*  Exported from  MasterCook  *
 
                        Corned Beef And Cabbage Soup
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Lb.           corned beef -- (2 to 3)
    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 and
                         quartered (see note)
    3                    carrots -- cut into julienne
                         strips
    6      C.            very coarsely chopped cabbage
 
 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. Makes 10 (1 1/4 cup) servings.
 **If corned beef is packaged with its own spice packet,
 substitute packet for peppercorns, cloves and bay leaf, if
 desired.
 Note: Two medium potatoes, peeled and cut into 1-inch
 cubes can be substituted for new potatoes.
 All the flavors of a New England boiled dinner are
 brewed in this soup.
 
 
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