Corned Beef & Cabbage Soup
Yield
10 servingsPrep
15 minCook
4 hrsReady
5 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
corned beef
|
|
| 7 | cups |
water
|
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| ½ | cup |
onions
coarsely chopped |
|
| 2 | each |
garlic cloves
sliced |
|
| 6 | each |
peppercorns
|
*
|
| 2 | whole |
cloves
|
*
|
| 6 | each |
new potatoes
peeled, quartered |
*
|
| 3 | each |
carrots
cut into julienne strips |
|
| 6 | cups |
cabbage
very coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
corned beef
|
|
| 1.7 | l |
water
|
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| 118 | ml |
onions
coarsely chopped |
|
| 2 | each |
garlic cloves
sliced |
|
| 6 | each |
peppercorns
|
*
|
| 2 | whole |
cloves
|
*
|
| 6 | each |
new potatoes
peeled, quartered |
*
|
| 3 | each |
carrots
cut into julienne strips |
|
| 1.4 | l |
cabbage
very coarsely chopped |
|
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.
