Corned Beef & Cabbage Soup

Directions

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 meat into bite-size pieces; return to broth.

Stir in carrots and 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.

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