CORNED BEEF AND CABBAGE SOUP

Name: CORNED BEEF AND CABBAGE SOUP
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 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

By Eddie Jordan
@EDWARDCARL

From HELEN'S PANTRY

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

Serves 4 to 6

Prep:

15 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

Add to Grocery List

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

Step-by-Step

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