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Classic Corned Beef Cabbage Soup
Submitted by The BEST Soup Recipes website

2-lb corned beef
7-cup water
1-beef flavour bouillon cube OR 1tsp instant beef bouillon
1/2-cup coarsely chopped onion
2-garlic cloves, sliced
2-whole cloves
6-new potatoes, unpeeled, quartered**
6-cups very coarsely chopped cabbage

**If corned beef is packaged with its own spice packet, substitute packet for peppercorns, cloves and bay leaf, if desired
**Two medium potatoes, peeled and cut into 1-inch cubes can be substituted for new potatoes.

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.