corned beef and cabbage soup

Name: Corned Beef and Cabbage Soup
Ingredients: 2 pound(s) corned beef; 7 cup(s) water; 1 - beef flavor bouillon cube or 1 teaspoon instant beef bouillon; 1/2 cup(s) onions, coarsely chopped; 2 - garlic cloves, very thinly sliced; 6 - peppercorns; 2 - whole cloves; 6 - new potatoes, unpeeled, quartered; 3 - carrots, julienned; 6 cup(s) very coarsely chopped cabbage

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Ingredients

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

How To Make corned beef and cabbage soup

Step 1

In 5 quart dutch oven, combine corned beef and water.

Step 2

Bring to a boil.
Step 3

Reduce heat; cover and simmer 15 minutes.
Step 4

Skim off any scum that rises to the surface.
Step 5

Add bouillon cube, onion, garlic, peppercorns, cloves and bay leaf.
Step 6

Simmer covered an additional 3 to 4 hours or until meat is tender.
Step 7

Remove meat from broth; cool.
Step 8

Skim fat from broth.
Step 9

Cut meat into bite-size pieces; return to broth.
Step 10

Stir in carrots and potatoes.
Step 11

Bring to a boil.
Step 12

Reduce heat; cover and simmer 15 minutes.
Step 13

Stir in cabbage.
Step 14

Simmer covered an additional 15 minutes or until all vegetables are tender.
Step 15

Remove peppercorns, cloves and bay leaf.
Step 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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