Corned Beef and Cabbage Soup - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Corned Beef and Cabbage Soup

MARCH 17, 2007

PLANTATION AND GARDENS

Corned Beef and Cabbage Soup

2 Lb. - Corned Beef (2 to 3)

7 Cups - Beef Stock

1/2 Cup - Coarsely Chopped Onion

2 - Garlic Cloves (Sliced).

6 - New Potatoes (Unpeeled and Quartered).

3 - Carrots (Cut into Julienne)

2 Cups - Frozen Sweet Peas

6 Cups - Very coarsely chopped cabbage

In 5 quart pot, combine corned beef and stock.

Bring to a boil.

Reduce heat; cover and simmer for 15 minutes.

Add onion, garlic.

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.

Makes 10 (8 oz.) Servings

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