corned beef and cabbage soup

How To Make corned beef and cabbage soup

• 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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card