Corned Beef and Cabbage Soup

Corned Beef And Cabbage Soup Recipe

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

How to Make Corned Beef and Cabbage Soup


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

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About Corned Beef and Cabbage Soup

Course/Dish: Beef Soups
Other Tag: Quick & Easy

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