Classic Corned Beef Cabbage Soup
July 17, 2009 by Firehouse Chef
Filed under Boiled, Easy, Easy Soup Recipes, Main Course, New Soup Recipes, Soup, Supper
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Classic Corned Beef Cabbage Soup - This amazingly, aromatic corned beef and cabbage soup recipe, is a very easy, stove top, all-in-one meal. Loaded with fresh, crunchy veggies, convenient corned beef, and fiery spices, this hearty, thick soup is a great lunch the next day, should you be lucky enough to have leftovers.
Prep Time: 15 mins |
Ingredients to make Classic Corned Beef Cabbage Soup
2 Lb. corned beef
7 C. water
1 beef flavor bouillon cube OR 1 tsp. instant beef bouillon
1/2 C. coarsely chopped onion
2 garlic cloves, sliced
6 peppercorns**
2 whole cloves**
6 new potatoes, unpeeled, quartered
3 carrots,julienned
6 C. 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.
Directions to make Classic Corned Beef Cabbage Soup
Step 1: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.
Step 2: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. 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.
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