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corned beef and cabbage soup

Ingredients For corned beef and cabbage soup

  • 2 lb
    corned beef
  • 3
    carrots, julienned
  • 6
    new potatoes, unpeeled, quartered
  • 2
    whole cloves
  • 6
    peppercorns
  • 2
    garlic cloves, very thinly sliced
  • 1/2 c
    onions, coarsely chopped
  • 1
    beef flavor bouillon cube or 1 teaspoon instant beef bouillon
  • 7 c
    water
  • 6 c
    very coarsely chopped cabbage

How To Make corned beef and cabbage soup

  • 1
    Bring to a boil.
  • 2
    Reduce heat; cover and simmer 15 minutes.
  • 3
    Stir in cabbage.
  • 4
    Simmer covered an additional 15 minutes or until all vegetables are tender.
  • 5
    Remove peppercorns, cloves and bay leaf.
  • 6
    **If corned beef is packaged with its own spice packet, substitute packet for peppercorns, cloves and bay leaf, if desired.
  • 7
    In 5 quart dutch oven, combine corned beef and water.
  • 8
    Bring to a boil.
  • 9
    Reduce heat; cover and simmer 15 minutes.
  • 10
    Skim off any scum that rises to the surface.
  • 11
    Add bouillon cube, onion, garlic, peppercorns, cloves and bay leaf.
  • 12
    Simmer covered an additional 3 to 4 hours or until meat is tender.
  • 13
    Remove meat from broth; cool.
  • 14
    Skim fat from broth.
  • 15
    Cut meat into bite-size pieces; return to broth.
  • 16
    Stir in carrots and potatoes.

Categories & Tags for Corned Beef and Cabbage Soup:

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