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