock.
  • 10
    Stir in carrots and potatoes.
  • 11
    Bring to a boil.
  • 12
    Reduce heat cover and simmer 15 minutes more.
  • 13
    Stir in cabbage. Simmer covered an additional 15 minutes or until vegetables are tender
  • 14
    Remove garni bag with pepper corns, cloves and bay leaf discard.
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