Corned Beef and Cabbage Soup

Submitted by doris, from Fran's recipe

2 to 3 pounds corned beef
7 cups water
1 beef flavor bouillon cube or 1 teaspoon instant beef bouillon
1/2 cup coarsely chopped onion
2 garlic cloves, sliced
6 peppercorns*
2 whole cloves*
1 bay leaf*
6 new potatoes**, unpeeled, quartered
3 carrots cut into julienne strips
6 cups very coarsely chopped cabbage

In 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, garlic, peppercorns, cloves and bay leaf. Simmer covered an additional 3 to 4 hours or until meat is tender.

Remove meat from broth, cool. Skim fat from broth. Cut potatoes. Bring to a boil.

Reduce heat; cover and simmer 15 minutes. Stir in cabbage. Simmer covered an additional 15 minutes or until all vegetables are tender.

Remove peppercorns, cloves and bay leaf.
Makes ten 1 1/4 cup servings.

Tips:

*If corned beef is packaged with its own spice packet, substitute packet for peppercorns, cloves and bay leaf, if desired.

**Two medium potatoes, peeled, cut into 1-inch cubes can be substituted for new potatoes!

Enjoy!

Thanks doris!! Thanks Fran!!

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Thanks Fran!!

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