The brass key corned beef and cabbage soup

10 Servings

Ingredients

Quantity Ingredient
1 cup Diced onion
1 cup Diced carrots
1 cup Diced celery
Margarine to saute vegetables
1 teaspoon Minced garlic
1 teaspoon White pepper
2 teaspoons Seasoning salt
1 gallon Water, more if needed
3 Beef bouillon cubes
3 Chicken bouillon cubes
2 cups Peeled potatoes, diced
1 can Whole peeled tomatoes (16 oz), crushed
1 medium Head cabbage, cut into thin strips
2 cups Cooked corned beef, diced
½ cup Converted rice

Directions

In 2-gallon soup pot, saute onions, carrots and celery in margarine over medium heat until tender. Add garlic, pepper and seasoning salt, stirring well. Add 1 gallon water, bouillon cubes, potatoes, tomatoes, cabbage and corned beef. Add additional water to cover vegetables and nearly fill pot if needed. Bring to boil cook 30-45 minutes, or until potatoes and cabbage are tender. Add rice and cook until done, about 2 minutes. Makes about 10 servings.

Recipe by: The Brass Key Restaurant Posted to MC-Recipe Digest V1 #568 by Aquasea221@... on Apr 14, 1997

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