Recipe: Corned Beef and Cabbage Soup (2 recipes)

Here are two recipes, Renee.

Corned Beef And Cabbage Soup

2-3 Lbs. corned beef
7 cups water
1 beef flavor bouillon cube or 1 tsp. instant beef bouillon
1/2 cup 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 cups 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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Corned Beef Soup

2 (16-ounce) cans mixed vegetables
12 ounces corned beef, diced
2 (10.75-ounce) cans condensed tomato soup, undiluted
1 cabbage, cored and chopped
4 potatoes, peeled and diced
3 onions, chopped
1/2 teaspoon ground black pepper

Drain mixed vegetables, reserving the liquid. Combine the reserved liquid with diced corned beef, tomato soup (undiluted), water, chopped cabbage, diced potatoes, chopped onions, and pepper in a large kettle. Bring to a boil; cover, reduce heat, and simmer for 35 minutes, stirring occasionally. Stir in mixed vegetables, cover, and cook an additional 10 minutes.
Makes 10 servings.