CORNED BEEF AND CABBAGE SOUP
From HELEN'S PANTRY
Provided by Eddie Jordan
Categories Other Soups
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. In a 5 quart dutch oven, combine corned beef and water.
- 2. Bring to a boil
- 3. Reduce heat cover and simmer 15 minutes
- 4. Skim off any scum that rises to the surface.
- 5. Add bouillon cube, onion, and garlic. In a garni bag add peppercorns, cloves and bay leaf
- 6. Simmer covered an additional 3 to 4 hours or until meat is tender.
- 7. Remove meat from stock.
- 8. Skim fat from stock.
- 9. Cut meat into bite size pieces return to stock.
- 10. Stir in carrots and potatoes.
- 11. Bring to a boil.
- 12. Reduce heat cover and simmer 15 minutes more.
- 13. Stir in cabbage. Simmer covered an additional 15 minutes or until vegetables are tender
- 14. Remove garni bag with pepper corns, cloves and bay leaf discard.
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