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Corned Beef and Cabbage Soup

 

113

Yield

10

servings

Prep

15

min

Cook

4

hrs

Ready

5

hrs

Trans-fat Free, Low Carb
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 338g (11.9 oz)
Amount per Serving
Calories 25461% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 89mg 30%
Sodium 1059mg 44%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 35g
Vitamin A 63% Vitamin C 36%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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