Corned Beef and Cabbage Soup

Corned Beef And Cabbage Soup Recipe

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

How to Make Corned Beef and Cabbage Soup


  1. In 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, garlic, peppercorns, cloves and bay leaf.
  6. Simmer covered an additional 3 to 4 hours or until meat is tender.
  7. Remove meat from broth; cool.
  8. Skim fat from broth.
  9. Cut meat into bite-size pieces; return to broth.
  10. Stir in carrots and potatoes.
  11. Bring to a boil.
  12. Reduce heat; cover and simmer 15 minutes.
  13. Stir in cabbage.
  14. Simmer covered an additional 15 minutes or until all vegetables are tender.
  15. Remove 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.

Printable Recipe Card

About Corned Beef and Cabbage Soup

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

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