Corned Beef and Cabbage Soup

• 2 pounds corned beef
• 7 cups water
• 1 each beef bouillon cubes low sodium
• 1/2 cup onions coarsely chopped
• 2 each garlic cloves sliced
• 6 each peppercorns
• 2 whole cloves
• 6 each new potatoes peeled, quartered
• 3 each carrots cut into julienne strips
• 6 cups cabbage very coarsely chopped

1. In 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, garlic, peppercorns, cloves and bay leaf.
6. Simmer covered an additional 3 to 4 hours or until meat is tender.
7. Remove meat from broth; cool.
8. Skim fat from broth.
9. Cut meat into bite-size pieces; return to broth.
10. Stir in carrots and potatoes.
11. Bring to a boil.
12. Reduce heat; cover and simmer 15 minutes.
13. Stir in cabbage.
14. Simmer covered an additional 15 minutes or until all vegetables are tender.
15. Remove peppercorns, cloves and bay leaf.
16. **If corned beef is packaged with its own spice packet, substitute packet for peppercorns, cloves and bay leaf, if desired.

corned beef, water, onions, garlic, peppercorns, cloves, potatoes, carrots, cabbage very

Taken from recipeland.com/recipe/v/corned-beef-cabbage-soup-38022 (may not work)