Recipe: Corned Beef and Cabbage Soup (2 recipes). Leprechaun Soup

Hi Renee :-) Here are 3 recipes that I found for you on the internet. I have not tried any of them.

Corned Beef And Cabbage Soup

2 Lb. 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.

Corned Beef and Cabbage Soup
Source: Woman's Day magazine
Serves 8

2 tablespoons oil
1/2 pound deli-sliced corned beef, cut into strips
8 ounces green cabbage, cored and diced (about 3 cups)
3 medium carrots, chopped to large chunks
1 medium onion, chopped
1 teaspoon caraway seed
1 large baking potato, peeled and cut into 1/2-inch pieces
1 (48 ounce) can chicken broth
2 cups apple juice
1/4 teaspoon black pepper

In pot, heat oil over medium heat. Add corned beef, stirring occasionally, about 3 minutes.

Add cabbage, carrots, onion and caraway seeds. Cook stirring occasionally, 8-10 minutes.

Add potato, broth, juice and black pepper; bring to a boil. Reduce heat to low; simmer until vegetables are tender (about 30 minutes).

Leprechaun Soup

A creamy potato soup studded with bits of corned beef and slivers of cabbage. You can use leftover potatoes and cabbage in this recipe if they are not already overcooked.

2 tablespoons butter
1 onion, chopped
4 medium potatoes, peeled and cubed (or leftover cooked)
2 packets chicken bouillon
1 1/2 cups milk, cream or combination
3 to 4 cups raw cabbage, sliced 1/4-inch thick, 2-inches long (or leftover cooked)
2 cups diced cooked corned beef
salt and white pepper to taste

Melt butter in a large saucepan and saut onion until tender. Add potatoes, cover with water, add bouillon and stir. Cover and simmer until potatoes are tender, about 15 minutes for raw potatoes.

Puree mixture in a blender until smooth. If the mixture is too thick to blend easily, add some of the milk to thin it. Return mixture to pot, add remaining ingredients and simmer, stirring occasionally until cabbage is tender and soup is hot.

Yield: 4 hearty servings.

There are also several other Corned Beef and Cabbage Soup recipes that have been previously posted here at recipelink. If you would like to check those, type Corned Beef and Cabbage Soup in the search box, and hit your "enter" key. They should then, all be displayed for you. This way you can choose which recipe you would like to make:-)